INGREDIENTS

INSTRUCTIONS

arrange peaches in even layer in shallow 2-quart baking dish. Sprinkle
flour, brown sugar, granulated sugar, salt, lemon juice, nutmeg and
almond extract on top. Place in PREHEATED 450 degree oven about 10
minutes or until hot while preparing cinnamon roll topping.
(preheating permits fruit mixture and cinnamon roll toppin to cook
evenly, avoiding undercooked fruit or ovecooked dough)  In medium bowl
sift together flour, baking powder, salt, and 1/4 cup  of the sugar.
cut in chilled butter until mixture forms fine crumbs.  Add milk,
mixing to make a soft dough. Roll out on lightly floured  surface to
10X12 inch rectangle.  Brush surface with melted butter,  sprinkle with
remaining sugar which has been mixed with cinn. and  nutmeg. Roll from
long side, jelly roll fashion. Cut into 1-inch  slices. Place slices on
top of hot peach mixture. Bake at 450 degrees  for 10 minutes. reduce
heat to 350 and bake 20 minutes longer or  until cinnamon rolls are
done. Serve warm or chilled with vanilla ice  cream or whipped cream.
12 servings.  Denver Post cooking section  9/93 typos by Molli  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 288
Calories From Fat: 70
Total Fat: 8g
Cholesterol: 1.1mg
Sodium: 297.3mg
Potassium: 138.9mg
Carbohydrates: 51.9g
Fiber: 1.4g
Sugar: 19.3g
Protein: 2.9g