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| Almond Crescent Buns |
"Breakfast or brunch bun with the introduced crunch of toasted almonds."
Ingredients :
- 1/four cup margarine, softened
- half cup packed brown sugar
- 2 teaspoons all-purpose flour
- 2 tablespoons milk
- three/eight teaspoon almond extract
- 2 (8 ounce) cans refrigerated crescent rolls
- 2 tablespoons butter, melted
- 1/four cup chopped toasted almonds
- half cup confectioners' sugar
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 40M |
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- Preheat oven to 375 ranges F (195 degrees C).
- Combine softened butter or margarine, brown sugar, flour, 1 tablespoon milk, and 1/eight teaspoon almond extract. Mix nicely. Spoon aggregate into 12 ungreased muffin cups.
- Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine melted butter and 1/8 teaspoon almond extract; brush on dough. Sprinkle with nuts, and roll dough up jellyroll fashion. Cut each roll of dough into three slices. Place in muffin cups.
- Place muffin pan on a baking sheet. Bake for 15 to 20 mins, or until golden brown. When accomplished, invert rolls right away onto cooling rack.
- Combine confectioners' sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls.
Notes :
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