Buttery Almond Stuffed Morning Buns

Buttery Almond Stuffed Morning Buns

If you love yeast rolls and almond croissants, you’re going to adore these incredible buns. The buttery texture and incredible almond flavor are guaranteed to make them your new favorite breakfast item.

Author: Willow Bird Baking
Prep time: 24 hours
Cooking time: 20 minutes
Total time: 24 hours 20 minutes


  • 1/4 cup warm water (100-110 degrees F)
  • 2 1/4 teaspoon active dry yeast
  • 2 tablespoon white vinegar
  • 2 cup milk minus 2 T, room temperature
  • 5 cup flour
  • 3 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2/3 cup cold shortening
  • 2 tablespoon Butter, melted
  • 1 pound Butter, softened
  • 1 1/4 cup granulated sugar
  • 2 cup almond paste
  • 1 teaspoon almond extract
  • 2 eggs
  • 1/8 teaspoon salt
  • 1 1/2 cup sliced almonds, divided
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/8 teaspoon almond extract


To make the yeast dough:
  1. Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes.
  2. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 2 cup line. Set this aside.
  3. In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas.
  4. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns.
  5. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and store in refrigerator overnight.
To make the filling:
  1. The next morning, in a large bowl, cream together softened butter and sugar until pale, fluffy and smooth,
  2. Add in almond paste, dash of salt, and almond extract and mix until well combined -- it'll be a little lumpy and that's ok. Beat in egg.
To assemble the dough:
  1. Preheat the oven to 400 degrees F and lightly spray a 9X13 inch baking dish (or two smaller dishes) with cooking spray.
  2. Turn the chilled dough out onto a well-floured surface and roll it into a large rectangle about 1/8-inch thick (I carefully cut the dough in half and worked with half at a time to make it more manageable; if you do this, just spread on half of the filling ingredients for each half you roll).
  3. Spread the almond paste mixture gently and evenly all over the dough and sprinkle on about half of your sliced almonds.
  4. Gently roll the dough up into a spiral and cut it into rolls, placing them close together in your prepared baking dish (at this point, you could wrap and freeze the rolls for later if you wanted).
Proof the rolls, bake and glaze:
  1. Cover the rolls with a clean dish cloth and let them rise in a warm spot (I set them on my oven’s heat vent) until they’ve nearly doubled, about 2 hours.
  2. Bake them for about 15-20 minutes or until browned on top (if you take them out at just lightly golden brown, they may still be doughy in the center).


Note: I don’t recommend halving yeast recipes; instead, if you don’t want 24 rolls at once, consider freezing some for later. To freeze some of the unbaked rolls, just wrap them well before the second rise and freeze them. Once frozen, pop them out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake them, stick them back in a greased pan, thaw them in the fridge overnight, proof for the instructed amount of time, and bake like usual. I also love making a full dough recipe and using half to make savory buns (like these or these) and half to make sweet buns for dessert. If you do this, just halve the filling recipes and roll out the dough half at a time.
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