Almond Crumble Twist Recipe

Ingredients

• 1/2 cup butter, softened
• 1/2 cup firmly packed brown sugar
• 1/2 cup all-purpose flour
• 2 teaspoons almond extract
• 1 teaspoon ground cinnamon
• 1-1/2 cups chopped slivered almonds, walnuts or pecans
• 12 Rhodes™ White Dinner Rolls or 8 Rhodes Texas™ Rolls, thawed to room temperature
• BROWNED BUTTER ICING:
• 2 tablespoons butter
• 1 cup confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon almond extract

Directions

• In a small bowl, mix butter and brown sugar until fluffy. Beat in flour, almond extract and cinnamon until smooth. Stir in almonds. Cover and chill 30 min.
• Spray work surface with nonstick cooking spray. Combine rolls to form a ball and roll into a 15-in. x 10-in. rectangle. Cover with plastic wrap and let rest while almond mixture is chilling.
• Remove plastic wrap and sprinkle filling evenly over the dough to within 1 in. of all edges. Roll up tightly, jelly roll style, starting with a long side. With a sharp serrated knife, cut roll in half lengthwise. Turn each half so that cut side is facing up. Carefully twist halves together so cut sides can be seen. Pinch ends together. Place on a large, greased baking sheet. Cover with greased plastic wrap. Let rise 30-45 minutes.
• Remove wrap and bake at 350° for 20-25 minutes or until golden brown. Cover with foil the last 5 minutes, if necessary, to prevent over-browning. Cool slightly on a wire rack.
• Meanwhile, lightly brown butter in a small heavy skillet over medium heat. Do not burn. Remove from heat and blend in confectioners' sugar, milk and almond extract until mixture is smooth. Drizzle over warm loaf. Yield: 1 loaf.

Almond Crumble Twist published in Taste of Home Cooking School Collection Fall 2007, p19