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Soft, golden brioche buns swirled with almond cream and topped with sliced almonds. A same-day bake with no pastry rings or syrup required.
These almond cream brioche buns are built for home bakers who want bakery-style results without an all-day process. You get a soft enriched crumb, a buttery almond center, and a crisp almond topping in one same-day bake. The method keeps things practical: mix, proof, roll, fill, slice, and bake.
The dough is rich enough to taste like a pastry bun, but still easy to handle with a stand mixer and basic shaping. The almond cream is spread inside before baking, so every spiral has flavor and moisture without extra glazing steps.
These buns are mildly sweet, buttery, and nutty, with a soft brioche interior and slightly crisp top. Almond extract gives a clear bakery-style aroma while the almond flour filling keeps the center tender and rich. Powdered sugar is optional, but a light dusting balances the toasted almonds and gives a classic pastry-shop finish.
Warm milk supports fast yeast activity for a reliable same-day rise. Keep it warm but not hot so the yeast stays active.
All-purpose flour keeps the dough approachable for most kitchens while still producing a strong, elastic structure after kneading.
Almond flour in the filling provides richness and texture that standard flour cannot replicate. Combined with softened butter and sugar, it creates a spread that bakes into soft spirals instead of melting out.
If your kitchen is warm and the dough feels sticky while rolling, chill the dough for 10 minutes before shaping. This makes spreading and slicing cleaner.
Use unflavored dental floss or a very sharp knife to portion the roll into even buns without compressing the layers.
For deeper color, brush egg wash twice: once before final proof and once right before baking.
Swap almond extract with vanilla extract for a gentler aroma if you prefer a less intense almond profile.
You can replace part of the almond flour with finely ground pistachio for a different nut flavor while keeping the same filling method.
If you want a less sweet bun for breakfast, reduce the filling sugar slightly and skip powdered sugar at the end.
You can make the dough and almond cream the night before. Refrigerate both, then roll, fill, and bake the next morning. Let the dough sit at room temperature for 15 to 20 minutes before rolling so it is easier to shape.
Baked buns keep well at room temperature for up to 2 days in a covered container. For longer storage, freeze airtight for up to 1 month and reheat at 300F (150C) for 8 to 10 minutes.
One bun is a practical dessert or brunch pastry serving. If you are pairing with other sweet items, serve half portions so flavor stays high without oversizing.
For tighter calorie control, keep the bun portion fixed and pair with unsweetened coffee or tea.
These buns work best as a planned brunch pastry or post-meal dessert. They are especially useful for weekend hosting because they can be baked ahead and warmed just before serving.
Treat these as a rich pastry serving, then balance the rest of the day with higher-protein meals, vegetables, and lower-sugar snacks. This keeps overall intake steady while still leaving room for homemade baking.
Soft, golden brioche buns swirled with almond cream and topped with sliced almonds. A same-day bake with no pastry rings or syrup required.

Keep the dough slightly cool to make rolling and shaping easier.
Spread the filling in an even layer so the buns bake uniformly.
Let the buns cool for 10 minutes before dusting with sugar.
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Stir warm milk, yeast, and sugar in the mixer bowl. Rest 5 minutes.
Add flour, salt, egg, and melted butter. Mix until a dough forms.
Knead 6 to 8 minutes until smooth and elastic.
Cover and proof until doubled, about 60 to 75 minutes.
Beat butter and sugar until smooth.
Mix in almond flour, egg, almond extract, and salt until creamy.
Roll dough into a 12x18 inch (30x45 cm) rectangle.
Spread almond cream evenly over the dough.
Roll up from the long side into a log and cut into 8 pieces.
Place buns on a lined tray, cover, and proof 25 to 35 minutes.
Heat oven to 350F (175C).
Brush buns with egg wash and sprinkle with sliced almonds.
Bake 20 to 22 minutes until golden.
Cool 10 minutes, then dust lightly with powdered sugar.
8/6/2025
Luv almond desserts I can try to make these
8/6/2025
yesss!! almond dessert are the best!
8/5/2025
this looks so easy 😳
8/5/2025
These look divine 😍😍😍
8/5/2025
These do look perfect, you’re not lying about that! 🙏🏻
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Serving Size: 1 bun
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Inspired by CozyCookingChris
Wen Suzuki (whisk.taste.bites) adapted by JojoM