|Risen rich milk dough||1⁄2|
|Brown sugar||1 Cup (16 tbs)|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Ground cinnamon||2 Teaspoon|
Roll out the dough to a rectangle 9 inches by 12 inches.
Melt the butter and use one-third to brush over the surface of the dough.
Mix the remaining melted butter with two-thirds of the brown sugar and the almonds.
Spread this mixture on the bottom of a well-greased 7-inch square cake pan.
Mix the remaining sugar with the ground cinnamon and sprinkle over the dough.
Roll up tightly across the width making a 12-inch roll and cut into 9 equal slices using a sharp knife.
Place these, cut sides down, on the butterscotch mixture in three rows of three.
Cover and let rise for about 30 minutes in a warm place.
Bake just above the center of a moderately hot oven (375°F) for 25-30 minutes.
Turn out onto a cake rack immediately after removing from oven.