Ingredients
2 packages (1/4 ounce each) active dry yeast3/4 cup warm water (110° to 115°)3/4 cup warm 2% milk (110° to 115°)1/4 cup butter, softened1/2 cup sugar2 large eggs, room temperature1 teaspoon salt5-1/4 to 5-1/2 cups all-purpose flourFILLING:1/2 cup almond paste1/4 cup butter, softened1/2 cup packed brown sugar1/4 teaspoon almond extractTOPPING:3 tablespoons sugar1 tablespoon all-purpose flour1 tablespoon butterICING:1-1/2 cups confectioners’ sugar1/4 teaspoon almond extract1 to 2 tablespoons 2% milk
Preparation
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.
Turn onto a floured surface; knead until smooth and elastic, 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.
Punch dough down; roll out to a 15x10-in. rectangle. In a large bowl, beat filling ingredients until smooth. Spread over dough.
Roll up jelly-roll style, starting with a short side; seal seams. Cut into 12 slices. Place cut side down in a greased 12-in. cast-iron skillet or 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°.
Combine topping ingredients; sprinkle over rolls. Bake until golden brown, 35-40 minutes. Cool on a wire rack.
In a small bowl, combine confectioners’ sugar, extract and enough milk to achieve drizzling consistency; drizzle over rolls.
