Almond Croissant-Style Sourdough Rolls (Printer View)

Golden sourdough rolls filled with smooth almond cream and finished with sliced almonds and powdered sugar.

# What You'll Need:

→ Dough

01 - 1 lb store-bought or homemade sourdough pizza dough
02 - All-purpose flour for dusting

→ Almond Cream

03 - 1/2 cup almond flour
04 - 1/4 cup granulated sugar
05 - 1/4 cup unsalted butter, softened
06 - 1 large egg
07 - 1/2 teaspoon vanilla extract
08 - 1/2 teaspoon almond extract
09 - Pinch of salt

→ Assembly and Topping

10 - 1/2 cup sliced almonds
11 - 2 tablespoons milk
12 - 2 tablespoons powdered sugar

# Method Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll sourdough dough into a 12x16-inch rectangle.
03 - In a medium bowl, cream together almond flour, granulated sugar, softened butter, egg, vanilla extract, almond extract, and salt until smooth and well combined.
04 - Spread almond cream evenly over the rolled dough, leaving a 1/2-inch border around all edges.
05 - Starting from the long edge, roll dough tightly into a log. Using a sharp knife, cut into 8 equal pieces.
06 - Place rolls cut-side up on the prepared baking sheet. Gently reshape if necessary to maintain uniform size.
07 - Brush roll tops with milk and sprinkle evenly with sliced almonds.
08 - Bake for 22-25 minutes until golden brown and puffed.
09 - Remove from oven and cool slightly. Dust with powdered sugar before serving.

# Expert Advice:

01 -
  • You get that precious croissant experience without the lamination struggle or overnight planning.
  • The sourdough's natural tang makes the almond cream taste even more sophisticated and less one-note sweet.
  • These rolls actually taste better when made with sourdough you already have on hand, turning scraps into something crave-worthy.
02 -
  • Don't over-cream the almond mixture or the egg will separate—mix just until smooth and stop there, which usually takes less time than you think.
  • The dough temperature matters more than you'd expect; if your kitchen is very cold, let the rolls proof for 10 minutes at room temperature before baking so they puff properly.
03 -
  • A sharp serrated knife cuts clean rolls without squishing the dough; dull knives drag and deflate your careful work.
  • If your almond cream seems too soft, refrigerate it for 10 minutes before spreading—cold cream spreads more neatly and doesn't soak into warm dough.
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