Step 1

Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.

Step 2

In small bowl, stir 4 oz of the cream cheese, the sugar and almond extract until smooth. Set aside.

Step 3

Carefully remove cinnamon rolls from can; do not separate. Reserve icing. Unroll dough; spread cream cheese mixture evenly onto dough.

Step 4

Reroll dough, replacing cinnamon from rolls as needed. Cut dough into 5 rolls. Place rolls in pan standing on sides, seam sides down, lined up and touching, looking as though they just came out of the can.

Step 5

Bake 30 minutes. Cover loosely with foil; bake 10 to 15 minutes longer or until dough is baked through in center and deep golden brown. Cool 5 minutes in pan. Loosen edges; remove from pan.

Step 6

Meanwhile, in small bowl, stir icing and remaining 1 oz cream cheese until smooth. Spread onto loaf; sprinkle with almonds. Cut into 6 slices. Serve warm.