These almond rolls are the softest, fluffiest rolls with the caramel topping. This is a Swedish recipe which I discovered relatively recently, about two years ago. And since then I bought and made them often. They are up there with the classic Swedish cinnamon rolls and that says a lot!

For the filling for these almond caramel rolls I used almond paste. Almond paste is very sweet already and that is why there is not much sugar/sweetness in the dough.

And for the topping for these caramel rolls easy I used my go to caramel recipe and some flaked almonds to go with the almond paste.

You can bake these caramel almond rolls on to a baking sheet lined with baking paper. In Sweden there are bun/roll paper cases, which are little shorter than the cupcake cases and I like to use those.

These caramel rolls with almonds are best served warm. Just leave them to cool for a few minutes after they come out of the oven, just so that the caramel is not piping hot.

Flavors for these soft and fluffy rolls are distinct and also very mild. So, these are easy to love!

If you enjoyed this how to make caramel buns post and video ( in the end of the post), leave me a comment and let me know!

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Almond Rolls

Course: Desserts

Servings

servings

Total time

hours

minutes

Ingredients

150 ml milk
60 gr butter
25 gr yeast
420 gr flour
1 tsp baking powder
½ tsp salt
4 tbsp honey
1 egg
For the filling
200 gr almond paste
100 gr butter at room temp
2 tbsp caster sugar
For the topping
50 gr butter
50 gr heavy cream
50 gr caster sugar
2 tbsp agave syrup
100 gr flaked almonds

Process

In a small pot melt butter. Add in milk and warm until finger warm.
In a big bowl crumble the yeast then pour over milk mixture and mix until yeast dissolves.
In a medium size bowl combine sifted flour, salt and baking powder. Add to the milk and yeast mixture.
Add in egg and honey.
Mix until you have a dough bowl then continue kneading for 15 minutes with your hands or for 10 minutes using the machine. Cover the bowl with a kitchen towel then leave to rise for around 1 hour, or until the dough doubles in size.
For the filling
In a small bowl, place grated almond paste, sugar and butter. Combine, using a for, until everything comes together.
Place the dough on a lightly floured working surface and roll out into thin 30×50 cm shape.
Spread almond filling all over. Roll the dough into a tight roll. Cut of the ends then cut the roll into around 20 rolls, each about 2 cm thick.
Place the rolls on to roll/bun paper cases, cover with a kitchen towel and leave to rise for 30 minutes.
Preheat the oven to 225 °C.
For the topping
Place all the ingredients, except for the almonds, in a small pot. Bring to boil then reduce the heat to simmering point and cook until the caramel develops deeper brown color. This takes around 10 minutes. Remove from the heat. Add in flaked almond and mix until combined.
Immediately, spread about a teaspoon amount of the topping on top of each roll.
Bake for 10 minutes then serve warm or cold.
Enjoy!