Almond Streusel Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 3/4 cup warm water (110u0b0 to 115u0b0)
• 3/4 cup warm whole milk (110u0b0 to 115u0b0)
• 1/4 cup butter, softened
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon salt
• 5-1/4 to 5-1/2 cups all-purpose flour
• 1/2 cup almond paste
• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 teaspoon almond extract
• 3 tablespoons sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• 1-1/2 cups confectioners' sugar
• 1/4 teaspoon almond extract
• 1 to 2 tablespoons whole milk

1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; roll out to a 15x10-in. rectangle. In a large bowl, beat filling ingredients until smooth. Spread over dough.
4. Roll up jelly-roll style, starting with a short side; seal seams. Cut into 12 slices. Place in a greased 12-in. ovenproof skillet or
5. . Cover and let rise in a warm place until doubled, about 30 minutes.
6. Combine topping ingredients; sprinkle over rolls. Bake at 350u0b0 for 35-40 minutes or until golden brown. Cool on a wire rack.
7. In a small bowl, combine confectioners' sugar, extract and enough milk to achieve drizzling consistency; drizzle over rolls.

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Taken from www.tasteofhome.com/recipes/almond-streusel-rolls/ (may not work)