Recipe: Vanilla Almond Bread
This Vanilla Almond Bread is a beloved Christmas morning tradition!
Some recipes are more than recipes — they’re memories.
This Vanilla Almond Bread has been part of our family’s story for years. It’s the kind of recipe that lives on a well-loved card, smudged with butter, scribbled with notes, and marked with dates that tell the story of where it’s been and who it’s been shared with!
I first discovered this bread years ago through a Minnesota Bed & Breakfast cookbook, and it quickly became one of our most requested brunch recipes. It’s warm, comforting, simple to make, and fills the house with the most wonderful aroma — especially on Christmas morning. Especially since I grew up in Minnesota, something about it feels like home.
“Very flavorful!! This is by far our most requested pastry. Guests love the flavor and I love how easy it is to make!”
Even better? You assemble it the night before, which makes it perfect for holidays and hosting.
“Assemble everything the night before so your guests wake to the smell of baking bread.”
Why I Love This Recipe
This bread has shown up for so many meaningful moments over the years:
“Made for our ‘Back to BLC’ brunch.”
“Celebrated Ann’s birthday.”
“Fall brunch.”
“Christmas & Thanksgiving mornings.”
”Lori & Bret’s Bday Brunch.”
“Welcome Home brunch.”
”St. Simons Family Trip.”
It’s been shared at Bible Studies, birthday celebrations, family trips, and Christmas mornings — and every time, it disappears quickly.
“REALLY puffs up overnight!!”
🍞 Vanilla Almond Bread Recipe
Makes about 10 servings
Ingredients
1 teaspoon almond extract
(I used a little less — about ¾ tsp — so it’s not overpowering)½ cup (1 stick) butter, softened
1 cup brown sugar
18 frozen Rhodes dinner rolls
(Sometimes I’ve used all 24 when the pan was larger, but can also make a smaller one with the extra 6 rolls since they come in a package of 24)¼ cup sliced almonds
1 (3 oz, not the instant pudding) package Cook ‘n Serve vanilla pudding mix
(Do NOT prepare — use the dry powder, it melts overnight)
“Don’t worry that it’s just ‘powder’ — it melts overnight.”
Instructions
In a microwave-safe bowl, combine the butter, brown sugar, and almond extract. Microwave on high for 1 minute. Stir, then microwave another minute until bubbly.
Spray a bundt pan generously with nonstick spray. Have foil on baking sheet. Place frozen dinner rolls evenly in the pan.
Pour the warm sugar mixture over the rolls. Sprinkle with sliced almonds and the dry vanilla pudding mix.
Cover loosely with plastic wrap and let rise overnight at room temperature.
Do not refrigerate.“Cover with sprayed plastic wrap — don’t let it stick.”
The next morning, preheat oven to 350°F.
Bake for 25–30 minutes, until golden brown.
Let cool for about 10 minutes, then invert onto a plate sprayed with nonstick spray.
“It will ‘fall’ out easily.”
Serve warm.
“Make last minute — pull out of oven as guests are arriving.”
A Few Helpful Notes From My Kitchen
If the pan feels too full, next time make a smaller version.
If you have leftover rolls, you can save them for another batch.
Next time, sprinkle almonds in the pan first, then bread — makes a pretty finish.
This recipe has been forgiving, flexible, and faithful — just like the best hospitality always is.
A Christmas Morning Favorite
This Vanilla Almond Bread has become one of our Christmas morning staples. I love making it the night before, knowing that when the oven turns on in the morning, the house will slowly fill with warmth and sweetness.
It’s simple. It’s comforting. And it’s meant to be shared.
If you make it this season, I’d love to hear where it shows up in your story.
With warmth and gratitude,
Jennifer 💖
You know a well-loved recipe when your cookbook looks like this 😊
