Super easy, Flaky Almond Cinnamon Buns with almond glaze – ready in under an hour!
Today we are thinking warm, cinnamon-bun-y thoughts. Because when it snows 12 inches in 24 hours, just after returning home from a cool and breezy, sunny little vacay, you need some warm cinnamon-bun-y thoughts.
Northern Utah weather never ceases to amaze me. I’ve had this blog for three winters now and I’m pretty sure every single year I talk about how crazy it is that one minute you an be peeling off the extra layers because the sun is beating down and making you sweat, and the next minute you’re packing those layers back on because you’re freezing your cinnamon buns off.
There’s a saying around here, if you don’t like the weather in Utah, wait 10 minutes.
Annnyways, while the weather is doing crazy frozen wintery things outside, let’s talk warm and cozy delicious things you can be doing inside. Like whipping up a batch of these incredibly easy flaky almond cinnamon buns. I saw a recipe in an ancient cookbook my mother has (the pages are yellowing and the picture is in black and white if that tells you anything) that inspired this simple breakfast slash dessert recipe and it’s possibly my new favorite thing ever.
The trick to making these so incredibly easy and so incredibly flaky is to use refrigerated crescent dough. I know. GENIUS! Thank you million year old yellowing faded cookbook. If you want to make your own crescent dough, bonus points for you! BUT. If you’re looking for a shortcut that will win your heart, refrigerated dough is the way to go. Add a cinnamon-sugary almond filling and a simple almond glaze and you are set my friends. I hope you enjoy these pretty little things as much as we do!
Flaky Almond Cinnamon Buns
- 2 8-ounce cans refrigerated crescent rolls
- 2 tablespoons butter, melted
- 1/8 teaspoon almond extract
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup sliced almonds (such as Diamond of California)
- 1 cup powdered sugar
- milk, as needed
- 1/4 teaspoon almond extract
- Preheat oven to 375 degrees and grease a deep round baking dish.
- Remove crescent dough from the packaging. Lay on a clean flat surface, each section side by side to form a large rectangle. Pinch seams together to form one large section of dough.
- Stir together melted butter and 1/4 teaspoon almond extract. Brush over dough.
- Stir together brown sugar, granulated sugar, and cinnamon. Sprinkle mixture over melted butter. Sprinkle with almond slices.
- Tightly roll one long side of the dough toward the opposite long side to form a long log. Pinch the seams along the log to seal it off (just along the length of the log, not the ends). Use a sharp knife to cut into 9 equal sized sections. Place each section swirly-side-down in your prepared baking dish side by side in a single layer.
- Bake for 15-20 minutes until golden brown. Stir together powdered sugar, milk (1 tablespoon at a time until mixture is pourable) and remaining almond extract. Drizzle over cinnamon buns and serve warm.