Almond Glazed Cinnamon Rolls are the ideal warm and gooey cinnamon roll. Sweet dough is rolled up with spirals of cinnamon-sugar butter and baked until golden brown. Pour an almond glaze over the top of the hot rolls and watch it cascade down the sides. Dig in while the cinnamon rolls are warm for a sticky and soft bite of decadence.
These are a KJ & Company favorite. Almond glazed cinnamon rolls are great for breakfast or brunch. But you’ll have a hard time not eating them all throughout the day. Try this cinnamon roll recipe out for your weekend baking project, or make it a new holiday tradition.
Cinnamon rolls can seem like a daunting task. But, with a little time and patience, you will definitely reap the reward! Let’s break it down.
Why KJ Loves
Almond Glazed Cinnamon Rolls
I LOVE everything about these Almond Glazed Cinnamon Rolls! The dough is adapted from my Grandmother’s recipe and creates the most perfectly fluffy, sweet cinnamon roll. Best served warm and gooey!
Almond Glazed Cinnamon Rolls Ingredients
Active dry yeast
This is what makes the cinnamon rolls rise and get all sorts of fluffy!
The warm water activates the yeast. Make sure it’s not too cold or too hot, or the yeast won’t be properly activated. The ideal temperature is between 105° and 115°F.
Classic dough ingredients
Sugar, butter, milk, eggs, flour, and salt make this cinnamon roll dough come together.
Cinnamon roll filling
Butter, cinnamon, and sugar give these rolls the classic warm, sweet spice.
Almond extract is whisked with powdered sugar and milk to make a next-level cinnamon roll glaze.
How to make cinnamon rolls:
Make the dough.
Whisk together the yeast with a little warm water to activate it. You’ll want the water to be between 105° and 115°F. Sometimes it helps to use a thermometer. If the water is too hot, it may kill the yeast. If it’s too cold, the yeast won’t activate.
Fold the yeast and water with melted butter, milk, sugar, eggs, flour, and salt. Gently form the dough into a ball and cover the bowl with plastic wrap. Then, set it somewhere warm to rise for a couple of hours. Try a sunny spot, on top of a warm oven, or in front of a fireplace.
Roll out the dough.
When you roll out the cinnamon roll dough, make sure you have a well-floured surface so it doesn’t stick. I dust my rolling pin with flour to get the job done. A countertop or marble board are best for rolling out the dough.
Working with gentle strokes from your rolling pin, roll the dough out into a large rectangular shape until the dough is a little bit thinner than 1/2 an inch thick.
Roll up the dough.
Spread the cinnamon-sugar-butter mixture all over the top of the dough. Then, it’s time to roll it up into a log!
Take it slow and try to roll it into a snuggly, tight roll. You want those swirls!
When you are ready to cut the cinnamon rolls into slices, I recommend using a very sharp knife (I actually used a meat carving knife!). If you prefer cutting your cinnamon rolls with dental floss, go for it! But my preference is a knife.
Snuggly tuck the cinnamon rolls into a greased 9×13 pan, or let them bake separated on a baking sheet. Either way, you will get some delicious swirls!
Cover in glaze.
Finally, after the rolls come out of the oven, pour the almond glaze over the top and watch the magic happen. The warm rolls get perfectly coated as the glaze rolls into every nook and cranny.
The center piece is definitely mine.
I highly recommend serving these cinnamon rolls warm—that’s when they truly shine. Even if they are a couple of days old, simply stick your roll in the microwave for about 30 seconds, and you are on your way to cinnamon roll heaven!
Cinnamon Roll FAQs
Where’s the best place for the cinnamon roll dough to rise?
The best place for the dough to rise is in a warm area. Try setting it in the sunlight or by a fireplace if it’s cold where you are!
What’s the best way to slice cinnamon rolls?
The best way to slice cinnamon roll dough without squishing it is to use a very sharp knife. You can also use dental floss if you prefer.
What kind of pan should I use?
These cinnamon rolls can all be baked together in a 9×13 pan if you like the gooey cinnamon rolls to stick closer together. You can also bake them separated from each other on a baking sheet for individual cinnamon rolls.
Do these taste good leftover?
Even if it’s been a couple of days, I will throw my cinnamon roll into the microwave for a few seconds to get it all warm again! Still delicious as ever.
Do I have to use almond extract?
If you don’t like almond extract (or don’t have it on hand), try vanilla instead!
Do the cinnamon rolls have to rise twice?
Yes, the second rise is important because it lets the cinnamon rolls rest and stay nice and fluffy before going into the oven. I usually allow them to rise the second time while my oven is preheating.
How do you get fillings to stay in cinnamon rolls?
Use room-temperature butter for the filling. If you use melted butter, the filling may leak out before baking. By using softened butter and mixing with an electric mixer, you’ll avoid this problem!
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