Directions

1. Combine 1 cup flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water and butter until very warm (120^° to 130^°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, almond extract, and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
2. Remove dough from refrigerator; roll into 18 x 8-inch rectangle. Brush with melted butter; sprinkle with Sugar-Cinnamon Filling. Beginning from long end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Shape into a ring; place in a greased 9-inch round pan. Spread with Honey Topping. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Bake at 375^°F for 25 to 35 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze; top with slivered almonds.
4. Sugar-Cinnamon Filling: Combine sugar and ground cinnamon in small bowl. Stir until well blended.
5. Honey Topping: Combine all ingredients in small bowl; stir until blended.
6. Powdered Sugar Glaze: Combine powdered sugar, milk and almond extract in small bowl. Stir until smooth.