Easy Almond Sticky Buns
photo by CulinaryExplorer
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
12 sticky buns
ingredients
- 118.29 ml brown sugar
- 9.85 ml flour
- 29.58 ml butter, softened
- 14.79 ml milk
- 0.61 ml almond extract
- 2 (453.59 g) package crescent roll dough
- 14.79 ml butter, melted
- 0.61 ml almond extract
- 59.14 ml almonds, chopped
-
glaze
- 118.29 ml powdered sugar
- 9.85-14.78 ml milk
- 0.61 ml almond extract
directions
- 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.
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Reviews
-
Delicious and so easy! I think I cut them the wrong direction though so I ended up having to press them down a little into the pan and it made the brown sugar mixture creep too far up the sides and so they were really hard to get out. I had to dig them out and most of the crusty brown sugar stayed in. But it didn't stop these from being enjoyed by all! I used dairy free margarine and almond milk for allergry purposes and they worked well in this. My Dh, son, and I had them all gone in about 10 minutes as well.... and I feel sick now lol. We wanted to enjoy them while still warm though, and we had them as breakfast. I will definitely be making these little gems again! Oh and mine were done in about 13 minutes, so keep an eye on them.
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This is very good. I use 5 minute a day artisan bread recipe, though, so I don't have to use commercial dough with all of its' additives, etc. I make a couple of pounds a week as per the recipe for basic bread, then make a variety of breads from it during the week as I want for wahtever I am cooking that week. It sook some setting upa and getting into a routine, but now it is pretty usual, and I get nice quality variety breads for not very much money--certainly a whole weeks worth for less than the cost of two tubes of refrigerator rolls. Give it a try. Lots of fun too! :)
RECIPE SUBMITTED BY
Terri F.
Rockford, 0
<p>When I joined Recipezaar in 2002, there were only 10,000 recipes, but I thought that was a LOT!! I quickly became addicted to this site and the friendly people I found here. Troy and Gay were the original owners of the site, and I miss them and their interaction with the members.</p>
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