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Sweet Almond Rolls

These fluffy, soft and quick-to-make sweet almond rolls are here to stay! Make way cinnamon rolls! … a new classic is here! A perfect dessert waiting to be enjoyed! 
Prep Time1 hour
Cook Time20 minutes
Resting Time1 hour 30 minutes
Total Time2 hours 50 minutes
Course: Breakfast, Dessert
Cuisine: American, Maltese
Keyword: Almonds, Figolli, Intrita, Rolls
Servings: 12


For the Dough:

  • 400 g bread flour
  • 50 g butter room temperature
  • 1 medium egg
  • 5 g salt
  • 7 g active dry yeast or 13g fresh yeast
  • 25 g caster sugar
  • 180 ml full fat milk lukewarm

Almond filling

  • 100 g  ground almonds 
  • 20 g whole almonds crushed into small pieces
  • 100 g icing sugar 
  • 1 egg white
  • 1/2 tsp almond essence
  • zest of half a lemon

Egg wash

  • 1 egg yolk
  • 15 ml mlik 1 tbsp


  • 75 g chocolate melted
  • 30 g almond flakes


Preparation of the dough and almond filling

  • If using active dry yeast, in a small bowl mix the sugar and yeast in the lukewarm milk and let the yeast activate for about 15 minutes until foamy. If using fresh yeast, crumble the yeast in the flour before starting mixing the dough.
  • To a mixer with a dough hook, add all the dough ingredients. Mix on a low speed for about 5 minutes, then increase the speed to medium and mix for a further 12 minutes until the dough comes away from the bowl. If you are kneading by hand, knead until you get a soft and smooth dough, which should be after approximately 25 minutes of kneading.
  • Form the dough into a ball and let it rest in a warm place covered for an hour until it doubles in size.
  • For the almond filling, add all the ingredients together and mix well to get a paste. Wrap in cling film and refrigerate for an hour.

Assembly and baking

  • Lightly butter a 33 x 23cm baking dish and set aside.
  • On a floured work surface roll the dough into a rectangle, roughly 40 x 30cm.
  • With a spatula spread the almond filling over the dough. Make sure to cover all the dough by spreading the filling thinly.
  • Roll the dough tightly. Cut the dough with a serrated knife into 12 rolls. They should be about 2.5cm thick each.
  • Place the rolls in the baking dish, cover and let the rest for half an hour. In the meantime, preheat the oven to 180°C or 350°F.
  • Brush the rolls with the egg wash and bake them for about 20 minutes, until golden. 
  • Let them cool slightly before drizzling the melted chocolate and sprinkling the almond flakes. Enjoy!