“Crescent rolls from the dairy case make these fairly quick. I found this at the Hershey's website. Haven't tried it yet, but wow do they look yummy. Perfect for brunch. This is a Pillsbury Bake Off Winner.”
8 rolls

Ingredients Nutrition

  • 14 cup butter (softened)
  • 1 tablespoon almond paste
  • 1 egg
  • 18 teaspoon nutmeg
  • 1 tablespoon flour
  • 1 (8 ounce) can crescent rolls
  • 12 cup cherries (dried-tart)
  • 13 cup white chocolate chips
  • 1 tablespoon orange peel (about 1 orange)
  • 14 cup almonds (sliced)
  • 1 tablespoon almonds (sliced)
  • 12 cup powdered sugar
  • 2 tablespoons whipping cream
  • 18 teaspoon almond extract


  1. In a small bowl, beat butter,amond paste & egg, beat in nutmeg and flour.
  2. On work surface unroll dough sheet; press into 14x8 rectangle; spread butter mixture over dough, leaving 1/2" on 1 short end uncovered. Sprinkle cherries, chips, 2 teaspoons orange peel and 1/4 Celsius almonds over butter mixture, press lightly.
  3. Starting at short end covered with butter mixture, roll up dough; pinch and press uncovered end into roll to seal, reshape roll with hands, wrap roll in waxed paper; refrigerate 30 minute.
  4. Heat oven to 375. Either spray cookie sheet with cooking spray or line with parchment paper.
  5. Using a serrated knife, cut roll into 8 slices, place cut sides up 3" apart on cookie sheet, Bake 13-17 minute or until golden brown.
  6. Meanwhile, in a small bowl; mix powdered sugar, cream and almond extract with spoon until smooth, spread over cooked hot rolls on cookie sheet and sprinkle with remaining 1 tablespoon almonds and 1 teaspoons orange peel. Cool on cooling rack; serve warm or cool.

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