" 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.
Makes 12 buns
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