Serves: 12
Total Calories: 487
Yield: 12
Sprinkle 1/4 cup almonds in a sprayed bundt pan. Cut cream cheese into 24 equal cubes. In a small bowl mix sugar, cinnamon and nutmeg. Roll cream cheese cubes in sugar mixture and coat completely. Wrap a flattened roll around each cube and completely enclose. Dip each roll in sugar mixture until coated. Place 12 rolls in bundt pan and sprinkle with half of the remaining almonds. Stir together butter and brown sugar in a small, microwave-safe bowl. Microwave 30 seconds. Stir well and pour half over the 12 rolls. Place remaining 12 rolls in the bundt pan and sprinkle with remaining nuts and any remaining sugar, cinnamon, nutmeg mixture. Top with remaining butter, brown sugar mixture. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 45 minutes. Cover with foil last 15 minutes of baking. Invert immediately onto serving platter (it is natural for the bundt to settle). Mix glaze ingredients together and drizzle over bundt while still warm.
This Almond Cream Cheese Bundt recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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