Best 2 Almond Filled Breakfast Rolls Recipes

Almond-filled breakfast rolls are a delicious and versatile pastry that can be enjoyed for breakfast, brunch, or even as a snack. These rolls are filled with a sweet and nutty almond paste and are often topped with a glaze or icing. They can be made ahead of time and reheated, making them a great option for busy mornings. With so many variations on the classic recipe, you're sure to find an almond-filled breakfast roll that will satisfy your cravings.

Let's cook with our recipes!

APRICOT BREAKFAST ROLLS

Apricot Breakfast Rolls image

These whole wheat breakfast rolls are a real treat, with their hint of cinnamon and sweet glaze! "I came up with this original recipe while trying to make cinnamon rolls without using butter, margarine or oil," recalls Connie Knudtson, Joplin, Missouri. "It won first prize in the heart-healthy cooking contest at the Ozark Empire Fair one year."

Provided by Taste of Home

Time 1h

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm fat-free milk (110° to 115°)
1 teaspoon salt
1 cup whole wheat flour
3-1/2 to 4-1/2 cups all-purpose flour
1 jar (14-1/2 ounces) apricot spreadable fruit, divided
1/2 teaspoon ground cinnamon
1 cup confectioners' sugar
1/2 teaspoon cold fat-free milk

Steps:

In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.

Nutrition Facts : Calories 271 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 225mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.

EASY DANISH ALMOND PASTRIES

Easy Danish Almond Pastries image

If you have made a traditional Danish pastry, then you know how labor-intensive the dough can be to make. This recipe offers a comparatively quick, flaky, buttery, almond paste-filled Danish. The taste is phenomenal.

Provided by Lance F

Categories Bread Yeast Bread Recipes

Time 1h

Yield 20

Number Of Ingredients 9

Ingredients

2 (8 ounce) tubes refrigerated crescent roll dough, divided
1 (8 ounce) can almond paste
1 (8 ounce) container mascarpone cheese
½ cup white sugar
1 large egg, separated, divided
2 ¼ ounces sliced almonds
1 tablespoon white sugar, or as needed
½ cup powdered sugar
2 tablespoons water

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
Unroll 1 tube of crescent roll dough and spread in the bottom of the prepared pan. Seal the seams of the dough to prevent from separation.
Roll almond paste into a thin sheet, large enough to cover your cake pan. Cut edges with a knife or rolling pizza cutter.
Combine mascarpone cheese, 1/2 cup white sugar, and egg yolk in the bowl of an electric mixer; mix until thoroughly combined and smooth with no lumps remaining. Spread evenly on top of dough. Place rolled out almond paste on top of cheese mixture.
Open the remaining tube of crescent dough, unroll it, and put on top of the almond paste. Seal all of the seams and ensure dough covers the entire top of the pan. Whisk egg white and use a pastry brush to spread on the top of the rolled out dough. Spread sliced almonds on top to coat. Lightly sprinkle remaining white sugar evenly on top.
Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Remove from the oven and allow to cool.
Meanwhile, mix powdered sugar and water for glaze together in a bowl. Drizzle over the top of the cooled Danish and cut.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 23.5 g, Cholesterol 23.3 mg, Fat 15 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 4.5 g, Sodium 186.6 mg, Sugar 10.4 g

Tips:

For the best results, use fresh, high-quality ingredients.
If you don't have almond flour, you can make your own by grinding almonds in a food processor until they are fine.
The amount of filling you use will depend on your personal preference. If you like a lot of filling, you can use up to 1/2 cup per roll.
If you don't have a kitchen scale, you can use measuring cups. Just be sure to level off the ingredients before measuring.
Be careful not to over-mix the dough. Over-mixing will make the rolls tough.
If you're short on time, you can skip the second rise. However, the rolls will be lighter and fluffier if you let them rise twice.
Bake the rolls until they are golden brown and cooked through. A toothpick inserted into the center of a roll should come out clean.
Let the rolls cool for a few minutes before serving. This will help to prevent them from falling apart.

Conclusion:

Almond-filled breakfast rolls are a delicious and easy-to-make treat that are perfect for any occasion. They're perfect for a quick breakfast or brunch, or as a snack or dessert. With a few simple ingredients and a little time, you can enjoy these delicious rolls that are sure to please everyone.