1/2 c. brown sugar
2 tsp. flour
2 tbsp. butter softened
1 tbsp. milk
1/8 tsp. almond extract
2 (8 oz.) cans Pillsbury refrigerated quick crescent dinner rolls
1 tbsp. butter
1/8 tsp. almond extract
1/4 c. toasted chopped almonds

GLAZE:

1/2 c. powdered sugar
2 - 3 tsp. milk
1/8 tsp. almond extract

Heat oven to 375 degrees. Grease bottoms only 12 muffin cups. In small bowl, combine brown sugar, flour, 2 tablespoons butter, 1 tablespoon milk and 1/8 teaspoon almond extract; blend well. Spoon mixture into prepared muffin cups. Unroll dough into 4 long rectangles. Firmly press perforations to seal.

In small bowl, combine 1 tablespoon melted butter and 1/8 teaspoon almond extract; blend well. Brush butter mixture on each rectangle: sprinkle with almonds, starting at shorter side; roll up each rectangle. Pinch edges to seal. Cut each roll into 3 slices. Place slices cut side down in prepared pan.

Bake at 375 degrees for 15 - 25 minutes or until golden brown. Immediately invert onto wire rack.

In small bowl, combine all glaze ingredients. Drizzle over warm rolls. 12 rolls.