A yummy breakfast bread that can be made in the morning, or you can do all but the baking the night before.
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup flour
2 t almond extract
1 t ground cinnamon
1 1/2 cups chopped slivered almonds
12 Rhodes White Dinner Rolls OR 8 Texas Rolls, thawed to room temp
2 T butter
1 cup pwd sugar
2 T milk
1/4 t almond extract
In a small bowl, mix butter and brown sugar until fluffy. Beat in flour, almond extract and cinnamon until smooth. Stir in almonds. Cover and chill 30 minutes.
Spray a work surface with nonstick cooking spray. Combine rolls to form a ball and roll into a 15″ X 10″ rectangle. Cover with plastic wrap and let rest while almond mix is chilling.
Remove plastic wrap and sprinkle filling evenly over the dough to within 1 ” of all edges. Roll up tightly, jelly roll style, starting with a long side. With a sharp serrated knife, cut roll in half lengthwise (like you’re cutting open a hot dog bun). Turn each half so the cut side is facing up. Carefully twist halves so cut side stays up. Pinch ends together. Place on large, greased baking sheet, and cover with plastic wrap. Let rise 30-45minutes.
If making the night before: place in fridge after rise.
Remove plastic wrap and bake at 350 for 20-25 minutes or until golden brown. Cool slightly on wire rack.
Meanwhile, lightly brown butter in small saucepan. Remove from heat and blend in sugar, milk and almond extract. Drizzle over warm loaf.