Ingredients

• All-purpose flour, for flouring the work surface
• 3 tubes crescent roll dough
• One 10-ounce can almond filling
• 1 cup dark chocolate chips
• 2 sticks (1 cup) unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon table salt
• Cream Cheese Drizzle, recipe follows
• 1 cup toasted, salted almonds, crushed
• 1 cup confectioners' sugar
• 4 ounces cream cheese, at room temperature
• 1/2 teaspoon almond extract
• 2 to 3 tablespoons whole milk

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Instructions

1. Watch how to make this recipe.
2. Special equipment: a 12-inch Bundt pan
3. Preheat the oven to 350 degrees F.
4. On a floured surface, unroll each tube of dough and separate along the perforations. Mound 1 teaspoon of the almond filling in the center of a dough triangle, top with 2 teaspoons chocolate chips and fold the sides over to make a package. Roll it in your hand to seal. Repeat with the rest of the dough, almond filling and chocolate chips.
5. Brush a liberal amount of butter all over the inside of a 12-inch Bundt pan.
6. Mix together the granulated sugar, cinnamon and salt in a shallow bowl. Dip each dough ball in melted butter, then roll in the cinnamon-sugar mixture. Place in the prepared pan. Cover with foil and bake for 35 minutes. Remove the foil and bake until golden brown, an additional 10 to 15 minutes; let cool slightly.
7. While still warm, take a knife or offset spatula and carefully separate the sides of the cake from the pan. Turn it over and turn out onto a serving dish. Drizzle with the Cream Cheese Drizzle and sprinkle with crushed almonds.
8. Whisk together the confectioners' sugar, cream cheese, almond extract and 2 tablespoons milk in a bowl until very smooth. If the mixture needs to be looser, add an additional 1 tablespoon milk.