Posted by: Schmitty 06-16-99 2:29 AM
Almond Cinnamon Sticky Rolls
Topping:
1/2 cup sliced almonds
1/3 cup sugar
2 tablespoons margarine or butter
2 tablespoons light corn syrup
1 teaspoon grated lemon peel
1 tablespoon lemon juice
Rolls:
1/3 cup sugar
1/2 teaspoon cinnamon
1 (8 ounce) can refrigerated crescent dinner rolls
Glaze:
1/3 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 teaspoons milk
Preheat oven to 350 degrees.
Grease 8 or 9 inch round cake pan. Sprinkle almonds in pan.
In small saucepan, combine remaining topping ingredients; bring to boil.
Reduce heat; simmer 4 minutes, stirring occasionally. Pour mixture
over almonds.
In small bowl, combine 1/3 cup sugar and cinnamon, mix well.
Separate dough into 2 long rectangles. Overlap long sides; firmly press
perforations and edges to seal.
Roll or press out to form 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.
In small bowl combine powdered sugar, almond extract and enough milk
for desired drizzling consistency; blend until smooth. Drizzle over
rolls.
Serve warm.