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Almond Lemon Sweet Rolls

Almond Lemon Sweet Rolls
These sweet rolls feature an almond paste and lemon filling with a sweet glaze topping for a scrumptious breakfast treat!
Yield 18 rolls
0

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Ingredients

Dough

  • 3 1/2 cups (490g) all-purpose flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/4 cup (48g) granulated sugar
  • 1/2 teaspoon table salt
  • 1 cup (240g) low-fat milk
  • 1/4 cup (56g) unsalted butter (room temperature)
  • 1 large egg (room temperature)

Filling

  • 1 tablespoon (14g) unsalted butter, melted
  • 1/4 cup (48g) granulated sugar
  • 1/2 teaspoon lemon zest
  • 4 ounces (112g) almond paste, grated

Glaze

  • 1 cup (120g) powdered sugar, sifted
  • 1/8 teaspoon table salt
  • 1 tablespoon (14g) unsalted butter, melted
  • 2 tablespoons milk
  • 1/4 teaspoon lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 1/8 teaspoon pure almond extract

Instructions

  • Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave safe measuring cup for 45 seconds to 1minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and mix until combined; mix in remaining 1 1/2 cups (210 g) flour. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic. The dough is ready when it feels tacky but doesn't stick to your fingers (if necessary, add additional flour 1tablespoon at a time while kneading).
  • Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Spray a 13×9-inchbaking dish (or two 9-inch round pans) with nonstick spray.
  • Turn dough out on a lightly floured board and roll into an 18×12-inch rectangle. Brush dough with melted butter, leaving a 1/4-inch border. Place sugar and lemon zest in a food processor and pulse for 1 minute; sprinkle lemon-sugar over dough and top with almond paste, pressing gently into dough with rolling pin. Carefully roll dough up into a tight log and pinch edges to seal.
  • Trim off uneven ends and score dough into 18 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared baking dish. Cover loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes.
  • While the rolls rise, preheat oven to 350°F. Bake rolls for 18 to 19 minutes, until golden. Remove from oven and place on a wire rack to cool. For the glaze, whisk together powdered sugar, salt, melted butter, milk, lemon zest, lemon juice, and almond extract in a small bowl. Drizzle glaze over warm rolls.

Notes

Wrap leftover rolls well and store at room temperature up to 2 days; warm in a 300°F oven before serving.
Recipe by Tutti Dolci.
 
 

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Review & Comments

Dottie | Reply

OMG!!!!!!!!!!! These are delicious and SOOOOO easy! I love the lemon/almond pairing. I made my own almond paste a while ago and found this recipe when I was looking for a way to use it. I sprinkled slivered almonds on top of the warm, melting glaze. SOOOOOOO yummy!

Opal Barker | Reply

I was wondering if, instead of grating the almond paste could it be placed in the food processor with the lemon zest and sugar, pulsed until well mixed? Seems to me that it might be easier then grating the almond paste.

I have another question – instead of making sweet rolls, can this recipe be used to make a coffee cake by fitting the dough into the prepared 9 x 13″ baking pan, topping it with the filling and maybe a little crumb topping and baked?

Red Star Yeast | Reply

Hi Opal,
We have not tried that method for the almond paste, but let us know if it works well for you.
You may want to try our Lemon Crunch Coffee Cake >> https://redstaryeast.com/lemon-crunch-coffee-cake/

Happy baking!
Carol

sherry elston | Reply

Does anyone know what type of almond paste it is that can be grated? I’ve only ever seen it in a tube.
thanks

Red Star Yeast | Reply

Hi Sherry,
Here’s what Tutti Dolci used for this recipe: I use Odense brand almond paste. It does come in a tube, but I just cut the tube in half (that’s about 4 oz), and then grated it with a microplane grater/zester.
I hope you will find this information helpful. Let us know if you try the recipe. Tag us #redstaryeast on Instagram. 🙂
Happy baking!
Carol

sherry elston | Reply

Carol…it only took me a year to see your reply!! And thank you…I guess when it comes out of the tube, it’s dense enough to grate? Haven’t used it in a while, but this recipe looks just too good.
thanks again
sherry

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