Cinnamon and Almond Snails

Preheat oven to 350°F.

Allow the pieces of frozen dinner roll dough to thaw for 3 hours.

Place dough on a floured breadboard and allow to double in bulk within about 2 hours (through covering it with a towel and place in a warm spot, about 180°F).

Cut almonds into small pieces, then brown in 1 tbsp. butter.

Make a mixture of almonds, sugar, and cinnamon, then leave aside.

Butter a 6-well muffin pan.

Use a rolling pin to roll the dough into a rectangle on a floured surface.

Apply 4 tbsp. of the melted butter to grease one side of each rectangle of dough.

Spread almond mixture on dough. Roll the rectangles lengthwise to shape logs 6 inches long. Now pinch ends together to form logs into crescent shapes and place in wells of muffin pan.

Grease rest of melted butter on each roll.

Cover with a towel and allow to rise for 13 to 19 minutes.

Take towel off and bake (for 20 minutes) until it starts to become golden in color.

Remove from oven and cool in the pan for 5 minutes.

Transfer onto cooling rack, then serve warm.