Almond Cinnamon Rolls

I made these on a whim with a can of crescent rolls that was left over from Thanksgiving (Thanks, Mindy!), and Brandon say they might be better than Dutch Letters, if he could actually say that without being beaten by my family! They are so easy, that I could make these anytime!

INGREDIENTS

1-7 oz box Odense Almond Paste
 8 T. butter, room temperature
 3 T. sugar
 3 T. cinnamon
 1 T. flour
 2 - 8 oz tubes refrigerated crescent rolls
1 c. powdered sugar
1 T. milk
1/4 t. almond extract
 Optional garnish: toasted almonds slivers

 

DIRECTIONS

1.  Preheat oven to 375°F. Lightly grease a cookie sheet.
2. Grate Almond Paste on large hole side of a box grater.
3. Add Almond Paste, butter, sugar, cinnamon and flour to a bowl or food processor. Mix until well blended.  I was impatient and ended up just putting it in the microwave and melting the butter just a little bit until it would mix together well.
4. Unroll crescent dough. Divide each package into 4 rectangles. Pinch center seams (of 2 triangles) together securing the rectangle shape. With a spatula, spread equal amounts of cinnamon almond filling over each rectangle.
5. Starting at the short end of each rectangle, roll dough into a roll and pinch seam closed. Cut each roll into 3 equal pieces and slightly flatten with fingers.
6. Place each piece, side by side, on baking sheet. Bake for 12 - 14 minutes or until golden brown in color. Cool on wire rack.
7. While rolls are cooling, whisk powdered sugar with milk and almond extract. Spread onto cooled rolls. For an extra pretty garnish sprinkle with toasted almonds while icing is still wet.