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Recipe: Toasted Almond Sticky Buns (Pillsbury Crescent Rolls, 1984)

Desserts - Pastries
TOASTED ALMOND STICKY BUNS

2 tablespoons Parkay margarine or butter, softened
1/2 cup firmly packed brown sugar
2 teaspoons flour
1 tablespoon milk
1/8 teaspoon almond extract
2 cans (8 oz. each) Pillsbury Refrigerated Quick Crescent Dinner Rolls
1 tablespoon Parkay margarine or butter, melted
1/8 teaspoon almond extract
1/4 cup toasted chopped almonds
FOR THE GLAZE:
1/2 cup powdered sugar
2 to 3 teaspoons milk
1/8 teaspoon almond extract

Heat oven to 375 degrees F.

In small bowl, combine 2 tablespoons margarine, brown sugar, flour, milk and 1/8 teaspoon almond extract; mix well. Spoon mixture into 12 ungreased muffin cups; set aside.

Separate dough into 4 long rectangles; firmly press perforations to seal. Combine melted margarine and 1/8 teaspoon almond extract; brush on dough. Sprinkle with nuts.

Starting at shorter side, roll up jelly roll fashion. Cut each roll into 3 pieces. Place pieces cut-side-down in muffin cups.

Bake at 375 degrees F for 15 to 20 minutes or until golden brown. Immediately invert onto wire rack.

In small bowl, combine glaze ingredients. Drizzle over rolls.

Makes 12 buns
From: Recipelink.com
Source: Recipe booklet: Pillsbury Great Crescent Creations, 1984
MsgID: 0222332
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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