Almond Cinnamon Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 6
Tender and super delicious Hungarian pastry rolls filled with a buttery almond, vanilla and cinnamon filling.
  • For the dough:
  • 2 cups flour
  • ⅔ cup / 150 ml milk
  • 2 egg yolks
  • ½ tsp sugar
  • 1 teaspoon dry yeast
  • salt
  • Filling:
  • 3 tbsp butter
  • 3 tsp sugar (more if you desire)
  • 1 tsp vanilla extract
  • ⅓ cup ground almond
  • Glaze:
  • 1 cup milk
  • 1 tbsp brown sugar
  • + butter for greasing the pan
Let's get started!
  1. Heat the milk until is lukewarm, then stir in the sugar and yeast until dissolved. Set aside for 5 minutes.
  2. In a large bowl sift the flour and add a pinch of salt. When the yeast is activated, pour it into the bowl. Add 2 egg yolks to the batter and knead the batter with your hand for 8-10 minutes or knead it in a stand mixer for 4-5 minutes. Add more milk if necessary. The batter has to be smooth, pliable and doesn't stick to the bowl. Sift a little flour on top of the batter, cover it with a kitchen towel and let it rest for an hour in a warm place.
  3. While the batter is resting prepare the filling. mix together the butter with the sugar, vanilla extract, cinnamon and ground almond. Set aside.
  4. Line a baking pan with parchment paper and grease it lightly with butter.
  5. When the batter is doubled in size, transfer it on a lightly floured surface. Roll it out to a 5 mm / 0.2in thickness.
  6. Spread the buttery filling evenly over the dough. Roll up the dough tightly, then cut into even slices.
  7. Transfer the slices into the prepared baking pan, leaving a little space between the rolls. Set aside for 15 minutes.
  8. Preheat the oven to 180°C | 356 ℉.
  9. Bake the rolls for 15 minutes, meanwhile prepare the glaze: heat the milk and stir in the brown sugar.
  10. Remove the rolls from the oven and pour one tablespoon hot milk on each of the rolls.
  11. Continue to bake for another 5-6 minutes or until the rolls are golden brown.
  12. Remove from oven and let it cool until they are just warm. The rolls are best eaten warm, the same day, but they're also quite delicious on the next.
Recipe by My Zucchini Recipes at