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Almond Crescent Buns
SUBMITTED BY:
JJOHN32
PHOTO BY:
ABAKERGIRL
"Breakfast or brunch bun with the added crunch of toasted almonds."
RECIPE RATING:
Read Reviews
(19)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
Original recipe yield 12 buns
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/4 cup margarine, softened
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 tablespoons milk
3/8 teaspoon almond extract
2 (8 ounce) cans refrigerated crescent rolls
2 tablespoons butter, melted
1/4 cup chopped toasted almonds
1/2 cup confectioners' sugar
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DIRECTIONS
Preheat oven to 375 degrees F (195 degrees C).
Combine softened butter or margarine, brown sugar, flour, 1 tablespoon milk, and 1/8 teaspoon almond extract. Mix well. Spoon mixture into 12 ungreased muffin cups.
Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine melted butter and 1/8 teaspoon almond extract; brush on dough. Sprinkle with nuts, and roll dough up jellyroll fashion. Cut each roll of dough into 3 slices. Place in muffin cups.
Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden brown. When done, invert rolls immediately onto cooling rack.
Combine confectioners' sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls.
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REVIEWS
Reviewed on Jan. 25, 2004 by KAREN IN CA
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KAREN IN CA
Jan. 25, 2004
These were wonderful tasting rolls. They need to be baked in a deep muffin pan as they spill over. Make sure to place a cookie sheet under pan while baking. I used sliced toasted almonds instead of chopped - they were very good.
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21 users found this review helpful
These were wonderful tasting rolls. They need to be baked in a deep muffin pan as they spill...
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Reviewed on Jan. 25, 2004 by marionfive
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marionfive
Jan. 25, 2004
I love this recipe! The buns are flaky and taste like they are made from scratch. Every recipe I've tried from Eleanor Johnson has been first rate! Thanks Eleanor!
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15 users found this review helpful
I love this recipe! The buns are flaky and taste like they are made from scratch. Every recipe...
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Reviewed on Jan. 25, 2004 by
Texasglori
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Texasglori
Jan. 25, 2004
I took these rolls to a ladies' brunch with 12 women in attendance. I didn't take any leftovers home with me! Even the aerobics instructor indulged after she heard the comments everyone was making. This recipe is definitely a keeper! Yum!
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15 users found this review helpful
I took these rolls to a ladies' brunch with 12 women in attendance. I didn't take any...
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Reviewed on Jan. 25, 2004 by CHRISTINAD19
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CHRISTINAD19
Jan. 25, 2004
These tasted absolutely delicious. Do agree with Karen in CA - put a cookie sheet under the pan while cooking, also used sliced toasted almonds. Thanks!
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13 users found this review helpful
These tasted absolutely delicious. Do agree with Karen in CA - put a cookie sheet under the...
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Reviewed on Jan. 25, 2004 by
MARIANNEH
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MARIANNEH
Jan. 25, 2004
Very good, they taste like they should be harder to prepare. Make extras!
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9 users found this review helpful
Very good, they taste like they should be harder to prepare. Make extras!
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Reviewed on Mar. 18, 2005 by
KDBONN
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KDBONN
Mar. 18, 2005
These almond rolls are fantastic! I took them to a neighborhood coffee, and they were a huge hit. I didn't use the butter, nuts and almond extract as a filling, instead I spread Solo brand almond filling on each rectangle, and then rolled them up. Also, I sliced each rectangle into 6 rolls. (for a total of 24 rolls made) I would think slicing them into only 3 per roll would make them too big for me. I prefer a smaller roll since they are quite rich. Watch the baking time. By making them smaller, they took less time to bake. Make sure to turn the pans over RIGHT AWAY when taking them out of the oven. The brown sugar mixture hardens quickly if you don't and it will be difficult to get out them out of the pan. After they were baked, I sprinkled the sliced toasted almond on top of the glaze. They looked really pretty, and were so tasty! You will love them.
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6 users found this review helpful
These almond rolls are fantastic! I took them to a neighborhood coffee, and they were a huge...
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Reviewed on Jan. 25, 2004 by WILDCAT40
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WILDCAT40
Jan. 25, 2004
Excellent - even the day after. I made these up ahead of time and wrapped them tightly in plastic wrap. I then sliced them and baked them in the morning. Everyone loved!! Thanks for an easy, tasty recipe!
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5 users found this review helpful
Excellent - even the day after. I made these up ahead of time and wrapped them tightly in...
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Reviewed on Jan. 25, 2004 by OLAFKITTY
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OLAFKITTY
Jan. 25, 2004
These turned out great! I did not have any almond extract or almonds on hand so I used lemon extract and pecans. I would definately make these again. The whole family loved them.
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4 users found this review helpful
These turned out great! I did not have any almond extract or almonds on hand so I used lemon...
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Reviewed on Jan. 25, 2004 by
schmerna
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schmerna
Jan. 25, 2004
I used this filling inside individual crescent rolls. Very good.
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4 users found this review helpful
I used this filling inside individual crescent rolls. Very good.
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Reviewed on May 12, 2006 by Shellie
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Shellie
May 12, 2006
THIS IS SUCH A WONDERFUL, QUICK AND EASY RECIPE!!! Great "no fail" recipe for children! I substituted uncooked apples (just one regular ole' deliscious for six buns) with a dash of cinnamon and nutmeg for the nuts on some buns and on the other buns I inserted milk chocolate chips. All three types are perfect! DEFINATELY USE A DRIP PAN! Great to take to brunches or for gifting!
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2 users found this review helpful
THIS IS SUCH A WONDERFUL, QUICK AND EASY RECIPE!!! Great "no fail" recipe for children! I...
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