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Ingredients:

12 or 8 Rhodes Texas Rolls, thawed and risen
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup flour
2 tablespoons almond extract
1 teaspoon cinnamon
1 1/2 cups chopped slivered almonds (walnuts or pecans may be substituted)

BROWN BUTTER ICING:
2 tablespoons butter
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract


In a bowl, mix butter and brown sugar until fluffy. Beat in flour, almond flavoring and cinnamon until smooth. Stir in almonds. Cover and chill at least 30 minutes. Spray counter lightly with non-stick cooking spray. Combine rolls to form a ball and roll into a 15 x 10-inch rectangle. Cover with plastic wrap and let rest while almond mixture is chilling. Remove wrap and crumble filling evenly over the dough to within 1-inch 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 the cut side is facing up. Carefully twist halves together so cut sides can be seen. Pinch ends together. Place on a large, sprayed baking sheet. Cover with sprayed plastic wrap. Let rise 30-45 minutes. Remove wrap and bake at 350°F 20-25 minutes. Cover with foil the last 5 minutes, if necessary, to prevent over browning. While warm, drizzle with Browned Butter Icing.


BROWN BUTTER ICING:
Lightly brown butter in a small, heavy skillet over medium heat. Do not burn. Remove from heat and blend in powdered sugar, milk and almond flavoring until mixture is smooth.

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