In a small bowl mix sugar, cinnamon and nutmeg. Roll cream cheese cubes
in sugar mixture and coat completely. Wrap a roll around each cube and completely
enclose. Dip each roll into sugar mixture until coated.
Place rolls in Bundt pan alternately with 3/4 cup almonds. Sprinkle any
remaining sugar mixture over rolls.
Stir together butter and brown sugar in a small, microwave-safe bowl. Microwave
for 30 seconds. Stir well and pour over rolls.
Cover with plastic wrap and let rise until almost to the top of the pan.
Remove wrap and bake at 350 degrees F for 45 minutes. Cover with foil last
15 minutes of baking. Invert immediately onto serving platter (it is natural
for the Bundt to settle).
Mix glaze ingredients together and drizzle over Bundt while still warm.
Reprinted with permission from
Rhodes International - rhodesbread.com.