Almond Cream Cheese Bundt
Ingredients
1 cup Sliced almonds, divided (or whatever type of nuts you'd like to use)
1 pkg (8 oz) cream cheese
1/4 cup Sugar
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
24 RHODES dinner rolls, thawed, but cold
1/2 cup Butter, melted
1 cup Packed brown sugar
GLAZE:
1 tablespoon Butter
1 cup Confectioners' sugar
2 tablespoons Water
1/2 teaspoon Almond extract
Preparation
Coat a 10 in bundt pan with cooking spray; sprinkle with 1/4 cup almonds; set aside. Cut cream cheese into 24 equal cubes. In a small bowl, combine sugar, cinnamon & nutmeg. Roll cream cheese cubes in sugar mixutre and coat completely. Wrap a roll around each cube to completely enclose cheese. Dip each filled roll in sugar mixture until coated.
Place 12 filled & coated rolls into the prepared pan & sprinkle with half of the remaining almonds. Combine the butter & brown sugar in a small microwave-safe bowl. Microwave 30 seconds or until sugar is dissoved.; stir to combine. Pour half of the brown sugar mixture over rolls in pan. Place remaining rolls in pan. Sprinkle with remaining nuts & and remaining sugar mixture. Top with remaining butter mixture.
Cover with plastic wrap & let rise in a warm place until dough reaches the top of the pan. Remove wrap & bake at 350 degrees for 45 minutes. To prevent over browning, cover with foil the last 15 minutes of baking. Invert pan immediately onto a serving platter (it is natural for the bread to settle). Combine glaze ingredients and drizzle over warm bread.