Easy Almond Sticky Buns

"These disappear as fast as I can make them! :o)"
photo by CulinaryExplorer photo by CulinaryExplorer
photo by CulinaryExplorer
photo by CulinaryExplorer photo by CulinaryExplorer
Ready In:
12 sticky buns


  • 12 cup brown sugar
  • 2 teaspoons flour
  • 2 tablespoons butter, softened
  • 1 tablespoon milk
  • 18 teaspoon almond extract
  • 2 (8 ounce) packages crescent roll dough
  • 1 tablespoon butter, melted
  • 18 teaspoon almond extract
  • 14 cup almonds, chopped
  • glaze

  • 12 cup powdered sugar
  • 2 -3 teaspoons milk
  • 18 teaspoon almond extract


  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. jcalla
    Delicious and oh so easy!! This recipe was very easy to follow. I did have a can of almond paste which I used as part of the filling, which made the buns very rich. Within 10 mins of being out of the oven, my 3 sons and DH had them eaten. Thanks
  2. CulinaryExplorer
    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.
  3. debbie s.
    This recipe has been our Christmas morning tradition for 33 years. My two children look forward to eating these every year. I make them the night before and then bake them in the morning. This year my daughter and I are going to make them together virtually. You can't go wrong!!!!
  4. godbreathed01
    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! :)


<p>When I joined Recipezaar in 2002, there were only 10,000 recipes, but I thought that was a LOT!!&nbsp; I quickly became addicted to this site and the friendly people I found here.&nbsp; Troy and Gay were the original owners of the site, and I miss them and their interaction with the members.</p> 8740471"
View Full Profile

Find More Recipes