These gooey, golden sweet rolls come out looking very sophisticated.
Makes 16 buns
- 2 x 8 ounce cans refrigerated crescent rolls
- 1x 8-ounce package cream cheese
- ¼ cup melted butter or margarine
- ¼ cup firmly packed light brown sugar
- 3 tablespoons honey
- 1 teaspoon grated orange peel
- ½ teaspoon almond extract
- Two-thirds cup slivered almonds
- Preheat oven to 375F (190C).
- Unroll crecents and divide into scored triangles ; cut cream cheese block into 16 cubes.
- Place 1 cube at base of each triangle and roll up to enclose cheese ; bring ends of crescent together, forming balls.
- Spray 16 muffin cups with nonstick coating.
- Combine remaining ingredients and spoon into bottoms of muffin cups ; place ball of dough in each cup.
- Bake 15 to 20 minutes, until golden brown and bubbly ; let cool 1 minute, then immediately invert onto foil.
BON APPÉTIT
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