Almond Frangipane Stuffed Rolls
These stuffed rolls filled with creamy almond frangipane are crafted with King's Hawaiian Sweet Rolls, offering a blend of nutty richness and buttery softness. Baked to golden perfection, each bite holds a combination of tender dough and the all-important almond flavor. Whether enjoyed as a delightful breakfast, sumptuous snack, or elegant dessert, these stuffed rolls promise a taste of pure indulgence in every mouthful.
Tasty Team
96% would make again
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Ingredients
for 12 rolls
- unsalted 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 kosher salt
Rolls:
- 1 (12-count) package king’s hawaiian sweet rolls or brioche roll of choice
Toppings:
- ⅓ cup sliced almonds
- powdered sugar, for dusting
Nutrition Info
- Calories 190
- Fat 14g
- Carbs 11g
- Fiber 1g
- Sugar 7g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375°F (190°C). Grease an 8x8-inch square pan or 9x13-inch baking dish with butter and set aside.
- Prepare the egg wash: In a small bowl, whisk together the egg and milk until well combined. Set aside.
- 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.
- 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.
- 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.
- 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.
- Dust the top with powdered sugar and cut into 12 squares.
- Serve warm, and enjoy!
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