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My review
Almond Crescent Buns
JJOHN32
"Breakfast or brunch bun with the added crunch of toasted almonds."
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Ingredients
40 m servings 272 calsOriginal recipe yields 12 servings (12 buns)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 272 calories; 15.3 g fat; 29.7 g carbohydrates; 3.5 g protein; 5 mg cholesterol; 362 mg sodium. Full nutrition
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Reviews
Read all reviews 2940 Ratings
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Most helpful positive review
11/14/2000
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 instea...
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11/14/2000
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 instea...
3/18/2005
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 alm...
7/3/2002
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 mak...
1/16/2002
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!
6/27/2002
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!
12/11/2002
Very good, they taste like they should be harder to prepare. Make extras!
1/17/2009
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 ro...
6/6/2009
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 wond...
6/7/2005
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 sprink...