Lunch: Almond Cinnamon Buns

Recipe by Carrie Purcell Slivered almonds add delicious crunch and sweetness to these irresistible cinnamon-scented pastries.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Almond Cinnamon Buns

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 c. slivered almonds
4 oz. almond paste
6 tbsp. light brown sugar
2 tsp. ground cinnamon
2 package unbaked crescent rolls
1 stick butter
Cooking spray
1 c. confectioners' sugar
1 tbsp. whole milk

Instructions

Preheat oven to 375 degrees F. Meanwhile, in a medium bowl, stir almonds, almond paste, brown sugar, and cinnamon to combine. Set aside.
Working on a sheet of parchment, unroll 1 package of crescent-roll dough to a rectangle and smooth seams. Evenly spread half the butter over dough and then sprinkle with half the almond mixture. Beginning on one long side, tightly roll up dough. Slice into 6 pieces. Repeat with remaining dough, butter, and almond mixture.
Spray two 6-cavity muffin tins with cooking spray. Place a bun in each cavity and bake until golden brown, about 15 minutes.
Remove pans from oven and let cool for 20 minutes. Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth. Transfer buns to a wire rack, drizzle with icing, and serve immediately.