Best Almond Rolls Recipes

ALMOND-ORANGE-APRICOT CRESCENT ROLLS

Steps:

• Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

ALMOND FILLED CRESCENT ROLLS

Steps:

• Preheat oven, with rack in center, to temp on crecent roll package.
• Grate the almond paste on the large hole side of the grater.
• With electric mixer, blend together the grated almond paste, sugar and butter until combined.
• Beat on high until creamed, for at least 2 minutes.
• Add egg and beat on high until a smooth paste, about 1 minute.
• Mix in flour until just incorporated.
• Unroll dough and separate into triangles.
• Spread with filling and almond slivers, if using.
• Roll dough towards point of triangle and curve into crescent shape.
• Bake according to time on package.
• Refrigerate any remaining filling for up to 4 days.
• *Filling can be frozen for up to 1 month. Thaw overnight in the refrigerator before using.*.

ALMOND-FILLED BREAKFAST ROLLS

Steps:

• In a large bowl, combine the flour, 1/4 cup sugar and salt. Cut in butter until crumbly. In a small bowl, dissolve yeast in warm milk. Add the remaining sugar; let stand for 5 minutes. Add cream and egg yolks; mix well. Stir into dry ingredients; mix well. Do not knead. Cover and refrigerate overnight. , For filling, in a small bowl, beat almond paste and butter until smooth. Punch dough down; turn onto a lightly floured surface. Divide in half. Roll each portion into a 12-in. square. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style; pinch seams to seal. Cut each into 14 rolls. Place rolls, cut-side up, on greased baking sheets. Cover and let rise in a warm place for 45 minutes (dough will not double). , Brush with egg; sprinkle with almonds. Bake at 375° for 15-20 minutes or until golden. Remove from pans to wire racks to cool.

EASY ALMOND CRESCENT ROLLS

Steps:

• 1. Preheat the oven to 375 degrees.
• 2. Unroll the crescent rolls. Separate each one.
• 3. Spread about 1 tsp of almond paste on each one. Roll from flat side to pointed side.
• 4. Place on cookie sheet lined with parchment paper. Bake 17 - 20 minutes until golden.
• 5. Allow to cool. Drizzle powdered sugar and milk frosting over each crescent.

ALMOND CRESCENT ROLLS

Steps:

• Unroll and separate crescents.
• Spread 1 tbls almond filling on each unrolled crescent.
• Roll up and bake according to package directions.
• Dust with powdered sugar, if desired.
• These are best served warm.

LAMB, HARISSA AND ALMOND SAUSAGE ROLLS

Steps:

• Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
• Place almonds on baking sheet and roast until lightly golden, about 5 minutes. Pour almonds onto a cutting board to cool slightly. (Reserve baking sheet and parchment.) Coarsely chop almonds and place in large mixing bowl. Lower oven temperature to 375 degrees.
• In a large skillet, heat olive oil over medium. Add onion and sauté until tender, about 5 minutes. Add roasted red peppers, harissa and ¼ teaspoon salt and cook for another 2 minutes. Transfer onion mixture to the bowl with the almonds and let cool.
• Add ground lamb, couscous, currants, pepper and the remaining salt to almonds. Using your hands, mix thoroughly until well combined.
• Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the lamb mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.
• Lightly brush the top of each roll with egg wash and sprinkle with poppy seeds, if using. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.

ALMOND STREUSEL ROLLS

Steps:

• 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. cast-iron skillet or 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°. , Combine topping ingredients; sprinkle over rolls. Bake until golden brown, 35-40 minutes. Cool on a wire rack. , In a small bowl, combine confectioners' sugar, extract and enough milk to achieve drizzling consistency; drizzle over rolls.

TOASTED ALMOND CHICKEN ROLLS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the breasts with the smooth side of a meat mallet to a thickness of 1/4 inch; set aside.
• Melt the butter in a skillet over medium heat. Stir in the almonds, and cook until dark, golden-brown, about 10 minutes. Set aside until cool enough to handle.
• Lay the chicken breasts out onto your work surface and evenly divide the toasted almonds among them. Sprinkle with the Parmesan cheese, then arrange the spinach leaves over top. Roll each chicken breast into a log and secure with toothpicks. Pour half of the vinaigrette into a 7x11-inch baking dish. Place the chicken rolls into the baking dish seam-side-down. Pour the remaining vinaigrette over the rolls.
• Cook the chicken breasts until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let the breasts rest 5 to 10 minutes before serving.

ALMOND RASPBERRY CRESCENT ROLLS

Steps:

• 1. Preheat oven to 375.
• 2. Unroll crescent rolls and separate.
• 3. Place 1 teaspoon of jam and approximately 1 teaspoon of almond paste in center of large end and roll up. Be careful that the filling is contained. The almond paste I get is in a roll so I slice a thin slice. If in a can, crumble or flatten it out.
• 4. Place on ungreased baking sheet.
• 5. Mix together the melted butter and almonds and top the rolls with it.
• 6. Bake for 10 to 12 minutes until golden.
• 7. Remove to a rack to cool and sprinkle with powdered sugar.
• 8. Alternate topping - Try drizzling with icing - 1/2 c powdered sugar, dash almond extract, stir in milk by teaspoon until drizzling consistency.

DATE AND ALMOND ENERGY ROLLS

Steps:

• Line a plate with parchment paper.
• Put the dates in a small bowl and add enough boiling water to cover them. (Skip this step if dates are soft). Soak for 5 minutes, then drain.
• Combine dates and coconut in the bowl of a food processor; pulse for 30 seconds or until dates are coarsely chopped. Add almonds, coconut oil, and vanilla extract. Pulse until finely processed, about 15 seconds.
• Scoop 1 tablespoon of the mixture and place on a sheet of plastic wrap. Protecting your fingertips with the plastic wrap, mold each scoop into a roll that is 3 inches long. Place rolls onto a plate lined with parchment paper and refrigerate for 1 hour.

ALMOND ROLLS

Steps:

• Preheat oven to 330 degrees F. Grease cookie sheets.
• Cream together butter or margarine and sugar until light and fluffy. Stir in eggs and vanilla.
• Sift together flour and salt and add to butter mixture. Stir well.
• Chop almonds to very fine pieces and stir into mixture.
• Drop by teaspoonfuls onto cookie sheets about 5 inches apart. Bake for 8 minutes, or until edges begin to brown.
• As soon as cookies are cool enough to handle, roll each one around the handle of a wooden spoon or pencil. If cookies become too brittle, reheat for a few seconds.

DANISH ALMOND CREAM ROLLS

Steps:

• 1. Heat oven to 350. In small bowl, beat cream cheese,1/2 tsp almond extract and 1/2 cup powdered sugar until fluffy. Stir in chopped almonds. Separate one can of dough into 4 rectangles; firmly press perforations to seal. Press or roll each to form 7x4 inch rectangle; spread each with about 2 tbsp of the cream cheese filling to within 1/4 inch of edges. Starting at longer side, roll up each rectangle,firmly pinching edges and ends to seal.
• 2. Gently stretch each roll to 10 inches. Coil each roll into a spiral with the seam on the inside,tucking ends under. Place on ungreased cookie sheets. Repeat with remaining can of dough and cream cheese filling.
• 3. In small bowl, combine egg white and water;brush over rolls. Sprinkle with sliced almonds.
• 4. Bake at 350 for 17 to 23 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.

CRANBERRY ALMOND SWEET ROLLS

Steps:

• In a large bowl, combine the contents of the hot roll mix and yeast packet with the sugar, cinnamon, ginger and nutmeg. Stir in the warm water, egg and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 5 minutes. , Roll into a 15x10-in. rectangle; sprinkle with cranberries. Set aside 1/2 cup vanilla chips for glaze. Sprinkle almonds and remaining chips over cranberries. , Roll up, starting with a long side; pinch edge to seal. Cut into 12 slices; place in a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 375° for 18-20 minutes or until lightly browned. Remove from pan to a wire rack., In a microwave-safe bowl, melt reserved vanilla chips; stir until smooth. Stir in the confectioners' sugar, lemon juice and enough milk to achieve desired consistency. Drizzle over warm rolls.

ALMOND CRESCENT ROLLS

Steps:

• Unroll package of crescent rolls, and open the can of almond filling. Place a tablespoon of almond filling on an unrolled crescent roll, then roll as directed on package.
• When finished place all the crescent rolls on an ungreased baking sheet and bake according to the crescent roll package. (11-13 minutes).

WHITE CHOCOLATE ALMOND NUT CINNAMON ROLLS

Steps:

• Thaw frozen dough as directer in(Robin Hood Flour Freezer Yeast Dough). Roll dough into a 12x10-inch rectangle on lightly floured board. Spread with butter. Combine almonds, pudding mix (dry), chocolate chips and sugar.Mix well. Sprinkle evenly on dough. Roll up tightly beginning with 12-inch side. Cut into twelve 1-inch pieces. Place cut-side down in greased or sprayed 9-inch layer pan or 12 individual cup muffin tin, Brush dough lightly with melted butter or olive oil. Cover with plastic wrap loosely. Let rise in warm place for 30-40 minutes until doubled. Bake at 375^ for 20-25 minutes until dome. Remove from pan immediately. --- Combine powdered sugar milk, an d almond extract. Beat well Drizzle over warm rolls.

ALMOND BREAKFAST ROLLS

Steps:

• 1. For the dough, combine the warm water, sugar and yeast in a small bowl and set aside until foamy. 2. Place the half-and-half in a small saucepan over medium heat and scald (do not boil). Let cool to lukewarm, then combine with the yeast mixture. 3. In a large bowl, cream the butter until light and fluffy, the add the egg yolks, one at a time, and combine well after each addition, Alternately add the flour and the yeast mixture to the creamed butter. Once blended, switch to the dough hook and mix until the mixture comes away from the sides of the bowl. 4. Grease a bowl with butter and add the dough, turning once to coat with butter,. Cover and chill overnight. 5. In the morning, mix the sugar, salt, almonds and almond paste in the food processor to form a crumb mixture. Divide in half. 6. Divide the dough in half. Sprinkle one half of the nut mixture over a lightly floured pastry board, then roll out one half of the dough on top of the nuts, pressing well. Gently turn over so that nuts are on top, and from the long side, roll up, jelly-roll fashion. 7. Line a baking sheet with parchment or silicone, and then slice the dough into ½" thick slices, arrange on cookie sheets, leaving one inch between slices. Let rise for one hour. 8. Preheat the oven to 350◦ and bake the rolls until lightly browned, about 20 minutes.

ALMOND STREUSEL ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in water; let stand 5 minutes. Add milk, butter, sugar, eggs and salt; mix well. Add 2 cups of flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. 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.
• Punch dough down; roll out to a 15-in. x 10-in. rectangle. In a mixing 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 in a greased 13-in. x 9-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. Combine icing ingredients; drizzle over rolls.

ALMOND CINNAMON ROLLS

Steps:

• Crumble yeast into a bowl.
• Melt butter, add milk and gently heat the mixture to 37°C
• Pour over yeast and mix until yeast has dissolved.
• Add cardamom, cinnamon, salt and sugar and stir; add about 200 ml of the flour and stir.
• Add most of the remaining flour and knead dough by hand, adding flour if needed, until the dough is smooth and elastic and no longer sticks to the bowl nor to your hand.
• Sprinkle some flour on top and cover: let rise for about 1 hour.
• Preheat oven to 220°C.
• Lightly flour the baking board and turn the dough on it.
• Roll dough out to a ~30 x 40 cm rectangle.
• Spread the softened butter on the dough, sprinkle chopped almond paste, sugar and cinnamon over the butter.
• Roll the dough up tightly and cut into 4 cm slices. Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes.
• Brush rolls with beaten egg and sprinkle with slivered almonds and pearl sugar.
• Bake for 10-15 minutes. Cover the rolls while cooling.

DANISH ALMOND CREAM ROLLS

Steps:

• Heat oven to 350°F. In small bowl, beat cream cheese, 1/2 teaspoon almond extract and 1/2 cup powdered sugar until fluffy. Stir in chopped almonds. Separate 1 can of dough into 4 rectangles firmly press perforations to seal. Press or roll each to form 7 x 4-inch rectangle spread each with about 2 tablespoons of the cream cheese filling to within 1/4 inch of edges. Starting at longer side, roll up each rectangle, firmly pinching edges and ends to seal. Gently stretch each roll to 10 inches. Coil each roll into a spiral with the seam on the inside, tucking ends under. Place on ungreased cookie sheets. Repeat with remaining can of dough and cream cheese filling.In small bowl, combine egg white and water brush over rolls. Sprinkle with sliced almonds.Bake at 350°F. for 17 to 23 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency drizzle over warm rolls. Serve warm.Nutrition Per Serving (1 roll): Calories 410 Protein 8g Carbohydrate 42g Fat 24g Sodium 540mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ALMOND STREUSEL ROLLS RECIPE

Steps:

• In a large mixing bowl, dissolve yeast in water; let stand 5 minutes. Add milk, butter, sugar, eggs and salt; mix well. Add 2 cups of flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. 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.
• Punch dough down; roll out to a 15-in. x 10-in. rectangle. In a mixing 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 in a greased 13-in. x 9-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. Combine icing ingredients; drizzle over rolls.