Super easy, flaky almond cinnamon buns with almond glaze – ready in under an hour!
2 8-ounce cans refrigerated crescent rolls
2 tablespoons butter, melted
1/8 teaspoon almond extract
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1/4 cup sliced almonds (such as Diamond of California)
1 cup powdered sugar
milk, as needed
1/4 teaspoon almond extract
Preheat oven to 375 degrees and grease a deep round baking dish.
Remove crescent dough from the packaging. Lay on a clean flat surface, each section side by side to form a large rectangle. Pinch seams together to form one large section of dough.
Stir together melted butter and 1/4 teaspoon almond extract. Brush over dough.
Stir together brown sugar, granulated sugar, and cinnamon. Sprinkle mixture over melted butter. Sprinkle with almond slices.
Tightly roll one long side of the dough toward the opposite long side to form a long log. Pinch the seams along the log to seal it off (just along the length of the log, not the ends). Use a sharp knife to cut into 9 equal sized sections. Place each section swirly-side-down in your prepared baking dish side by side in a single layer.
Bake for 15-20 minutes until golden brown. Stir together powdered sugar, milk (1 tablespoon at a time until mixture is pourable) and remaining almond extract. Drizzle over cinnamon buns and serve warm.