Description
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!
Ingredients
Scale
Dough:
- 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
Topping:
- 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
Instructions
- Prep: Measure out all ingredients. Grease and line a small casserole dish (about 7×5″) or a 6″ cake pan with parchment paper.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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).
- 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!
- 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!
Equipment
Buy Now → Notes
See blog post for tricks!
