These Almond Buns are reminiscent of an almond croissant but are so much simpler to make at home! They start with a simple yeasted dough, buttery almond filling, and are topped with toasted sliced almonds, powdered sugar, and a drizzle of almond icing.
As soon as I created my recipe for Poppy Seed Buns a few months ago, the ideas started flowing for how to create different flavors of buns using that same dough and method of twisting them into pretty, twirly treats! First, I made cinnamon buns in this style with a classic filling of butter, brown sugar, and cinnamon. Delicious, of course! Then, as I was driving home from an acupuncture appointment (true story!), I came up with the idea of making a bun inspired by an almond croissant.
Thus, the idea was formed for this recipe, and as soon as I could, I was in my kitchen testing out this almond bun recipe! They were a hit at the brunch I brought them to (I know, kinda crazy to make a new recipe for an event, but sometimes I like to live on the edge!😜). So if you like my recipe for Almond Scones, I think you will love these almond swirl buns!
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⭐️ Why You Will Love This Recipe
- Flavor: The simple and subtle, but rich and unique flavor of almond shines in these tasty morning buns!
- Texture: This dough is made with milk and butter, which makes for a very fluffy and rich dough!
- Method: While they may remind you of an almond croissant, they are so much simpler than croissants to make completely from scratch in under 3 hours!
🧈 Ingredients
Here are the ingredients needed to make these glazed almond buns.
Ingredient Notes
- Milk: Using milk in dough recipes yields a super soft and fluffy dough with a rich flavor. I use whole milk, but you could use whatever kind of milk you have on hand, even plant-based.
- Butter: Most yummy treats involve butter, and this recipe is no exception! We will add some butter to the dough and some to the tasty almond filling.
- Yeast: As in my recipe for Monkey Bread Muffins, this dough is made with instant yeast (also called quick-rise yeast), which does not require "blooming" it in water to activate before adding it to the recipe. I do like to dissolve it in the wet ingredients so that it can incorporate nicely throughout the dough.
- Flour: Like my 6-ingredient Sandwich Bread, this recipe is made with simple all-purpose flour.
- Almonds: This recipe is made with almond flour in the filling, sliced almonds topping (like an almond croissant), and almond extract in the filling and icing. I typically just buy a large bag of blanched sliced almonds and grind them up in my food processor so that I don't have to buy almond flour as well.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the warm milk, melted butter, sugar, salt, and instant yeast until the yeast is dissolved.
Step 2: Stir in 2 cups of the flour for 1 minute to begin to develop the gluten.
Step 3: Add another 1 cup of flour and turn the dough out onto the counter to knead for 5 minutes or until the dough is smooth and soft, adding up to another ¼ cup of flour. The dough should still be slightly tacky but not sticking to your hands. Be careful not to add too much flour!
Step 4: Form the dough into a ball and place back in the bowl.
Step 5: Cover and let rise in a warm place for 1 hour or until doubled in size.
Step 6: While the dough is rising, make the almond filling by stirring together the almond flour, powdered sugar, melted butter, egg yolk, almond extract, and vanilla until a smooth paste forms.
Step 7: Once the dough has risen, punch it down and transfer it to a floured countertop. Roll out with a rolling pin into a large rectangle that is about 24"x12". Spread the almond filling onto half of the rectangle. Fold the other half of the dough over to sandwich the filling in between.
Step 8: Slice the dough into 12 equal strips using a pizza cutter or large knife. Twirl each strip first, and then twist into a bun and place on a large baking sheet that has been lined with parchment paper.
Step 9: Cover lightly with plastic wrap and let the buns rise in a warm place for 30 minutes while you preheat the oven. Once risen, top each bun with some sliced almonds.
Step 10: Bake in a preheated oven for 15-18 minutes or until the tops of the buns and sliced almonds are golden.
Let the buns cool for about 10 minutes while you whisk together the powdered sugar, almond extract, and enough milk to make a drizzleable icing. Dust the buns with a light dusting of powdered sugar and drizzle with the icing. Serve while still slightly warm!
💡 Top Tip
If you're looking for the perfect recipe to make for your mom for Mother's Day brunch this year, this is it! These buns appear elevated and elegant but are really very simple to make for bakers of any skill level. Just be sure to follow my step-by-step instructions with photos above or watch my instructional video below!
🤍 More Brunch Recipes
Looking for other recipes like this? Try these:
If you tried these Glazed Almond Buns or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Almond Buns
Ingredients
For the Dough:
- 1 ¼ cups warm milk (110℉)
- 3 tablespoons salted butter * melted
- 2 tablespoons granulated white sugar
- ¾ teaspoon sea salt
- 1 ½ teaspoons instant yeast (quick-rise yeast)
- 3 - 3 ¼ cups all-purpose flour
For the Filling:
- 1 cup almond flour *
- ⅔ cup powdered sugar (confectioners sugar)
- 3 tablespoons salted butter * melted
- 1 egg yolk
- 1 tablespoon almond extract
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar (confectioners sugar)
- 1 teaspoon almond extract
- 2-3 tablespoons milk
Instructions
- In a large mixing bowl, whisk together the warm milk, melted butter, white sugar, salt, and instant yeast until the yeast is dissolved. Stir in 2 cups of the flour and mix for 1 minute to begin to develop the gluten in the dough. Add another 1 cup of flour and fold until the dough begins to come together.1 ¼ cups warm milk, 3 tablespoons salted butter, 2 tablespoons granulated white sugar, ¾ teaspoon sea salt, 1 ½ teaspoons instant yeast, 3 - 3 ¼ cups all-purpose flour
- Turn the dough out onto the countertop. Knead for 5 minutes, adding up to ¼ cup more flour or until the dough is soft and smooth. It should be a little tacky but not stick to your hands. Form the dough into a ball and place it into a floured bowl. Cover and let rise in a warm place for 1 hour or until doubled in size.
- While the dough is rising, make the almond filling by stirring together the almond flour, powdered sugar, melted butter, egg yolk, almond extract, and vanilla until a smooth paste forms.1 cup almond flour, ⅔ cup powdered sugar, 3 tablespoons salted butter, 1 egg yolk, 1 tablespoon almond extract, 1 teaspoon vanilla extract
- Once the dough has risen, punch it down and transfer it to a floured countertop. Roll out with a rolling pin into a large rectangle that is about 24"x12". Spread the almond filling onto half of the rectangle. Fold the other half of the dough over to sandwich the filling in between.
- Slice the dough into 12 equal strips using a pizza cutter or large knife (slice from the folded edge). Twirl each strip first, and then twist into a bun and place on a large baking sheet that has been lined with parchment paper. Cover lightly with plastic wrap and let the buns rise in a warm place for 30 minutes.
- While the buns are rising, preheat the oven to 375℉. Once risen, top each bun with some sliced almonds and bake in the preheated oven for 15-18 minutes or until the tops of the buns and sliced almonds are golden.
- Let the buns cool for about 10 minutes while you whisk together the powdered sugar, almond extract, and enough milk to make a drizzleable icing. Dust the buns with a light dusting of powdered sugar and drizzle with the icing. Serve while still slightly warm! Enjoy!1 cup powdered sugar, 1 teaspoon almond extract, 2-3 tablespoons milk
Notes
- I typically buy a large bag of blanched sliced almonds and grind them up in my food processor so that I don't have to buy almond flour separately.
- Add ⅛ teaspoon of additional salt to the dough and filling if using unsalted butter.
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