Almond Crescent Buns Recipes

Steps:

• Unroll and separate crescents.
• Spread 1 tbls almond filling on each unrolled crescent.
• Roll up and bake according to package directions.
• Dust with powdered sugar, if desired.
• These are best served warm.

Steps:

• Preheat oven, with rack in center, to temp on crecent roll package.
• Grate the almond paste on the large hole side of the grater.
• With electric mixer, blend together the grated almond paste, sugar and butter until combined.
• Beat on high until creamed, for at least 2 minutes.
• Add egg and beat on high until a smooth paste, about 1 minute.
• Mix in flour until just incorporated.
• Unroll dough and separate into triangles.
• Spread with filling and almond slivers, if using.
• Roll dough towards point of triangle and curve into crescent shape.
• Bake according to time on package.
• Refrigerate any remaining filling for up to 4 days.
• *Filling can be frozen for up to 1 month. Thaw overnight in the refrigerator before using.*.

Steps:

• Heat oven to 375 degrees F.
• Combine brown sugar, flour, softened butter, milk, and 1/8 tsp almond extract, and blend well.
• Spoon this mixture into 12 ungreased muffin cups.
• Unroll crescent dough into 4 rectangles.
• Combine melted butter and 1/8 tsp almond extract.
• Brush onto dough and sprinkle with almonds.
• Starting at the short side, roll each rectangle up like a jelly roll.
• Cut each roll into 3 pieces and place them cut side down in muffin cups.
• Bake for 15 to 20 minutes until golden brown.
• Immediately invert onto serving platter.
• Combine glaze ingredients while rolls are baking, and drizzle over warm sticky buns.