1/4 cup butter or margarine, softened
1/2 cup packed brown sugar
2 teaspoons bread flour
2 tablespoons milk
3/8 teaspoon almond extract
2 (8 ounce) cans cresent dinner rolls
2 tablespoons butter or margarine, melted
1/4 cup toasted chopped almonds
1/2 cup confectioners sugar
Preheat oven to 375F (195C). Combine softened butter or margarine, brown sugar, flour, 1 tablespoon milk, and 1/8 teaspoon almond extract. Mix well. Spoon mixture 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 3 slices. Place in muffin cups.
Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden brown. When done, invert rolls immediately onto cooling rack.
Combine confectioners’ sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls.
Makes 12 buns.