Almond Crescent Buns Recipe -
Almond Crescent Buns Recipe
  • READY IN 40 mins

Almond Crescent Buns

Recipe by  

"Breakfast or brunch bun with the added crunch of toasted almonds."

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Ingredients Edit and Save

Original recipe makes 12 buns Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 375 degrees F (195 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Combine confectioners' sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Mar 09, 2015

Would be so much better with almond paste!


39 Ratings

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.

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!

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!

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!

Jan 25, 2004

Very good, they taste like they should be harder to prepare. Make extras!

Apr 14, 2009

It must have been too early for me to do this properly, but turned out great! Instead of placing the butter/brown sugar mixture into the muffin pan, I spread over the crescent rectangles and rolled up as directed. I realized my mistake at that point, but had to keep going, so cooked them that way. They did not cook over and were really tasty. I mixed the powdered sugar/butter mix and brushed over the cooked tops. Would have thought I'd done it right, they were so good. I used vanilla extract instead of almond, added cinnamon to the brown sugar mix and did not put nuts in, as the kids won't eat cooked nuts. Thanks for sharing this easy and delicious special breakfast.


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  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 362 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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