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Almond Streusel Rolls Recipe

Almond Streusel Rolls Recipe

Try my prize-winning pastry at your place! You're sure to score big points with all of the "judges" around your table, too!—Perlene Hoekema, Lynden, Washington
TOTAL TIME: Prep: 40 min. + rising Bake: 35 min. + cooling YIELD:12 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 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 milk


  • 1. 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.
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 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.
  • 3. Punch dough down; roll out to a 15x10-in. rectangle. In a large bowl, beat filling ingredients until smooth. Spread over dough.
  • 4. Roll up jelly-roll style, starting with a short side; seal seams. Cut into 12 slices. Place in a greased 13x9-in. baking pan or 12-in. ovenproof skillet. Cover and let rise in a warm place until doubled, about 30 minutes.
  • 5. Combine topping ingredients; sprinkle over rolls. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
  • 6. In a small bowl, combine confectioners' sugar, extract and enough milk to achieve drizzling consistency; drizzle over rolls. Yield: 1 dozen.

Nutritional Facts

1 each: 482 calories, 13g fat (6g saturated fat), 61mg cholesterol, 308mg sodium, 83g carbohydrate (37g sugars, 2g fiber), 8g protein.

Reviews for Almond Streusel Rolls

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tmmr77 User ID: 8724379 256167
Reviewed 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 User ID: 3290236 256105
Reviewed 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?"

vjgunkel59 User ID: 130242 22762
Reviewed 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 User ID: 2994392 57970
Reviewed Apr. 2, 2010

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

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