Almond Crescent Buns

Almond Crescent Buns

28
JJOHN32 18

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

40 m servings 272 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

28
  1. 39 Ratings

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Most helpful positive review

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 instea...

Most helpful critical review

Would be so much better with almond paste!

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 instea...

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 alm...

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 mak...

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!

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!

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

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 ro...

I have made these dozens of times for family, friends, bruches, showers...you name it! They have always been a HUGE hit. I still follow the recipe exactly (which is rare for me!) They are wond...

This was a really easy recipe. They leave a bit to be desired when they first come out of the oven. I actually melted a little more butter with brown sugar and brushed it on the tops then sprink...