Almond-Cream Cheese Cinnamon Roll Swirl Bread
5 oz (from 8-oz package) cream cheese, softened
1/4 cup sugar
1/4 teaspoon almond extract
1 can (17.5 oz) Pillsbury Grands! refrigerated cinnamon rolls with icing
1/4 cup toasted sliced almonds
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
In small bowl, stir 4 oz of the cream cheese, the sugar and almond extract until smooth. Set aside.
Carefully remove cinnamon rolls from can; do not separate. Reserve icing. Unroll dough; spread cream cheese mixture evenly onto dough. Reroll dough, replacing cinnamon from rolls as needed. Cut dough into 5 rolls. Place rolls in pan standing on sides, seam sides down, lined up and touching, looking as though they just came out of the can.
Bake 30 minutes. Cover loosely with foil; bake 10 to 15 minutes longer or until dough is baked through in center and deep golden brown. Cool 5 minutes in pan. Loosen edges; remove from pan.
Meanwhile, in small bowl, stir icing and remaining 1 oz cream cheese until smooth. Spread onto loaf; sprinkle with almonds. Cut into 6 slices. Serve warm.
Recipe found on pillsbury.com