Almond-Poppy Seed Swirls
- 1 (1-pound) loaf frozen white bread dough
- 3 tablespoons light stick butter, softened
- 3 tablespoons light brown sugar
- 1 1/2 tablespoons poppy seeds
- 1/4 teaspoon almond extract
- Cooking spray
- 3/4 cup powdered sugar
- 4 teaspoons fat-free milk
- 3 tablespoons sliced almonds, toasted
- Thaw dough in refrigerator 12 hours.
- Place dough on a lightly floured surface; let rest 5 minutes. Pat or roll dough into a 15 x 8-inch rectangle (about 1/4 inch thick). Spread butter evenly over dough, leaving a 1/2-inch border. Combine brown sugar, poppy seeds, and almond extract; spread evenly over butter. Starting at a long edge, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll).
- Place a long piece of dental floss or string under dough 1 1/4 inches from end of roll. Cross ends of string over top of roll; slowly pull ends to cut through dough. Place slice, cut side up, on a baking sheet coated with cooking spray. Coat slice with cooking spray. Repeat procedure with remaining roll of dough, placing slices 2 inches apart on prepared pan. Cover and let rise in a warm place (85u0b0), free from drafts, 30 minutes or until doubled in size.
- Preheat oven to 375u0b0.
- Bake at 375u0b0 for 15 minutes or until lightly browned. Combine powdered sugar and milk, stirring until smooth. Place glaze in a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle glaze evenly over warm rolls, and sprinkle with almonds.
frozen white bread, light stick butter, light brown sugar, poppy seeds, almond extract, cooking spray, powdered sugar, milk, almonds
Taken from www.myrecipes.com/recipe/almond-poppy-seed-swirls (may not work)