Breakfast and Bread
Homemade Cinnamon Almond Danish Rolls with Honey Frangipane
These rolls feature a buttery, tender dough wrapped around a luscious filling of ground almonds, warm cinnamon, and floral honey. Perfect for a cozy weekend brunch, they bring the artisan bakery experience to your home kitchen using unrefined sweeteners and high-quality seasonal fats.
- Prep
- 120 min
- Cook
- 25 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 410 kcal
Method
In a large bowl, whisk the warm milk with 1 tablespoon of honey and the yeast. Let it sit for 5-10 minutes until frothy.
Add the egg, 1/2 cup of softened butter, 1/4 cup of honey, and salt. Gradually stir in the flour until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
While the dough rises, prepare the frangipane filling by creaming together the remaining 1/2 cup of butter, the almond flour, the remaining honey, and the cinnamon until a smooth paste forms.
Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, roughly 12x18 inches.
Spread the almond frangipane evenly over the dough, leaving a small border. Roll the dough up tightly from the long side to form a log.
Cut the log into 12 even rounds. Place them on a baking sheet lined with parchment paper. Cover and let rise for another 30-45 minutes.
Preheat your oven to 375°F (190°C). Brush the rolls with a little extra milk or egg wash and sprinkle with sliced almonds.
Bake for 20-25 minutes until the rolls are a deep golden brown. Let cool slightly on a wire rack before serving.
Notes
For a deeper flavor, let the dough rise in the refrigerator overnight; the cold fermentation develops the grain's natural sweetness.
Grain-Free Variation: Substitute the wheat flour with a blend of 2 cups almond flour, 1 cup arrowroot starch, and 1/2 cup coconut flour, adding 2 extra eggs to help with binding.
Dairy-Free Variation: Use room-temperature coconut oil instead of butter and full-fat oat milk or almond milk instead of cow's milk.
If the frangipane is too stiff to spread, warm it slightly in your hands or near the stove.
