Heavenly Sweet Almond Rolls

Rolls & Buns

These are so good, they were the 2009 Central Region State Fair Winner!





12 rolls

Prep Time

40 minutes

Rise Time

90 minutes

Bake Time

35 minutes


  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1-1/2 cups warm water (100° to 110°F)
  • 5-1/4 to 5-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/4 cup butter OR margarine, softened
  • 2 eggs
  • Filling:
  • 1/2 cup crumbled pure almond paste
  • 1/2 cup brown sugar
  • 1/4 cup butter OR margarine, softened
  • 1/4 teaspoon almond extract
  • Topping:
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter OR margarine
  • Drizzle:
  • 1-1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons milk


Dissolve yeast in water in a large mixer bowl. Let stand for 2 to 3 minutes. Add 2 cups flour, sugar, salt, butter and eggs. Beat 3 minutes, until smooth. Add enough remaining flour to form a soft dough.

Turn out onto lightly floured surface and knead 6 to 8 minutes, until smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft free place until doubled, about 1 hour.

Mix all filling ingredients in a small bowl.

Punch dough down. Roll dough into a 15 x 10-inch rectangle. Spread filling over dough. Roll up from long side and cut into 12 equal slices. Place cut side down in a greased 13 x 9-inch baking pan.

Cover and let rise until doubled, abut 30 minutes.

Combine topping ingredients and sprinkle evenly over rolls.

Bake in preheated 350°F oven for 35 minutes or until golden brown. Cool 15 to 20 minutes.

For drizzle, combine powdered sugar, vanilla and enough milk to reach desired consistency. Drizzle over warm rolls.