Who doesn’t love the sweet, nutty flavor of an almond croissant? But what if you’re gluten-free or just want something a little easier to make at home? I’ve got you covered! These Gluten-Free Almond Croissant Buns are soft, buttery, and packed with almond goodness and they’re way simpler than making real croissants. Plus, they bake up perfectly in a muffin tin, which gives them a fun twist (literally!).
Whether you’re having them for breakfast, dessert, or a cozy afternoon treat, they’re sure to be a hit in your kitchen.
Method
Make the Filling
To begin, you’ll want to prepare the sweet almond filling that gives these buns their irresistible flavor. In a medium mixing bowl, combine 2/3 cup of almond flour, 1/4 cup of softened butter, 1/3 cup of cane sugar, 1/2 teaspoon of vanilla extract, 1/4 teaspoon of almond extract, and 1 egg. Using a whisk or fork, mix everything together until you get a smooth, creamy texture. The filling should be thick but spreadable. Once it’s ready, set the bowl aside while you work on the dough.
Preheat & Prep
Before making the dough, go ahead and preheat your oven to 350°F (175°C). This way, it’ll be ready to go once your buns are assembled. Also, grease a standard muffin tin using butter or non-stick spray to prevent the buns from sticking after baking.
Mix the Dough
Now for the dough! In another mixing bowl, whisk together 1 and 1/2 cups of gluten-free all-purpose flour and 1/2 teaspoon of baking powder. Once the dry ingredients are well combined, stir in 1 and 1/4 cups of plain Greek yogurt. Start mixing with a spoon, and then use your hands if needed to bring the dough together. It will be a bit sticky, which is normal for gluten-free dough, but it should hold together in a soft, pliable ball. Be careful not to overmix just combine until everything is incorporated.
Roll & Fill
Next, lightly flour a clean countertop or large cutting board. Place the dough on the floured surface and sprinkle a bit more flour on top to help prevent sticking. Using a rolling pin, gently roll the dough out into a thin rectangle, about 1/4 inch thick. Try to keep the shape as even as possible, but don’t worry if it’s not perfect. Once the dough is rolled out, spoon the almond filling over the entire surface. Use the back of a spoon or a spatula to spread it evenly, covering all the way to the edges if possible for maximum almond flavor in every bite.
Slice & Roll
Now it’s time to shape the buns. Using a sharp knife or a dough cutter, slice the filled dough into 6 or 7 long, even strips (width-wise). Each strip will become one bun. Take one strip at a time and carefully roll it up, starting from one end and rolling toward the other, just like you would with a cinnamon roll. Place each rolled bun into one of the greased muffin tin cups, with the spiral side facing up.
Bake & Top
If you’d like, brush the tops of the buns with a little melted butter to help them turn golden and give a soft shine. Then, place the muffin tin into your preheated oven and bake for 30 minutes. The buns should rise slightly and develop a beautiful golden color. Once they’re done, remove them from the oven and let them cool in the tin for about 5-10 minutes. This helps them set and makes them easier to remove. After they’ve cooled a bit, lift them gently out of the muffin tin and finish them off with a light dusting of powdered sugar for that classic bakery look
Necessary Tools
- Mixing bowls
- Measuring cups & spoons
- Muffin tin
- Whisk or fork
- Rolling pin
- Knife or dough cutter
- Spoon or spatula
- Oven
Gluten Free Almond Croissant Buns
Cuisine: FrenchDifficulty: Easy7
servings15
minutes30
minutes45
minutesIngredients
Filling
2/3 cup almond flour
1/4 cup softened butter
1/3 cup cane sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1 egg
Dough
1 & 1/2 cups all-purpose flour (I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour)
1 & 1/4 cups plain Greek yogurt
1/2 tsp baking powder
Optional Topping
Melted butter for brushing
Powdered sugar for dusting
Directions
- Make the Fillin: In a mixing bowl, stir together the almond flour, butter, sugar, vanilla, almond extract, and egg. Mix it up until it’s creamy and smooth. Set it aside for later.
- Preheat & Prep: Preheat your oven to 350°F. Grease your muffin tin so nothing sticks.
- Mix the Dough: In another bowl, whisk together the flour and baking powder. Then stir in the Greek yogurt. It’ll turn into a soft dough.
- Roll & Fill: Sprinkle some flour on your counter or cutting board. Roll the dough into a thin rectangle shape. Spread the almond filling evenly over the dough.
- Slice & Roll: Cut the dough into 6-7 long strips. Roll each strip up like a little cinnamon roll and place them into the muffin tin cups.
- Bake & Top: Brush the tops with some melted butter if you like. Bake for 30 minutes or until they’re golden and puffed. Let them cool a bit, then sprinkle with powdered sugar!
Notes
- Don’t overwork the dough. gluten-free dough can get sticky if you knead it too much.
- Be sure to roll the dough evenly so the buns bake at the same speed.
- The filling can leak out a bit while baking, that’s totally okay! Just don’t overfill.
- Let them cool slightly before taking them out of the muffin tin, or they might fall apart
Serving Suggestions
- With Coffee or Tea: These buns make a perfect partner for your morning cup.
- As a Dessert: Serve warm with a scoop of vanilla ice cream.
- For Brunch: Add fresh berries and a drizzle of honey for a fancy touch.
Fun Fact
Did you know almond croissants are actually made using leftover plain croissants in many French bakeries? They slice them open, fill them with almond paste, and bake them again. This recipe gives you that amazing flavor no leftover croissants needed!
Conclusion
And there you have delicious, gluten-free almond croissant buns without all the fuss of real croissants! They’re sweet, soft, and just the right amount of fancy. Whether you’re gluten-free or not, these little treats are sure to win hearts (and taste buds). Try them out, and don’t forget to share your creations with me!
