Almond Breakfast Rolls Recipe

Name: Almond Breakfast Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: almond filling; 1/2 cup almond meal; 2/3 cup apricot jam; 2 ounces milk chocolate grated; 2 tablespoons honey; 1/2 teaspoon ground cloves; 1 lemon zested; pastry dough; 1/2 cup unsalted butter softened; 1 1/4 cups heavy cream; 1 tablespoon vanilla sugar; 3 cups self rising flour sifted; granulated sugar to coat

Servings: persons

almond filling
1/2 cup almond meal
2/3 cup apricot jam
2 ounces milk chocolate grated
2 tablespoons honey
1/2 teaspoon ground cloves
1 lemon zested
pastry dough
1/2 cup unsalted butter softened
1 1/4 cups heavy cream
1 tablespoon vanilla sugar
3 cups self rising flour sifted
granulated sugar to coat

1
Preheat oven to 350u00b0F. Line 2 baking trays with parchment paper.
2
To make the almond filling, combine all ingredients and mix until combined. Roll into small 64 small logs, cover and set aside.
3
To make the pastry dough, beat butter, heavy cream and vanilla sugar until creamy. Mix in flour until combined. Knead on a floured surface for 1-2 mins, until smooth and shiny. Cover with plastic wrap and set aside for 15 mins.
4
Roll dough out thinly on a floured surface into 8 - 9 inch discs. Cut each disc into 8 wedges. Place almond logs on wide ends of wedges. Carefully roll up towards points to enclose filling. Press down lightly to seal. Transfer to prepared trays and bake for 8-10 mins. While still hot, coat rolls in sugar then transfer to a wire rack to cool.

1078

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: almond filling, 1/2 cup almond meal, 2/3 cup apricot jam, 2 ounces milk chocolate grated, and more.

Yes, Almond Breakfast Rolls falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond Breakfast Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions