Ingredients
- Dough
- 2 8-ounce cans refrigerated crescent rolls
- 2 tablespoons butter, melted
- 1/8 teaspoon almond extract
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon round cinnamon
- 1/4 cup Diamond of California Sliced Almonds
- Glaze
- 1 cup powdered sugar
- milk, as needed
- 1/4 teaspoon almond extract
The Steps
- Preheat oven to 375 degrees and grease a deep round baking dish.
- Remove crescent dough from the packaging. Lay on a clean flat surface, each section side by side to form a large rectangle. Pinch seams together to form one large section of dough.
- Stir together melted butter and ¼ teaspoon almond extract. Brush over dough.
- Stir together brown sugar, granulated sugar, and cinnamon. Sprinkle mixture over melted butter. Sprinkle with almond slices.
- Tightly roll one long side of the dough toward the opposite long side to form a long log. Pinch the seams along the log to seal it off (just along the length of the log, not the ends). Use a sharp knife to cut into 9 equal sized sections. Place each section swirly-side-down in your prepared baking dish side by side in a single layer.
- Bake for 15-20 minutes until golden brown. Stir together powdered sugar, milk (1 tablespoon at a time until mixture is pourable) and remaining almond extract. Drizzle over cinnamon buns and serve warm.
RECIPE CONTRIBUTED BY CREME DE LA CRUMB
