Almond Nutmeg Sticky Rolls
Whole Grain Recipe
Delicious sticky rolls topped with an almond topping and zesty lemon and a glaze of almond extract mixed with milk and powdered sugar.
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
1/3 cup sugar
1/2 teaspoon nutmeg
8 ounce can crescent rolls
Heat oven to 350 degrees. Grease 9 or 8-inch round cake pan. Sprinkle almonds in pan.
In small saucepan, combine remaining topping ingredients; bring to a boil. Reduce heat; simmer 4 minutes, stirring occasionally. Pour mixture over almonds.
In small bowl, combine 1/3 cup sugar and nutmeg; mix well.
Separate dough into 2 long rectangles. Overlap long sides; firmly press perforations and edges to seal. Roll or press out to for 14 x 8-inch rectangle. Sprinkle sugar mixture evenly over dough. Starting at longer side, roll up. Firmly pinch edge and ends to seal. Cut into 1-inch slices; place, cut side down, over topping.
Bake for 20 to 25 minutes or until golden brown. Invert onto serving plate.
1/3 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 teaspoons milk
In small bowl, combine powdered sugar, almond extract and enough milk for desired drizzling consistency; blend until smooth. Drizzle over rolls. Serve warm.
Recipe Yields: 14 Servings Almond Nutmeg Sticky Rolls.
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