Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Almond Nutmeg Sticky Rolls Recipe
| Servings: 14 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 14 servings | |
| Calories 62 | |
| Calories from Fat 20 | 32% |
| Total Fat 2.36g | 3% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 14mg | 1% |
| Potassium 13mg | 0% |
| Total Carbs 10.51g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 8.54g | 6% |
| Protein 0.34g | 1% |
Ingredients Convert Measures
- 1/2 c. Sliced almonds
- 1/3 c. Sugar
- 2 Tbsp. Butter
- 2 Tbsp. Light corn syrup
- 1 tsp Grated lemon peel
- 1 Tbsp. Lemon juice
- 1/3 c. Sugar
- 1/2 tsp Nutmeg
- 8 ounce Can Pillsbury refrigerated Crescent Dinner Rolls
- 1/3 c. Powdered sugar
- 1/4 tsp Almond extract
- 1 tsp Up to ...
- 2 tsp Lowfat milk
Directions
- Heat oven to 350 degrees. Grease 9 or possibly 8" round cake pan. Sprinkle almonds in pan. In small saucepan, combine remaining topping ingredients; bring to a boil. Reduce heat; simmer 4 min, stirring occasionally. Pour mix over almonds. In small bowl, combine 1/3 c sugar and nutmeg; mix well.
- Separate dough into 2 long rectangles. Overlap long sides; firmly press perforations and edges to seal. Roll or possibly press out to for 14 x 8" rectangle.
- Sprinkle sugar mix proportionately over dough. Starting at longer side, roll up.
- Firmly healthy pinch edge and ends to seal. Cut into 1" slices; place, cut side down, over topping. Bake for 20 to 25 min or possibly till golden. Invert onto serving plate. In small bowl, combine powdered sugar, almond extract and sufficient lowfat milk for desired drizzling consistency; blend till smooth.
- Drizzle over rolls. Serve hot.
