Description
Delight in these Honey Almond Sweet Rolls, fluffy and tender with a sweet almond topping and a smooth honey glaze. Perfectly baked golden brown rolls that combine buttery richness, honey sweetness, and a crunchy almond finish, making an irresistible treat for breakfast or dessert.
Ingredients
Scale
Dough Ingredients
- 1/3 cup sugar
- 3 tablespoons active dry yeast
- 1/2 cup oil
- 1 1/4 cup warm water
- 2 beaten eggs
- 5 1/4 cups sifted flour
- 1 1/2 teaspoons salt
Butter Layer
- 1/4 cup butter (softened)
Almond Topping
- 12 tablespoons butter (3/4 cup or 1 1/2 sticks)
- 2/3 cup granulated sugar
- 6 tablespoons honey
- 1/4 cup heavy cream
- 1/2 teaspoon kosher salt
- 1 (6-oz) package sliced almonds (about 1 2/3 cup)
Glaze
- 1 tablespoon honey
- 2 tablespoons milk
- 1 cup powdered sugar
- 1 1/2 teaspoons butter (softened)
Instructions
- Prepare the yeast mixture: In a large bowl or stand mixer, combine 1/3 cup sugar, 3 tablespoons active dry yeast, and 1/2 cup oil with 1 1/4 cups warm water until dissolved. Cover and place in a warm environment for 15 minutes to activate the yeast.
- Preheat oven: After the yeast mixture rests, remove it from the warming spot and preheat your oven to 425°F (220°C).
- Make the dough: Beat 2 beaten eggs into the yeast mixture. Add 1 1/2 teaspoons salt to the sifted 5 1/4 cups flour, then gradually blend the flour into the yeast mixture creating a very soft dough without adding extra flour.
- Knead the dough: On a lightly floured surface, knead the dough for about 5 minutes until smooth and elastic. Alternatively, use a dough hook on a stand mixer for efficient kneading.
- Roll the dough: Roll the dough into a rectangle approximately 14×17 inches and about 1/4 inch thick on a well-floured surface.
- Butter the dough: Spread about 1/4 cup of softened butter evenly over the rolled-out dough.
- Prepare almond topping: In a medium saucepan over medium heat, combine 12 tablespoons butter, 2/3 cup sugar, 6 tablespoons honey, 1/4 cup heavy cream, and 1/2 teaspoon kosher salt. Bring mixture to a simmer and cook for 3 to 5 minutes until the color changes from yellow to light beige. Stir in the sliced almonds and remove from heat.
- Spread topping and roll up: Spread about half of the almond mixture over the buttered dough. Roll the dough tightly along the long edge to form a log.
- Slice into rolls: Using a sharp serrated knife, cut the roll into 12 equal pieces quickly before the dough rises too much.
- Apply remaining topping: Spread the remaining half of the almond mixture on top of the shaped rolls arranged in the baking pan.
- Rest or bake: If the dough isn’t very puffy, let the rolls rest for 10 minutes to rise. If already puffy, proceed directly to baking.
- Bake: Bake the rolls at 425°F (220°C) for 14 to 17 minutes until the tops are deeply golden brown and the almonds are edges are just crisping. Monitor closely to avoid burning.
- Make glaze: Whisk together 1 tablespoon honey, 2 tablespoons milk, 1 cup powdered sugar, and 1 1/2 teaspoons softened butter until smooth. Warm butter briefly if needed.
- Glaze and serve: Drizzle the glaze over the warm rolls and serve immediately, ideally with a glass of milk for a comforting treat.
Notes
- Use warm water (not hot) to activate the yeast properly without killing it.
- Do not add extra flour beyond the recipe amounts to keep dough soft and tender.
- Work quickly when slicing the rolls as the dough rises fast at room temperature.
- Keep an eye on the baking rolls, especially the almond topping, to prevent burning.
- Softened butter is essential for easy spreading and mixing in the glaze.
- These sweet rolls are best enjoyed warm and fresh out of the oven.
