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Almond Swirl Buns


Think of a cinnamon bun. Now replace that cinnamon flavor with almond. That's the secret of these soft, moist buns.

At a glance

12 buns


Choose your measure:



  • 1 can Almond Schmear


  • 1 cup confectioners' sugar or glazing sugar
  • 4 to 5 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract


  1. To make the dough: Combine all of the dough ingredients, and mix and knead them — by hand, electric mixer, or bread machine — until you've made a soft, elastic dough.
  2. Place the dough in a lightly greased bowl, cover, and place in a warm place to rise for 60 to 90 minutes. The dough should almost double in size.
  3. Turn the dough out onto a lightly greased work surface and roll it into a skinny rectangle, about 14" by 20". The longer and thinner the dough is, the more spirals of almond filling each roll will have.
  4. Spread a thin layer of almond schmear over the dough, leaving about 1" uncovered on the short side nearest you. Reserve about 1/4 cup of the schmear to brush over the top of the buns.
  5. Roll the dough toward you, beginning with the short end farthest from you.
  6. Cut the log into 12 pieces. Place buns into a lightly greased 9" x 13" pan, pressing down lightly.
  7. Brush the remaining schmear over the top of the buns. Cover and set in a warm place to rise for about 45 minutes; the buns should almost fill the pan and look puffy.
  8. Preheat the oven to 350°F.
  9. Bake the buns for 28 to 32 minutes, until they're light brown all over.
  10. Remove them from the oven and let them cool in the pan for 10 minutes before transferring them to a rack to cool to just slightly warm before frosting.
  11. Whisk together the heavy cream and confectioners' or glazing sugar for a creamy glaze; use milk for a thinner glaze. Spread on the slightly warm buns.
  12. Store, loosely covered, at room temperature for 3 days. Freeze for up to 3 months.