Almond Filled Sweet Rolls

By JDARK

Ingredients

• Dough:
• 2/3 cup milk
• 2 tablespoons butter or margarine
• 1 package active dry yeast
• 1/2 teaspoon plus 2 tablespoons sugar
• 2 cups flour
• 1/2 teaspoon salt
• 1 large egg, slightly beaten
• Filling:
• 1/4 cup honey
• 2 tablespoons butter or margarine
• 1/2 teaspoon almond extract
• 1/2 cup brown sugar
• Glaze:
• 2 cups confectioners' sugar
• 2 tablespoons milk

Details

Servings 12
Preparation time 30mins
Cooking time 65mins

Preparation

Step 1

1. Coat 12 regular-size muffing cups with nonstick cooking spray. Have cookie sheet ready.

Dough:
2. Heat milk and butter in small saucepan over medium-l,ow heat until warm.
3. Stir in yeast and 1/2 teaspoon sugar; let stand 5 minutes for yeast to dissolve.
4. Mix flour, remaining 2 tablespoons sugar, and salt in a large bowl until blended.
5. Mix mixer on medium-low speed, gradually beat in yeast mixture and egg, increasing speed as batter thickens.
6. Turn dough out on a lightly floured surface.
7. Knead about 5 minutes or until dough is smooth, sprinkling work surface with more flour if necessary.
8. Coat a large bowl with nonstick spray.
9. Add dough and spray top.
10. Cover bowl loosely with plastic wrap an let dough rise in a warm place for 45 minutes or until double in size.

Filling:
11. Mix honey, melted butter and almond extract in a cup until blended.
12. In a small bowl, mix brown sugar.
13. Remove dough to lightly floured surface.
14. With floured rolling pin, roll out a 18" x 9" rectangle.
15. Brush evenly with honey mixture, then sprinkle with sugar.
16. With rolling pin, press sugar into dough.
17. Roll up tightly like a jelly roll. Pinch seem and seal.
18. Cut crosswise into equal pieces.
19. Arrange cut slices in prepared muffin cups. Cover with plastic wrap and let rise in a warm place for 45 minutes, or until doubled in size.
20. Heat oven to 350 degrees F.
21. Place muffin pan on cookie sheet.
22. Bake rolls 30 to 35 minutes, until golden brown.
23. Immediately invert muffing tin on cookie sheet. Slowly lift pan, letting excess filling drip onto rolls.
24. Let cool 5 minutes.

Glaze:
25. mix glaze ingredients until smooth.
26. Turn rolls over and drizzle with glaze.
27. Serve warm.