Almond Crescent Buns recipe

12 servings

1/4 cup margarine, softened

1/2 cup packed brown sugar

2 teaspoons all-purpose flour

2 tablespoons milk

3/8 teaspoon almond extract

2 (8 ounce) cans refrigerated crescent rolls

2 tablespoons butter, melted

1/4 cup chopped toasted almonds

1/2 cup confectioners' sugar

Preheat oven to 375 degrees F (195 degrees C).

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.