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Love the almond filling and the flaky pastry layers in a bakery croissant? Make an easy crescent loaf version at home with two cans of Pillsbury™ Original Crescent Rolls. This Almond Croissant Crescent Loaf wraps golden, flaky crescent dough logs around a shortcut frangipane of smooth almond butter and almond flour filling, then finishes with sliced almonds and a generous dusting of powdered sugar. Slice it up for a cozy breakfast, brunch treat, or sweet afternoon bite, and add it to your repertoire of best at-home bakery recipes.
Here’s what you’ll need to make this Almond Croissant Crescent Loaf.
Pillsbury™ Original Crescent Rolls: Two cans form the flaky, layered base. Keep the triangles connected and press the seams together to make each dough rectangle. Use the Crescent Dough Sheets to save the step of sealing seams.
Almond Butter and Almond Flour: Together, these create a smooth, spreadable filling, with blanched superfine almond flour keeping the texture light and delicate. It’s an easy shortcut for traditional frangipane made with pantry staples that are much easier to find at the grocery store.
Maple Syrup, Butter, and Almond Extract: This trio brings everything together with cozy natural sweetness, melt-in-your-mouth richness, and that irresistible, bakery-fresh almond aroma.
Egg and Sliced Almonds: Brush the loaf with beaten egg, so the almonds can adhere before baking.
Powdered Sugar: Dust over the cooled loaf just before serving.
Here’s a quick overview of how to make this Almond Croissant Crescent Loaf. Follow the recipe below for exact measurements and baking times.
Stir the almond butter, almond flour, maple syrup, melted butter, and almond extract until smooth and spreadable.
Unroll the crescent dough without separating the triangles. Press the diagonal seams together to form two large rectangles.
Spread the almond mixture over the dough, leaving a small border. Roll each rectangle from the short side into a log and pinch the seams closed.
Arrange the logs seam-side down in a parchment-lined loaf pan. Brush with beaten egg and add sliced almonds.
Cover with foil for the first part of baking, then uncover until deep golden brown. Cool completely before dusting with powdered sugar and slicing.
Here’s how to store and reheat leftovers if you have them.
Once completely cool, store leftover slices in an airtight container in the refrigerator. For best texture, enjoy within 3 days.
We do not recommend storing leftovers in the freezer; the bread can become dense and soggy and may affect the texture of the filling.
To reheat, warm a slice of this bread in the microwave on medium-high (70%) in 10-second increments until warm. To reheat an unsliced loaf, place bread on a parchment-lined baking sheet, and reheat in a 300°F oven for 5 to 10 minutes.
Heat oven to 350°F. Spray an 8x4- or 9x5-inch metal loaf pan with cooking spray. Line with parchment paper, leaving enough hanging over long sides to easily remove loaf from pan.
In a medium bowl, stir together the almond butter, almond flour, maple syrup, melted butter, and almond extract until smooth and spreadable.
Remove dough from cans and unroll; do not separate the triangles. Press the diagonal seams together on each sheet to create two large dough rectangles.
Spread half of the almond filling evenly over each rectangle, leaving a 1/4-inch border around the edges.
Starting with the short side of each rectangle, roll the dough into a log, pinching the seams to seal. Place the logs seam-side down, side by side in the prepared loaf pan.
Brush the tops of the logs with the beaten egg and sprinkle evenly with the sliced almonds, gently pressing the almonds into the egg wash.
Cover loosely with foil and bake for 40 minutes. Remove the foil and continue baking for 20 to 25 minutes, or until the loaf is deep golden brown.
Let cool in the pan for 10 minutes. Using the parchment overhang, carefully lift the loaf from the pan and transfer to a wire rack. Let cool completely before slicing. Once cooled, dust generously with powdered sugar, slice, and serve.
Keep the crescent dough sheets intact when unrolling; pressing the diagonal seams together creates a continuous surface for the almond filling.
Let the loaf cool completely before dusting with powdered sugar, so the sugar stays visible on top.
