Save on Pinterest

Almond Streusel Rolls

Try my prizewinning pastry! These rolls are so popular that they often don't even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington
  • Total Time
    Prep: 40 min. + rising Bake: 35 min. + cooling
  • Makes
    1 dozen


  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 3/4 cup warm 2% milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 5-1/4 to 5-1/2 cups all-purpose flour
  • 1/2 cup almond paste
  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon almond extract
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1 to 2 tablespoons 2% milk


  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; roll out to a 15x10-in. rectangle. In a large bowl, beat filling ingredients until smooth. Spread over dough.
  • Roll up jelly-roll style, starting with a short side; seal seams. Cut into 12 slices. Place cut side down in a greased 12-in. ovenproof skillet or 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Combine topping ingredients; sprinkle over rolls. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
  • In a small bowl, combine confectioners' sugar, extract and enough milk to achieve drizzling consistency; drizzle over rolls.
Nutrition Facts
1 roll: 482 calories, 13g fat (6g saturated fat), 61mg cholesterol, 308mg sodium, 83g carbohydrate (37g sugars, 2g fiber), 8g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • tmmr77
    Oct 30, 2016

    DAVID12846 : To seal the seam on a yeast dough. Leave the very edge clean when you roll it up, brush water along the clean edge and pinch the edge together with the edge of the roll.

  • David12846
    Oct 29, 2016

    Since I love everything with an almond flavor I'm going to attempt to make this.One little problem though... I'm NOT a cook and certainly not a baker. Mom never taught me. How do you seal the seams? Do you use a little bit of water or do you brush melted butter on the seams and press together?

  • DrDoom77
    Jan 2, 2013

    No comment left

  • vjgunkel59
    Sep 5, 2012

    I doubled this recipe and made both the almond streusel rolls with half and the other half was cinnamon. The almond rolls were devoured first, and though cinnamon rolls are a favorite in my house, they just pale compared to this recipe. These are fantastic! This dough is so easy to work with too. Thank you for the recipe-I have been wanting to try it since it came out in the magazine and finally got to it. I am so glad I did!

  • jeff1
    Apr 2, 2010

    I make this recipes long time it is very good and every one loved.

  • marcia
    Apr 5, 2006

    No comment left