Almond Sweet Rolls

Soft and fluffy almond sweet rolls with a creamy frangipane filling and cream cheese frosting.

Add warm milk into the bowl of a stand mixer. Sprinkle yeast and sugar over the milk. and leave for 5-10 minutes.

Add the flour, salt, and eggs to the yeast mixture. Fit the stand mixer with a dough hook attachment and mix until a thick dough forms.

Add in the softened butter, a few cubes at a time. Keep mixing on medium speed for around 10 minutes.

Form the dough into a dough ball. Transfer the dough to a lightly greased bowl and cover it with plastic wrap or a damp dish towel.

Let the dough rise in a warm place until doubled in size, around 1 to 1 ½ hours.

Combine sugar and butter in a mixing bowl.

Add the almond flour, eggs, flour, almond extract, and salt and beat together until combined.

Use a rolling pin to roll the dough into a large rectangle

Dollop the frangipane over the dough. Use an offset spatula to spread it out, leaving about an inch uncovered on the bottom long edge.

Carefully roll the dough up, from the long side up the top, into a log. Cut the log into 12 equal pieces.

Place the rolls into the prepared pan. Cover the pan and let the rolls rise in a warm spot until doubled in size.

In a medium bowl, beat the cream cheese and butter together on high speed until smooth and creamy.

Add powdered sugar, vanilla, milk, and salt. Beat on medium-low speed to incorporate the sugar, then switch to high and beat until creamy.

Bake the rolls in the oven at 350°F /180°C. for around 28-30 minutes until golden brown.

Let the baked rolls cool for 10 minutes, then spread the frosting on the warm rolls. Sprinkle with sliced almonds.

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