In a food processor, with a standard utility blade, chop almonds and chocolate chips until finely ground. Using hand mixer, add in sugar and butter until chocolate mixture is a paste. Set aside. Roll thawed dough into a approx. 12" x 15" rectangle. Spread chocolate mixture on dough. Roll dough from the long side with mixture inside like a jelly roll and drop into a greased (Pam spray works also) bundt pan. Let rise in warm area until puffy (about 1 hour).

BGE setup is with platesetter (feet down) at about 375°F dome. Place bundt pan on platesetter and cook until top is golden brown (usually about 20 to 25 minutes). Invert bundt pan onto cutting surface and then drizzle glaze on roll. Slice and enjoy.