Is there anything better than a warm cinnamon roll straight out of the oven? Actually, yes—Triple Almond Cinnamon Rolls. Imagine soft, fluffy rolls with a buttery almond-cinnamon swirl, a rich almond glaze drizzled on top, and a hint of almond in every single bite. This recipe takes your classic cinnamon roll and gives it a deliciously nutty upgrade that’ll quickly become a family favorite.

This recipe came out of one of those cozy, cold weekend mornings when I was craving something comforting—but a little different. I had almond flour and almond milk sitting in the pantry, and boom—this dreamy creation was born. The result? A pillowy-soft cinnamon roll with layers of warm spice and triple almond goodness. It’s indulgent, but still feels fresh thanks to the nuttiness and just the right amount of sweetness.

Whether you’re baking for brunch, holiday mornings, or just want to impress someone (or treat yourself!), these rolls are a must-try. Bonus: they freeze beautifully, so you can make a batch and enjoy them throughout the week!

Let’s dive into what makes these rolls so darn special—and how to make them perfectly soft, gooey, and gloriously almondy.

What Makes These Triple Almond Cinnamon Rolls Special?

Triple almond flavor – Almond flour in the dough, almond extract in the filling, and a smooth almond glaze on top.
Soft and pillowy texture – Thanks to the enriched yeast dough with whole milk and butter.
Perfect balance of sweet and nutty – Not overly sugary, just the right amount of natural almond sweetness.
Make-ahead friendly – You can prep the dough the night before and bake in the morning.
Easy-to-follow technique – No complex steps, perfect for beginner bakers who want amazing results.

If you’re looking for a cozy, bakery-style breakfast with a homemade touch, this recipe delivers. Plus, it’s endlessly adaptable—gluten-free and dairy-free versions work beautifully too!

Ingredient Notes

Here’s a breakdown of the most important ingredients you’ll need and why they matter:

All-purpose flour – Gives the rolls structure and fluffiness. You can substitute with a 1:1 gluten-free flour mix if needed.
Almond flour – Adds a rich, nutty flavor and softness to the dough.
Almond milk – A dairy-free alternative that boosts almond flavor. Regular milk works too!
Active dry yeast – Helps the rolls rise. Make sure it’s fresh and bubbly after blooming.
Eggs – Add richness and tenderness to the dough.
Butter – For both the dough and filling. Unsalted is best so you can control the salt.
Brown sugar – Used in the filling for caramel-like sweetness.
Cinnamon – Warm spice that pairs perfectly with almond.
Almond extract – The real star. Just a little goes a long way!
Powdered sugar – Used in the glaze for a smooth finish.

Special equipment:

Rolling pin
9×13 inch baking dish
Stand mixer with dough hook (optional but helpful)

How To Make Triple Almond Cinnamon Rolls

1. Make the dough

Warm 1 cup almond milk to about 100°F. Add 2 ¼ tsp active dry yeast and 1 tbsp sugar. Let sit for 5–10 minutes until frothy.
In a large bowl or stand mixer, combine 2 ½ cups all-purpose flour, ½ cup almond flour, ¼ cup sugar, and a pinch of salt.
Add the yeast mixture, 2 eggs, and ¼ cup softened butter.
Knead for 6–8 minutes until smooth and elastic. Add more flour as needed.
Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours or until doubled.

2. Prepare the filling

Mix ½ cup softened butter, 1 cup brown sugar, 2 tbsp cinnamon, and 1 tsp almond extract in a bowl.
Roll out dough into a 16×12 inch rectangle. Spread filling evenly.

3. Roll and slice

Roll tightly from the long side. Cut into 12 even pieces.
Place in a greased 9×13 inch pan. Cover and let rise 30–45 minutes.

4. Bake the rolls

Preheat oven to 350°F.
Bake for 22–25 minutes or until lightly golden and set. (The centers should puff slightly and not look doughy.)

5. Make the glaze

Whisk 1 cup powdered sugar, 2 tbsp almond milk, and ½ tsp almond extract until smooth. Pour over warm rolls.

Storage Options

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Lasts 4–5 days. Reheat before serving.
Freezer: Freeze unglazed rolls for up to 3 months. Thaw and warm, then glaze.
Reheating: Microwave individual rolls for 15–20 seconds, or warm in the oven at 300°F for 10 minutes.

Variations and Substitutions

Chocolate almond rolls: Add mini chocolate chips to the filling.
Gluten-free: Use a 1:1 gluten-free flour and check that your almond flour is certified GF.
Vegan version: Swap butter for vegan butter and use flax eggs.
Orange almond: Add 1 tsp orange zest to the filling and glaze.
Holiday spice: Mix in nutmeg or cardamom with the cinnamon for a festive twist.

Frequently Asked Questions

1. Can I make the dough the night before?
Yes! Prepare the dough and let it rise in the fridge overnight. In the morning, shape, rise, and bake.

2. My dough isn’t rising—what’s wrong?
Check your yeast. If it didn’t foam in the warm milk, it’s likely expired or the milk was too hot/cold.

3. Can I skip the almond extract?
You can, but it won’t have that signature triple almond flavor. Vanilla extract is a good alternative.

4. What if I don’t have almond flour?
Use more all-purpose flour instead. It’ll still be tasty, just a little less nutty.

5. How do I keep the rolls soft?
Don’t overbake and keep them covered after cooling. A little steam keeps them nice and fluffy!

6. Can I use pre-made dough?
Sure! Store-bought dough works in a pinch, but homemade gives better flavor and texture.

Conclusion

Triple Almond Cinnamon Rolls are the kind of recipe that becomes a weekend ritual. They’re warm, gooey, sweet-but-not-too-sweet, and packed with almond flavor in every layer. Whether you’re baking for brunch guests or treating yourself to a cozy breakfast, these rolls deliver that “wow” factor every single time.

Try them once, and I promise they’ll end up on repeat in your kitchen. When you do, I’d love to hear what you think—drop a comment or share a pic!

Triple Almond Cinnamon Rolls That Will Blow Your Mind

Author: Sofia
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 12 rolls

Print Recipe

Instructions

2 ½ cups all-purpose flour
½ cup almond flour
1 cup almond milk (warm)
¼ cup sugar
2 ¼ tsp active dry yeast
2 eggs
¼ cup butter (softened)
1 cup brown sugar
2 tbsp cinnamon
1 tsp almond extract (filling)
1 cup powdered sugar
2 tbsp almond milk (for glaze)
½ tsp almond extract (for glaze)

Notes

Activate yeast in warm almond milk with 1 tbsp sugar.
Mix dry ingredients and combine with wet, knead into dough.
Let rise until doubled, about 1–1.5 hours.
Roll dough, spread filling, roll and slice.
Let rolls rise again in the pan, bake at 350°F for 22–25 minutes.
Drizzle with almond glaze and serve warm.

Nutrition

Calories: ~290
Sugar: 18g
Fat: 12g
Carbohydrates: 38g
Protein: 5g