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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Breakfast or brunch bun with the added crunch of toasted almonds. Ingredients:
1/4 cup margarine, softened |
1/2 cup packed brown sugar |
2 teaspoons all-purpose flour |
2 tablespoons milk |
3/8 teaspoon almond extract |
2 (8 ounce) cans refrigerated crescent rolls |
2 tablespoons butter, melted |
1/4 cup chopped toasted almonds |
1/2 cup confectioners' sugar |
Directions:
1. Preheat oven to 375 degrees F (195 degrees C).
2. Combine softened butter or margarine, brown sugar, flour, 1 tablespoon milk, and 1/8 teaspoon almond extract. Mix well. Spoon mixture into 12 ungreased muffin cups.
3. Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine melted butter and 1/8 teaspoon almond extract; brush on dough. Sprinkle with nuts, and roll dough up jellyroll fashion. Cut each roll of dough into 3 slices. Place in muffin cups.
4. Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden brown. When done, invert rolls immediately onto cooling rack.
5. Combine confectioners' sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls.
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