Almond Cinnamon Crunch

(C) Rhodes (I think -- I got this recipe from my cousin-in-law)


12 Rhodes rolls, thawed
1/2 c. butter, softened
1/2 c. brown sugar
1/2 c. flour
2 tsp. almond flavoring
1 tsp. cinnamon
1 1/2 c. chopped slivered almonds

Icing
2 tbsp. butter
1 c. powdered sugar
2 tbsp. milk
1/4 tsp. almond flavoring

Let rolls thaw and rise according to package directions (approximately 2-4 hours). Cream 1/2 c. butter and brown sugar. Add flour, 2 tsp. almond flavoring, and cinnamon. Stir in slivered almonds. Put mixture in refrigerator for 30 minutes. Push dough into a ball and roll out to a rectangle. Crumble mixture on top of rolled out dough. Roll up dough and mixture like a jelly roll, rolling lengthwise. Cut roll in half lengthwise. Turn halves face up so layers can be seen. Pinch the tops of the layers a bit, then twist the two halves like a braid. Let rise 30-45 minutes on baking pan. Bake at 350 degrees for 20 to 25 minutes.

To make icing, brown butter before adding other ingredients (butter can be simply melted, but the icing will taste different if you actually brown the butter). Drizzle over baked bread.