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Almond Crescent Buns

Breakfast or brunch bun with the added crunch of toasted almonds.
Prep20 Mins
Cook20 Mins
Ready40 Mins


  • 1/4 cup margarine, softened
  • 1/2 cup packed brown sugar
  • 2 teaspoons all-purpose flour
  • 2 tablespoons milk
  • 3/8 teaspoon almond extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 2 tablespoons butter, melted
  • 1/4 cup chopped toasted almonds
  • 1/2 cup confectioners' sugar


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