Almond Cream Cheese Bundt

24 Rhodes Dinner Rolls, thawed but still cold
1 cup sliced almonds, divided
8 ounces cream cheese
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup butter or margarine, melted
1 cup brown sugar

Glaze:
1 tablespoon butter, melted
1 cup powdered sugar
2 tablespoons water
1/2 teaspoon almond extract

Sprinkle 1/4 cup almonds in a sprayed Bundt pan.

Cut cream cheese into 24 equal cubes.

In a small bowl mix sugar, cinnamon and nutmeg. Roll cream cheese cubes in sugar mixture and coat completely. Wrap a roll around each cube and completely enclose. Dip each roll in sugar mixture until coated. Place rolls in Bundt pan alternately with 3/4 cup almonds. Sprinkle any remaining sugar mixture over rolls.

Stir together butter and brown sugar in a small, microwave-safe bowl. Microwave 30 seconds. Stir well and pour over rolls.

Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350 degrees F for 45 minutes. Cover with foil last 15 minutes of baking. Invert immediately onto serving platter (it is natural for the Bundt to settle). Mix glaze ingredients together and drizzle over Bundt while still warm.

Recipe and photograph provided courtesy of Rhodes Bake-N-Serv