Raspberry Almond Rolls

Lightly grease two 8″ round cake pans (metal or disposable foil pans). On a lightly-floured board, roll dough out to an 8″ x 12″ rectangle. Spread raspberry preserves evenly over dough. Sprinkle evenly with sugar. Top with almonds. Drizzle with 2 tablespoons melted butter. Beginning with 12-inch side, roll tightly in a jelly-roll fashion. Cut rolled dough into 12 equal slices. Place 6 slices in each prepared pan. Brush tops with melted butter. Let rise until double in size. Bake at 375° for 20-25 minutes or until light brown. Brush tops with any remaining butter. Drizzle with icing while warm.

Icing: mix 2 cups powdered sugar with 2 tablespoons milk and 1/2 teaspoon almond extract. Spoon on rolls.