This small batch almond sweet rolls recipe makes just 4 perfectly plush, nutty and sweet vegan almond sweet rolls that’s like an almond croissant meets cinnamon roll – yet dairy free and no eggs!! Filled with a homemade frangipane and topped with a silky dairy free cream cheese frosting!

almond sweet roll on a plate

Almond croissant meets cinnamon roll

Lately, we’ve been loving all things almond croissant- from actual homemade almond croissants to almond croissant coffee cake, almond is having a moment.

So why not combine it now with one of my favorite breakfast treats- the cinnamon roll!

Of course, we already have a wonderful vegan cinnamon rolls recipe that I adapted to be small batch as well. This recipe takes it even further and makes you feel like you’re enjoying a top quality pastry at a French bakery. And all for just 4-6 perfectly small batch rolls!

frosted vegan almond sweet rolls

We have a super plush and soft vanilla dough that’s swirled and topped with a homemade frangipane, plus sliced almonds and a silky cream cheese frosting. And you guessed it, all dairy free, vegan, and no eggs.

Seriously, you’re going to LOVE these almond sweet rolls!

Love small batch recipes? Try these vegan small batch lemon sweet rolls and blueberry sweet rolls as well!

How to fill the almond sweet rolls:

We’re using my favorite vegan almond frangipane, which is so easy to make. You just need to whisk all of the ingredients together and set aside. As the frangipane rests (simultaneously while the rolls are rising), the dry ingredients will absorb the wet and become a thick paste.

Now to fill the almond sweet rolls, we’ll do so just like cinnamon rolls.

Once the dough is rolled out, we’ll simply spread the frangipane on top. Then I personally like to use the pizza cutter method for slicing these rolls, especially since the dough is such a small quantity.

You’ll yield perfect spirals! Then top with more frangipane and sliced almonds before baking. Top with vegan cream cheese frosting, and enjoy!

Can I double this recipe?

Yes absolutely! So this almond sweet rolls recipe makes 4 extra large sweet rolls or 6 regular sized sweet rolls. So if you need a few more than 4, then simply slicing the rolls smaller will do.

You can definitely just double the recipe (please keep in mind that the recipe card does NOT automatically double the metric measurements).

The baking time will remain the same!

bitten almond sweet roll

Need it gluten free?

Here’s the recipe option for making gluten free almond sweet rolls:


  • 1 3/4 cup (240 g) tapioca flour or starch
  • 1 1/4 cup (195 g) millet flour
  • 1/3 cup (75 g) granulated sugar
  • 5 tbsp (25 g) psyllium husk powder
  • 1 tbsp arrowroot starch or cornstarch
  • 2 1/4 tsp (7 g) instant yeast (quick rise yeast)
  • 1 cups (240 mL) dairy-free milk, lukewarm
  • 3 tbsp (68 g) dairy-free yogurt,* room temperature
  • 3 tbsp (45 g) vegan butter, melted but not hot
  • 1 1/2 tsp (5 mL) apple cider vinegar
  • 1 1/2 tsp vanilla extract


Simply swap gluten-free 1:1 baking flour for the all purpose flour portion!


  1. Follow Step 1 in the main recipe.
  2. For making the dough: Whisk together the tapioca flour, millet flour, granulated sugar, psyllium husk powder, arrowroot starch, and instant yeast. Add in the remaining wet ingredients and use a stand mixer with a dough hook attachment to knead the dough until a soft, slightly tacky dough ball forms, about 5 minutes.
  3. Proceed to Step 5 of the main recipe and follow the remainder of the recipe. There’s no need to proof the dough before shaping the rolls. You’ll proof them before going into the oven.

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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almond sweet roll on a plate

Small Batch Vegan Almond Sweet Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 15
  • Resting time: 30-60
  • Cook Time: 34
  • Total Time: 0 hours
  • Yield: 4-6 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This small batch almond sweet rolls recipe makes just 4 perfectly plush, nutty and sweet vegan almond sweet rolls that’s like an almond croissant meets cinnamon roll – yet dairy free and no eggs!! Filled with a homemade frangipane and topped with a silky dairy free cream cheese frosting!




  • 1 1/3 cups (200 g) all-purpose flour, divided (plus more for flouring surface)* see blog post for Gluten Free
  • 1/3 packet (3 g) quick rise dry active yeast
  • 2 tbsp (30 g) granulated sugar or coconut sugar, divided
  • 1/4 tsp sea salt
  • 1/3 cup (90 mL) dairy-free milk, unsweetened, warmed
  • 2 tbsp (30 g) unsweetened applesauce or dairy free yogurt, room temperature
  • 2 tbsp (30 g) vegan butter
  • 1 tsp vanilla extract

Frangipane Filling:

  • 1/2 cup (112 g) unsalted vegan butter, melted
  • 3/4 cup (150 g) granulated sugar
  • 1 1/2 cups (150 g) almond flour
  • 1/2 tsp sea salt
  • 1/4 cup + 2 tbsp (50 g) all purpose flour
  • 3 tbsp almond milk
  • 2 tsp vanilla extract OR 2 tsp almond extract


  • 2 tbsp vegan cream cheese, room temperature
  • 1 tbsp vegan butter, melted
  • 1 cup (130 g) powdered sugar, sifted
  • 1 tsp vanilla extract or vanilla bean paste
  • 1/2 cup slivered almonds


  1. Prep: Measure out all ingredients. Grease and line a small casserole dish (about 7×5″) or a 6″ cake pan with parchment paper.
  2. Make the dough: Either in the bowl of a stand mixer with dough attachment or in a medium bowl, whisk together the flour, yeast, sugar, and salt. Then add in the warmed dairy free milk, dairy free yogurt, vegan butter, and vanilla extract. Either turn on the stand mixer to medium speed or begin to mix the dough with a wooden spoon then knead the dough in the bowl until a smooth ball forms, about 10 minutes.
  3. Rest: Cover the bowl and allow the dough to rest in the bowl in a warm area (about 85F or warmer) until about doubled in size (about 20-30 minutes).
  4. Make the frangipane filling: Whisk together all frangipane ingredients until it combines into a thick paste. Cover and set aside until ready to shape the almond sweet rolls.
  5. Shape the sweet rolls:  Flour a clean surface and rolling pin, and place the dough in the middle. Roll the dough to be about 6″ by 12-15″. Spread about 2/3 of the frangipane onto the sweet rolls dough, reaching the edges. If like to slice the dough into individual strips before rolling, but you can also just roll the dough and slice it into 4 sweet rolls with either floss or a knife. To roll them into strips, slice the dough in half so have two strips of 3×15.” Then slice them into half again so you have four strips of 1.5×15.” Then roll each strip tightly and place the rolled almond sweet roll into your prepared baking dish.
  6. Rest the rolls: Cover the baking dish and rest the rolls by the oven while it preheats to 350F. Let the rolls double in size.
  7. Once doubled in size: Spread the remaining frangipane on top of the rolls, followed by sprinkling 1/4 cup of slivered almonds on top (save the remaining for topping after you frost).
  8. Bake: Place the sweet rolls into the oven to bake for 33-35 minutes, or until the tops are lightly golden. Let the almond sweet rolls cool for 10-15 minutes before serving, as they’ll be really hot!
  9. Frost and serve: Whisk together the cream cheese and butter together, then add in the powdered sugar and vanilla. Spread on top of your almond sweet rolls, followed by the remaining slivered almonds and enjoy!


See blog post for tricks!