Almond Nutmeg Sticky Rolls

Name: Almond Nutmeg Sticky Rolls
Yield: 14
Cuisine: Fusion
Ingredients: almonds; sugar; butter; corn syrup, light; lemon zest; lemon juice; sugar; nutmeg; crescent roll dough; powdered sugar; almond extract; milk

Submitted by jbcooks

Ingredients

Topping

CUP ALMONDS
sliced

⅓

CUP SUGAR

TABLESPOONS BUTTER

TABLESPOONS LIGHT CORN SYRUP

TEASPOON LEMON ZEST
grated

TABLESPOON LEMON JUICE

Rolls

⅓

CUP SUGAR

TEASPOON NUTMEG

OUNCES CRESCENT ROLL DOUGH *

Glaze

⅓

CUP POWDERED SUGAR

TEASPOON ALMOND EXTRACT *

TEASPOONS MILK
up to 2 teaspoons

Directions

Heat oven to 350℉ (180℃). Grease 9 or 8” round cake pan.

Sprinkle almonds in pan. In small saucepan, combine remaining topping ingredients; bring to a boil. Reduce heat; simmer 4 minutes, stirring occasionally. Pour mixture over almonds.

In small bowl, combine ⅓ cup sugar and nutmeg; mix well. Separate dough into 2 long rectangles. Overlap long sides; firmly press perforations and edges to seal. Roll or press out to for 14 x 8” 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.