Bear Claws

Directions

1. 1
   On a floured surface, roll half of dough out to an 18-by 9-inch (45 by 23 cm) rectangle.
2. 2
   Set aside.
3. 3
   In a food processor fitted with metal blade, process pound cake, honey, almond extract, cinnamon and nutmeg until smooth, about 20 seconds.
4. 4
   If mixture is pliable, roll half into a long log and distribute it along one long side of the dough, about 2 inches (5 cm) from edge.
5. 5
   (If filling is not pliable, spoon onto dough.)
6. 6
   Fold dough over so mixture is in center.
7. 7
   With palm of your hand, press dough down so it is flat and filling is enclosed, pressing edge to seal.
8. 8
   Cut crosswise into 3-inch (5 cm) pieces.
9. 9
   On each piece, make small cuts at the seam side like fingers, about 2-inches (5 cm) long.
10. 10
    Brush top of each bear claw with beaten egg and sprinkle with almonds.
11. 11
    Place on prepared baking sheet, at least 2 inches (5 cm) apart.
12. 12
    Cover with a towel and let rise for 20 minutes.
13. 13
    Repeat with remaining dough and filling.
14. 14
    Meanwhile, preheat oven to 375F (190C).
15. 15
    Bake in preheated oven, one sheet at a time, until light brown, 18 to 22 minutes.
16. 16
    Let cool completely on pans on a rack.
17. 17
    Decorate with Breakfast Roll Cream Cheese Drizzle.