Think fluffy rolls, toasted almond topping, and just the right amount of indulgence.
I tested this recipe twice. The first time I cut nine rolls and made them in a 23cm x 23 cm 9 x 9inch tin, but I found that this was too small for the volume of dough. I made my own filling, frangipane and cream cheese frosting.
Why this recipe works
You get the best of two worlds. It’s not overly sweet, just well-balanced and rich in flavour.
Frangipane adds moisture and an almond complexity that makes these rolls feel a little more special than a standard cinnamon bun. Sugar: Swap muscovado for regular dark brown sugar if needed.
How to make almond cinnamon buns ahead overnight method
After the first rise, shape and roll the dough as usual, then cut into individual buns. Set aside.
Once the dough has risen, tip it out onto a lightly floured surface.
