ALMOND BEAR CLAWS with HONEY GLAZE * sugar or low-sugar * yeast pastry (but easy) - CINDY'S ON-LINE

Name: ALMOND BEAR CLAWS with HONEY GLAZE * sugar or low-sugar * yeast pastry (but easy) - CINDY'S ON-LINE
Ingredients: 1 cup warm milk, any kind (I like unsweetened vanilla almond milk) ~ not too hot; 1 tablespoon instant dry yeast; 3 TB butter, room temp; 2 TB white granulated sugar or regular white Splenda (not baking blend); 1 tsp. salt; 1 large egg; 3 cups all-purpose flour; almond filling (recipe below); Buttery non-stick spray or butter (to grease the bowl to rise dough in); 1/4 cup sliced almonds to sprinkle on top; 1/2 cup butter (1 stick ~ 8 TB), room temperature; 1-1/3 cup powdered sugar (~or~ 1 cup plain white Splenda sifted w/ 1/3 c. cornstarch); 7 ounces almond paste; 3/4 cup sliced almonds; 1/2 tsp. almond extract; 2 tsp. cinnamon; 1 egg yolk (set aside & use egg white later); 1 cup powdered sugar (~OR~ 2/3 cup regular white Splenda sifted with 1/3 cup cornstarch); 2 TB honey; 2 TB milk (any kind)

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I used my tried & true cinnamon roll yeast dough recipe to make bear claws. You can make these with all sugar, or substitute Splenda for the sugar in the fillin

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Ingredients

1 cup warm milk, any kind (I like unsweetened vanilla almond milk) ~ not too hot
1 tablespoon instant dry yeast
3 TB butter, room temp
2 TB white granulated sugar or regular white Splenda (not baking blend)
1 tsp. salt
1 large egg
3 cups all-purpose flour
almond filling (recipe below)
Buttery non-stick spray or butter (to grease the bowl to rise dough in)
1/4 cup sliced almonds to sprinkle on top
1/2 cup butter (1 stick ~ 8 TB), room temperature
1-1/3 cup powdered sugar (~or~ 1 cup plain white Splenda sifted w/ 1/3 c. cornstarch)
7 ounces almond paste
3/4 cup sliced almonds
1/2 tsp. almond extract
2 tsp. cinnamon
1 egg yolk (set aside & use egg white later)
1 cup powdered sugar (~OR~ 2/3 cup regular white Splenda sifted with 1/3 cup cornstarch)
2 TB honey
2 TB milk (any kind)