Breakfast or brunch bun with the added crunch of toasted almonds.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (195 degrees C).

    Advertisement
  • 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.

Nutrition Facts

272 calories; 15.3 g total fat; 5 mg cholesterol; 362 mg sodium. 29.7 g carbohydrates; 3.5 g protein; Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
These were wonderful tasting rolls. They need to be baked in a deep muffin pan as they spill over. Make sure to place a cookie sheet under pan while baking. I used sliced toasted almonds instead of chopped - they were very good. Read More
(30)

Most helpful critical review

Rating: 3 stars
03/09/2015
Would be so much better with almond paste! Read More
(3)
44 Ratings
  • 5 star values: 31
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2004
These were wonderful tasting rolls. They need to be baked in a deep muffin pan as they spill over. Make sure to place a cookie sheet under pan while baking. I used sliced toasted almonds instead of chopped - they were very good. Read More
(30)
Rating: 5 stars
01/25/2004
These were wonderful tasting rolls. They need to be baked in a deep muffin pan as they spill over. Make sure to place a cookie sheet under pan while baking. I used sliced toasted almonds instead of chopped - they were very good. Read More
(30)
Rating: 5 stars
03/18/2005
These almond rolls are fantastic! I took them to a neighborhood coffee and they were a huge hit. I didn't use the butter nuts and almond extract as a filling instead I spread Solo brand almond filling on each rectangle and then rolled them up. Also I sliced each rectangle into 6 rolls. (for a total of 24 rolls made) I would think slicing them into only 3 per roll would make them too big for me. I prefer a smaller roll since they are quite rich. Watch the baking time. By making them smaller they took less time to bake. Make sure to turn the pans over RIGHT AWAY when taking them out of the oven. The brown sugar mixture hardens quickly if you don't and it will be difficult to get out them out of the pan. After they were baked I sprinkled the sliced toasted almond on top of the glaze. They looked really pretty and were so tasty! You will love them. Read More
(29)
Advertisement
Rating: 5 stars
01/25/2004
I love this recipe! The buns are flaky and taste like they are made from scratch. Every recipe I've tried from Eleanor Johnson has been first rate! Thanks Eleanor! Read More
(20)
Rating: 5 stars
01/25/2004
I took these rolls to a ladies' brunch with 12 women in attendance. I didn't take any leftovers home with me! Even the aerobics instructor indulged after she heard the comments everyone was making. This recipe is definitely a keeper! Yum! Read More
(20)
Rating: 5 stars
01/25/2004
These tasted absolutely delicious. Do agree with Karen in CA - put a cookie sheet under the pan while cooking also used sliced toasted almonds. Thanks! Read More
(16)
Advertisement
Rating: 4 stars
01/25/2004
Very good they taste like they should be harder to prepare. Make extras! Read More
(14)
Rating: 5 stars
04/14/2009
It must have been too early for me to do this properly but turned out great! Instead of placing the butter/brown sugar mixture into the muffin pan I spread over the crescent rectangles and rolled up as directed. I realized my mistake at that point but had to keep going so cooked them that way. They did not cook over and were really tasty. I mixed the powdered sugar/butter mix and brushed over the cooked tops. Would have thought I'd done it right they were so good. I used vanilla extract instead of almond added cinnamon to the brown sugar mix and did not put nuts in as the kids won't eat cooked nuts. Thanks for sharing this easy and delicious special breakfast. Read More
(13)
Rating: 5 stars
06/07/2005
This was a really easy recipe. They leave a bit to be desired when they first come out of the oven. I actually melted a little more butter with brown sugar and brushed it on the tops then sprinkled almonds on the top then drizzled with confectioners' glaze. Everyone in the house loved them and wanted to eat them all right then. Read More
(7)
Rating: 5 stars
06/08/2009
I have made these dozens of times for family friends bruches showers...you name it! They have always been a HUGE hit. I still follow the recipe exactly (which is rare for me!) They are wonderful warm and fresh. However I often make them the night before for a brunch (if I have lots of other things to prepare) and keep them in the fridge. They are just as amazing served chilled. Rave reviews all around! Read More
(7)
Rating: 3 stars
03/09/2015
Would be so much better with almond paste! Read More
(3)