Almond Croissant-Style Sourdough Rolls (Printable)

Golden, flaky sourdough rolls with a smooth almond cream filling and crunchy almond topping.

# Ingredient list:

→ Dough

01 - 1 pound 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 for dusting

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll sourdough dough into a 12 by 16 inch rectangle approximately 1/4 inch thick.
03 - In a medium bowl, cream together almond flour, granulated sugar, and softened butter until combined. Mix in egg, vanilla extract, almond extract, and salt until smooth and uniform.
04 - Spread almond cream evenly across the rolled dough, leaving a 1/2 inch border on all sides.
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 prepared baking sheet. Gently reshape if needed to ensure even sizing.
07 - Brush roll tops with milk and sprinkle generously with sliced almonds.
08 - Bake for 22 to 25 minutes until golden brown and visibly puffed.
09 - Remove from oven and allow to cool slightly. Dust generously with powdered sugar before serving.

# Expert Suggestions:

01 -
  • You get that croissant sophistication without the intimidating folding and chilling that usually stops home bakers cold.
  • Sourdough's natural tang plays beautifully against the sweet, creamy almond filling, creating something more interesting than a standard pastry.
  • Honestly, they look impressive enough to serve guests but simple enough to make on a regular Tuesday morning.
02 -
  • Don't skip the 1/2-inch border when spreading almond cream—I learned this the hard way when cream oozed out during baking and created a mess, though admittedly a delicious mess.
  • Cut your rolls with a sharp, confident motion rather than sawing back and forth, which tears the dough and ruins those beautiful swirls you just created.
03 -
  • If your almond flour feels dry or clumpy, sift it before mixing—this sounds fussy but completely changes the texture of your filling from gritty to silky.
  • The milk wash is non-negotiable for that perfect golden-brown color, but if you don't have a pastry brush, a clean finger works in a pinch, though a brush really does give more even coverage.
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