TOPPING
1/2 cup sliced almonds
1/3 cup sugar
2 tbsp butter
2 tbsp light corn syrup
1 tsp grated lemon peel
1 tbsp lemon juice
ROLLS
1/3 cup sugar
1/2 tsp nutmeg
8 oz can pillsbury refrigerated crescent, dinner rolls
GLAZE
1/3 cup powdered sugar
1/4 tsp almond extract
1 tsp up to ...
2 tsp milk
A Recipe for
Almond Nutmeg Sticky Rolls
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"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
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"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This Recipe for Almond Nutmeg Sticky Rolls is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Almond Nutmeg Sticky Rolls from the recipe cookbook of Recipes-to-go (Bread)
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Heat oven to 350 degrees. 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 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 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" 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.
Serves: 14
Almond Nutmeg Sticky Rolls Recipe brought to you by Recipes To-Go