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Almond cream rolls are a sweet treat that many people love. They have a soft, fluffy cake filled with a rich almond cream filling. This dessert is unique because it brings together simple ingredients to create a delightful flavor.

Almond Cream Rolls

Indulge in the irresistible delight of almond cream rolls, perfect for any occasion! These light and fluffy rolls are filled with rich almond cream, making them a crowd-pleaser for parties, brunches, or cozy evenings at home. Discover step-by-step instructions, tips for perfection, and creative filling variations. Treat yourself and your loved ones to homemade almond cream rolls—explore the full recipe now and start baking!
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Ingredients
  

1 cup almond flour

1/2 cup all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3 large eggs

1/2 cup milk

1/4 cup melted butter

1 teaspoon vanilla extract

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon almond extract

Sliced almonds for garnish

Instructions
 

Prepare the Batter: In a large mixing bowl, combine almond flour, all-purpose flour, sugar, baking powder, and salt. Mix well.

    Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until fully blended.

      Mix Together: Gradually pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms.

        Bake the Rolls: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread the batter evenly onto the baking sheet in a rectangle about 1/4 inch thick. Bake for 15-20 minutes or until lightly golden and a toothpick inserted in the center comes out clean.

          Cool and Roll: Once baked, remove from the oven and allow to cool for about 5 minutes. Carefully roll the cake up with the parchment paper into a log shape while it’s still warm. Allow it to cool completely in this shape.

            Prepare the Almond Cream Filling: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and almond extract, then continue to whip until stiff peaks form.

              Fill the Rolls: Once the cake is completely cool, gently unroll it and spread the almond cream filling evenly over the surface.

                Re-Roll: Carefully roll the cake back into a log shape without the parchment paper this time. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.

                  Slice and Serve: After chilling, remove from the fridge and slice the roll into 1-inch pieces. Place on a serving platter and sprinkle with sliced almonds for garnish.

                    Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 8