Chocolate Almond Croissant Rolls
Think chocolate almond croissant, but ten times easier. Buttery, fluffy rolls filled with creamy almond goodness and melty chocolate, then topped with toasty almonds for that golden crunch. They taste like they came straight from a bakery—except you made them in under an hour.
Servings servings
Ingredients
- 1 pack, 12 rolls King’s Hawaiian sweet rolls
- 1/2 cup milk or semi-sweet chocolate chips or chopped chocolate chunks
- 1/4 cup sliced almonds
- powdered sugar, for dusting on top
ALMOND SIMPLE SYRUP
- 1/4 cup water
- 2 1/2 tablespoons granulated sugar
- 1/2 teaspoon almond extract
ALMOND FILLING
- 3/4 cup almond flour
- 1/3 cup + 1 tablespoon granulated white sugar
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C) and line a baking dish or sheet tray with parchment paper.
MAKE THE ALMOND SIMPLE SYRUP:
- In a small saucepan, combine water, sugar, and almond extract. Heat over medium heat, stirring until the sugar fully dissolves. Remove from heat and set aside to cool.
MAKE THE ALMOND FILLING:
- In a mixing bowl, add almond flour, granulated sugar, a pinch of salt, unsalted butter, one egg, vanilla extract, and almond extract. Beat everything together until smooth and creamy. Reserve about ¼ cup of the filling to use for dolloping on top later.
PREPARE AND BAKE THE ROLLS:
- Without pulling them apart, slice the entire pack of King’s Hawaiian rolls in half horizontally like a sandwich. Place the bottom half in your prepared dish.
- Brush the inside of both the bottom and top halves (cut sides only) with the almond simple syrup.
- Spread the majority of the almond filling evenly over the bottom half of the rolls. Sprinkle chocolate chips or chopped chocolate all over the filling.
- Place the top half of the rolls back on. Spoon little dollops of the reserved almond filling across the top of the rolls. Press sliced almonds into the filling.
- Bake uncovered for 12 to 15 minutes, or until the tops are golden and the filling on top is set and slightly crisped.
- Let cool slightly, dust with powdered sugar, and pull apart to serve warm and gooey!
Notes
Q: Can I make these ahead of time?
A: Yes! You can assemble them a day in advance—just cover tightly and refrigerate. When you're ready, pop them in the oven and bake fresh. They’re best warm and gooey! Q: What kind of chocolate works best?
A: A mix of milk and semi-sweet chocolate gives a rich, melty center with the perfect sweetness. You can also go for dark chocolate if you want something deeper and less sweet. Or skip the chocolate altogether for a simple almond croissant version—it’s just as delicious. Q: Do I have to use almond extract?
A: Almond extract gives that classic almond croissant flavor, so it really makes the difference. If you leave it out, it’ll still be tasty, just more like a vanilla-chocolate situation. Q: Can I make this nut-free?
A: Almond flour and almond extract are the heart of this recipe, so swapping them will change the whole recipe. You could try a different filling like chocolate or custard, but it won’t taste like a chocolate almond croissant. Q: How do I store leftovers?
A: Keep them in an airtight container at room temp for 1 to 2 days, or in the fridge for a few extra days. Q: Can I freeze them?
A: Definitely! Let them cool completely, then wrap and freeze. You can either thaw and reheat in the oven to get that golden, crisp top—or microwave straight from frozen for a quick warm-up (they’ll be softer this way). Q: Any fun variations to try?
A: Yes! You can swap the chocolate for fresh raspberries for a fruity twist, or swirl in some pistachio paste.
A: Yes! You can assemble them a day in advance—just cover tightly and refrigerate. When you're ready, pop them in the oven and bake fresh. They’re best warm and gooey! Q: What kind of chocolate works best?
A: A mix of milk and semi-sweet chocolate gives a rich, melty center with the perfect sweetness. You can also go for dark chocolate if you want something deeper and less sweet. Or skip the chocolate altogether for a simple almond croissant version—it’s just as delicious. Q: Do I have to use almond extract?
A: Almond extract gives that classic almond croissant flavor, so it really makes the difference. If you leave it out, it’ll still be tasty, just more like a vanilla-chocolate situation. Q: Can I make this nut-free?
A: Almond flour and almond extract are the heart of this recipe, so swapping them will change the whole recipe. You could try a different filling like chocolate or custard, but it won’t taste like a chocolate almond croissant. Q: How do I store leftovers?
A: Keep them in an airtight container at room temp for 1 to 2 days, or in the fridge for a few extra days. Q: Can I freeze them?
A: Definitely! Let them cool completely, then wrap and freeze. You can either thaw and reheat in the oven to get that golden, crisp top—or microwave straight from frozen for a quick warm-up (they’ll be softer this way). Q: Any fun variations to try?
A: Yes! You can swap the chocolate for fresh raspberries for a fruity twist, or swirl in some pistachio paste.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!