Almond Frangipane Stuffed Rolls
@wellmadebykiley Not your ordinary almond croissant, these almond frangipane stuffed rolls by @wellmadebykiley are golden, flaky, buttery, and warming bites of goodness INGREDIENTS Butter, for greasing Egg Wash: 1 large egg 1 tablespoon whole milk Almond Frangipane: 1 cup almond flour ½ cup granulated sugar 5 tablespoons salted butter, softened 1 large egg 2 teaspoons almond extract 1 teaspoon vanilla extract ¼ teaspoon salt Rolls: 1 (12-count) package King’s Hawaiian Sweet Rolls or brioche rolls of choice Toppings: ⅓ cup sliced almonds Powdered sugar, for dusting PREPARATION 1. Preheat the oven to 375°F (190°C). Grease an 8x8-inch square pan or 9x13-inch baking dish with butter and set aside. 2. Prepare the egg wash: In a small bowl, whisk together the egg and milk until well combined. Set aside. 3. Make the almond frangipane: In a medium bowl, combine the almond flour, sugar, butter, egg, almond extract, vanilla, and salt. Use a spoon to mix until well combined. 4. Stuff the rolls: Cut the Hawaiian Sweet Rolls in half lengthwise and place the bottom half into the prepared pan. Dollop half of the almond frangipane across the surface of the bottom half and spread evenly with a knife or slanted spatula. Lay the top half of the rolls on top. 5. Using a pastry brush, brush the tops of the rolls with the egg wash. Spread the remaining half of the almond frangipane on top of the rolls. Sprinkle the top with the sliced almonds. 6. Bake for 25-30 minutes, until the top is golden brown. If the almonds start to darken too quickly, cover with foil while baking. Let cool for 10 minutes. 7. Dust the top with powdered sugar and cut into 12 squares. 8. Serve warm, and enjoy!
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