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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

Ingredients

  • 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
  • FILLING:
  • 1/2 cup almond paste
  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon almond extract
  • TOPPING:
  • 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

Directions

  • 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.
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  • 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