Title: Almond nutmeg sticky rolls
 Categories: Breads
      Yield: 14 Servings
 
--------------------------TOPPING-------------------------------
    1/2 c  Sliced almonds
    1/3 c  Sugar
      2 tb Butter
      2 tb Light corn syrup
      1 ts Grated lemon peel
      1 tb Lemon juice

---------------------------ROLLS--------------------------------
    1/3 c  Sugar
    1/2 ts Nutmeg
      8 oz Can Pillsbury
           -refrigerated Crescent
           -Dinner Rolls

---------------------------GLAZE--------------------------------
    1/3 c  Powdered sugar
    1/4 ts Almond extract
      1 ts Up to ...
      2 ts Milk
 
  Heat oven to 350 degrees.  Grease 9 or 8" round cake pan. Sprinkle
  almonds in pan.  In small saucepan, combine remaining topping
  ingredients; bring to a boil. Reduce heat; simmer 4 minutes, stirring
  occasionally. Pour mixture over almonds.  In small bowl, combine 1/3
  c sugar and nutmeg; mix well. Separate dough into 2 long rectangles.
  Overlap long sides; firmly press perforations and edges to seal. Roll
  or press out to for 14 x 8" rectangle. Sprinkle sugar mixture evenly
  over dough. Starting at longer side, roll up. Firmly pinch edge and
  ends to seal. Cut into 1" slices; place, cut side down, over topping.
  Bake for 20 to 25 minutes or until golden brown. Invert onto serving
  plate. In small bowl, combine powdered sugar, almond extract and
  enough milk for desired drizzling consistency; blend until smooth.
  Drizzle over rolls.  Serve warm.