Step 1

Preheat oven to 375°F. Lightly coat twenty-four 1 3/4-inch muffin cups with cooking spray; set aside. Reserve 2 tablespoons of the almonds. For filling, in a small bowl stir together the remaining 2 tablespoon almonds, the butter, honey, and cinnamon; set aside.

Step 2

Unroll crescent dough and cut into two equal rectangles, or if using regular crescent roll dough, pinch together seams of dough pieces to form two equal rectangles.

Step 3

Spread filling over dough rectangles, leaving about 1/4 inch unfilled along the long sides. Starting from a long side, roll up each dough rectangle. Pinch dough to seal seams. Slice each rolled rectangle into 12 equal pieces. Place a piece, cut side up, in each prepared muffin cup.

Step 4

Bake about 10 minutes or until golden. Cool in muffin cups for 1 minute. Carefully remove rolls from muffin cups and arrange on a serving platter; cool slightly. Drizzle warm rolls with Honey Icing. Sprinkle with the reserved 2 tablespoons almonds.