Almond Cream Brioche Rolls That Taste Like Croissants
Figs & Olives adapted by JojoM
Soft, buttery brioche swirled with rich almond cream, topped with flaked almonds and powdered sugar. A decadent pastry perfect for breakfast, brunch, or afternoon coffee.
Almond Cream Brioche Rolls: A Bakery-Style Pastry at Home 🥐✨
If you love almond croissants but don’t want the hassle of laminated dough, these Almond Cream Brioche Rolls are your dream come true. Soft, buttery brioche is swirled with a rich almond cream, topped with flaked almonds, and finished with a delicate dusting of powdered sugar. They’re everything you love about a croissant—but in a more approachable, beginner-friendly recipe. Perfect for breakfast, brunch, or an afternoon coffee treat. ☕
Why You’ll Love This Recipe 💛
- Almond Croissant Flavor, Simplified – All the taste of a bakery classic without the technical puff pastry steps.
- Soft, Buttery Brioche – Rich dough that stays fluffy inside with a golden crust outside.
- Decadent Almond Filling – Creamy, nutty, and just the right sweetness.
- Bakery-Style Finish – Pastry rings + sliced almonds = professional look at home.
- Make Ahead Friendly – Prep the dough overnight for fresh baking the next day.
Key Ingredients 🥣
- Brioche Dough – A mix of warm milk, flour, butter, sugar, and egg makes the soft, buttery base.
- Almond Cream (Frangipane) – Almond flour, butter, sugar, eggs, and almond extract create a luxurious filling.
- Toppings – Egg wash for shine, sliced almonds for crunch, and powdered sugar for that bakery-perfect finish.
Baking Tips for Success 🔑
- Use warm (not hot) milk to activate the yeast.
- Chill dough briefly before rolling—it’s much easier to shape.
- A pizza cutter makes slicing neat strips for twisting.
- Pastry rings are optional, but they give that perfect round café look.
- Always let the rolls cool slightly before dusting with sugar for the best presentation.
When to Serve Almond Cream Brioche 🌟
These pastries are versatile and indulgent, making them perfect for:
- A brunch table centerpiece with fruit and coffee.
- A holiday breakfast spread.
- A sweet weekend bake for family and friends.
- Anytime you’re craving something that tastes like it came straight from a French bakery. 🇫🇷
What Bakers Are Saying 🗣️
⭐ “These turned out so fluffy and decadent—definitely tastes like an almond croissant in brioche form!” – SarahBakes
⭐ “Mine looked a bit rustic but still tasted amazing with coffee. Loved the almond cream filling!” – MarcoP
⭐ “The tip about using pastry rings really helped. They looked bakery-perfect, thanks!” – Clara
FAQ ❓
Can I make the brioche dough ahead of time?
Yes! Refrigerate the dough overnight after the first rise. Let it come to room temp slightly before shaping.
Do I need pastry rings to bake these?
Not at all. They’ll hold shape better in rings, but free-form baking works too—they’ll just spread a little.
Can I freeze almond cream brioche?
Yes, bake fully, cool, then freeze airtight. Reheat at 160°C (320°F) for about 10 minutes before serving.
These Almond Cream Brioche Rolls are the perfect way to bring bakery elegance into your home kitchen. Soft, buttery, nutty, and just sweet enough—they’re guaranteed to become a weekend favorite. 🥐💫
Almond Cream Brioche Rolls That Taste Like Croissants
Figs & Olives adapted by JojoMSoft, buttery brioche swirled with rich almond cream, topped with flaked almonds and powdered sugar. A decadent pastry perfect for breakfast, brunch, or afternoon coffee.
Chef's Tips
Use warm milk (not hot) to help activate the yeast without killing it.
Chill the brioche dough briefly before rolling to make shaping easier.
Slice the rolled dough with a pizza cutter or sharp knife for clean edges.
Bake in pastry rings for a perfect round shape and bakery look.
Let pastries cool slightly before dusting with icing sugar for the best finish.
Tools Used
Rolling Pin
Baking Tray
Pastry Brush
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Ingredients
Brioche Dough
Almond Cream Filling
Topping
Instructions
Make the Brioche Dough
- 1
Warm the milk gently until lukewarm, then mix with yeast and sugar. Let sit until slightly foamy.
- 2
In a stand mixer bowl, combine flour and salt. Add yeast mixture, egg, and butter cubes.
- 3
Knead on medium speed for 8–10 minutes until dough is smooth and elastic.
- 4
Cover and let rise until doubled, about 1–1.5 hours.
Prepare Almond Cream
- 1
Beat butter and sugar until light and fluffy.
- 2
Add eggs one at a time, mixing well.
- 3
Stir in almond meal, flour, and almond extract until smooth. Set aside.
Shape the Brioche
- 1
Roll risen dough into a large square on a lightly floured surface.
- 2
Spread almond cream over 2/3 of the dough.
- 3
Fold the dough in thirds like a letter, then roll lightly to flatten.
- 4
Slice lengthwise strips with a pizza cutter and twist each strip.
- 5
Coil strips into rounds and place in pastry rings on a baking tray.
Bake and Finish
- 1
Brush tops with egg wash and sprinkle with sliced almonds.
- 2
Bake at 180°C (350°F) for 20–25 minutes, until golden brown.
- 3
Cool slightly, then dust with powdered sugar before serving.
Comments & Reviews
SarahBakes
7/2/2024
These turned out so fluffy and decadent—definitely tastes like an almond croissant in brioche form!
MarcoP
9/18/2024
Mine looked a bit rustic but still tasted amazing with coffee. Loved the almond cream filling!
Clara
2/12/2025
The tip about using pastry rings really helped. They looked bakery-perfect, thanks!
Nutrition Facts
Serving Size: 1 brioche
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
