Almond Nutmeg Sticky Rolls
Recipe type: Breads and Rolls
Serves: 14
  • Topping:
  • 1/2 Cup sliced almonds
  • 1/3 Cup sugar
  • 2 Tablespoons butter
  • 2 Tablespoons light corn syrup
  • 1 teaspoon grated lemon peel
  • 1 Tablespoon lemon juice
  • Rolls:
  • 1/3 Cup sugar
  • 1/2 teaspoon nutmeg
  • 1 can Pillsbury refrigerated crescent; (8 ounce) dinner rolls
  • Glaze:
  • 1/3 Cup powdered sugar
  • 1/4 teaspoon almond extract
  • 1 teaspoon up to 2 teaspoons milk
  1. Heat oven to 350 degrees.
  2. Grease 9 or 8" round cake pan. Sprinkle almonds evenly in pan.
  3. In small saucepan, combine remaining topping ingredients; bring to a boil. Reduce heat; simmer 4 minutes, stirring occasionally. Pour mixture over almonds.
  4. In small bowl, combine 1/3 cup sugar and nutmeg; mix well. Separate dough into 2 long rectangles.
  5. Overlap long sides; firmly press perforations and edges to seal. Roll or press out to for 14 x 8" rectangle. Sprinkle sugar mixture evenly over dough.
  6. Starting at longer side, roll up. Firmly pinch edge and ends to seal. Cut into 1" slices; place, cut side down, over topping.
  7. Bake for 20 to 25 minutes or until golden brown. Invert onto serving plate.
  8. In small bowl, combine powdered sugar, almond extract and enough milk for desired drizzling consistency; blend until smooth. Drizzle over rolls.
  9. Serve warm.
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