Almond Nutmeg Sticky Rolls

• 1/2 cup almonds sliced
• 13 cup sugar
• 2 tablespoons butter
• 2 tablespoons corn syrup, light
• 1 teaspoon lemon zest grated
• 1 tablespoon lemon juice
• 13 cup sugar
• 1/2 teaspoon nutmeg
• 8 ounces crescent roll dough
• 13 cup powdered sugar
• 1/4 teaspoon almond extract
• 1 teaspoons milk up to 2 teaspoons

1. Heat oven to 350F (180C).
2. Grease 9 or 8" round cake pan.
3. Sprinkle almonds in pan.
4. In small saucepan, combine remaining topping ingredients; bring to a boil.
5. Reduce heat; simmer 4 minutes, stirring occasionally.
6. Pour mixture over almonds.
7. In small bowl, combine 13 cup sugar and nutmeg; mix well.
8. Separate dough into 2 long rectangles.
9. Overlap long sides; firmly press perforations and edges to seal.
10. Roll or press out to for 14 x 8" rectangle.
11. Sprinkle sugar mixture evenly over dough.
12. Starting at longer side, roll up.
13. Firmly pinch edge and ends to seal.
14. Cut into 1 inch slices; place, cut side down, over topping.
15. Bake for 20 to 25 minutes or until golden brown.
16. Invert onto serving plate.
17. In small bowl, combine powdered sugar, almond extract and enough milk for desired drizzling consistency; blend until smooth.
18. Drizzle over rolls.
19. Serve warm.

almonds, sugar, butter, corn syrup, lemon zest, lemon juice, sugar, nutmeg, crescent roll, powdered sugar, almond extract, milk

Taken from recipeland.com/recipe/v/almond-nutmeg-sticky-rolls-2978 (may not work)