 | | Directions | - Grease the bottom of the baking dish.
- Mix almonds, sugars, cinnamon, and cloves in a small mixing bowl.
- Roll out the thawed dough on a lightly floured surface into a 9 x 12 rectangle.
- Brush 1 tablespoon of melted butter over the dough.
- Sprinkle the nut mixture over the dough, leaving a half inch border around the edge.
- Starting at the long edge, roll the dough up in jelly roll fashion, forming a log.
- Pinch the seam to seal.
- Cut into 9 equal pieces.
- Arrange the rolls, cut side down, in the greased baking dish, spacing them out evenly.
- Cover the dish with plastic wrap.
- Allow the rolls to rise in a warm place until puffed, approximately 45 to 60 minutes.
- Bake in the center of the oven, uncovered, 25 minutes or until golden brown.
- Meanwhile, whisk the powdered sugar, cream cheese, and buttermilk in a medium bowl until smooth and creamy.
- When the rolls are baked, brush with 1 tablespoon melted butter; then drizzle the rolls with the cream cheese mixture.
- Serve warm.
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Container: 8 or 9 inch baking dish, small mixing bowl, medium mixing bowl
Servings: 9
|  | | Ingredients | | - | | ROLLS: |
| - | | 3 tablespoons butter - melted |
| - | | 1/2 cup almonds - chopped |
| - | | 1/4 cup brown sugar - packed |
| - | | 1/4 cup sugar, granulated |
| - | | 1 teaspoon cinnamon - ground |
| - | | 1/8 teaspoon ground cloves |
| - | | 1 pound frozen bread dough, white, thawed |
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| - | | ICING: |
| - | | 3/4 cup powdered sugar |
| - | | 4 tablespoons cream cheese |
| - | | 1 tablespoon buttermilk |
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