This scrumptious recipe combines old-fashioned home-baked flavor with modern-day convenience.

1-POUND RECIPE INGREDIENTS 1-1/2-POUND RECIPE 
DOUGH
1/3 cup milk 3/4 cup 
2 tablespoons water 3 tablespoons 
1 large egg 1 
3 tablespoons butter or margarine, cut up 1/4 cup 
1/2 teaspoon salt 3/4 teaspoon 
2-1/4 cups bread flour 3-1/3 cups 
2 tablespoons sugar 3 tablespoons 
1-1/2 teaspoons Fleischmann's® Bread Machine Yeast 2 teaspoons 
FILLING AND TOPPING: 
1/3 cup coarsely chopped almonds, toasted 1/2 cup 
 (see How to Toast Nuts tip below) 
3 tablespoons sugar 1/4 cup 
1 teaspoon Spice Islands® Ground Cinnamon 1-1/4 teaspoons 
1 tablespoon butter or margarine, softened 2 tablespoons 
GLAZE:

Directions
Add dough ingredients to the bread machine pan in the order suggested by the manufacturer. Select the dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping. Meanwhile, for filling, stir together almonds, the 3 tablespoons [1/4 cup] sugar, and cinnamon.

For 1-Pound Recipe: Roll dough into a 12 x 8-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with filling mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 9 equal slices. Place, cut sides up, in a greased 8 x 8 x 2-inch baking pan.

For 1 1/2-Pound Recipe: Divide dough in half. Roll half of dough into a 9 x 8-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with half of the filling mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 6 equal slices. Repeat with remaining dough, butter, and filling. Place all the rolls, cut sides up, into one greased 9 x 9 x 2-inch baking pan.

For each recipe: Cover dough and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake rolls at 350^oF for 25 to 30 minutes or until done. Cool slightly; remove from pan. Drizzle Glaze over warm rolls. Serve warm. Makes 9 [12] rolls.

Glaze: Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency.