Almond Nutmeg Sticky Rolls
Submitted by jbcooks
Quick sticky rolls made with crescent dough, nutmeg-sugar filling, and almond-lemon topping. Ready in 25 minutes with sweet almond glaze drizzled over warm rolls.
YIELD
14 servingsPREP
20 minCOOK
20 minREADY
40 minCrescent roll dough gets rolled with nutmeg and sugar, then sliced over a bubbling almond-lemon syrup base.
As the rolls bake, the topping caramelizes underneath while the dough puffs and browns on top.
Flipping the pan reveals sticky, nutmeg-spiced spirals coated in sweet almond glaze with lemon brightness cutting through the richness.
Pro Tips
- Press the crescent dough seams firmly to prevent separation during rolling
- Let the syrup simmer for the full 4 minutes to properly thicken
- Invert the pan immediately after baking while topping is still liquid
- Drizzle with almond glaze while rolls are warm so it sets into a glossy coating
Ingredients
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.
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