CRANBERRY ALMOND CINNAMON ROLLS

FOR THE DOUGH:
1 (16-ounce) package hot roll mix
1/2 teaspoon cardamom
FOR THE FILLING:
1/4 cup margarine
1/3 cup sugar
1 teaspoon cinnamon
1 (6-ounce) package Craisins Sweetened Dried Cranberries
1/2 cup sliced almonds
FOR THE GLAZE:
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon almond extract

Grease 13x9x2-inch pan.

Prepare dough according to package directions, adding cardamom to dry ingredients. Turn dough out onto a lightly floured surface. Knead dough for 5 minutes; let rest for 5 minutes.

Roll dough into a 10 x 15-inch rectangle on a lightly floured surface. Spread 1/4 cup margarine evenly over dough.

Combine sugar and cinnamon in a small bowl; sprinkle evenly over dough. Sprinkle sweetened dried cranberries and almonds evenly over dough.

Starting at the 15-inch side, tightly roll dough, jelly roll style, pressing edges to seal. Cut into 15 slices; place cut-side down in pan. Loosely cover with plastic wrap; let rise in a warm place for 30 minutes.

Preheat oven to 375 degrees F.

Uncover rolls and bake for 25 minutes or until golden brown. Cool in pan 10 minutes.

Combine glaze ingredients in a small mixing bowl. Drizzle rolls with glaze.

Makes 15 rolls
Source: Ocean Spray