Cinnamon Almond Braid Recipe

Cinnamon Almond Braid Recipe photo by Taste of Home

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Refrigerated dough makes this pretty braid from Nancy Gunn in Orem, Utah both flaky and fuss-free while cinnamon and almond make it simply delicious! Try it with other types of refrigerated dough for a different texture. “I’ve made it with a crusty French loaf,“ Nancy notes.

This recipe is:

Quick

Diabetic Friendly

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Cinnamon Almond Braid Recipe

Prep: 20 min. Bake: 10 min. + cooling

Yield: 10 Servings

20 10 30

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons plus 1/4 cup sugar, divided
1 teaspoon ground cinnamon
1/2 cup finely chopped slivered almonds
1 tablespoon butter, melted
1/4 teaspoon almond extract
ICING:
1/2 cup confectioners' sugar
1/4 teaspoon almond extract
1-1/2 to 2 teaspoons milk
1/4 teaspoon ground cinnamon

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper. Unroll crescent dough into prepared pan; seal seams and perforations. Combine 2 tablespoons sugar and cinnamon; sprinkle over dough.
Combine the almonds, butter, extract and remaining sugar; spread lengthwise down the center of dough. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal.
Bake at 375° for 10-15 minutes or until golden brown. Cool for 10 minutes; remove to a wire rack. For icing, in a bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over braid; sprinkle with cinnamon. Serve warm. Yield: 1 loaf (10 slices).

Nutritional Facts 1 slice (prepared with reduced-fat crescent rolls) equals 177 calories, 8 g fat (2 g saturated fat), 3 mg cholesterol, 199 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Cinnamon Almond Braid in Simple & Delicious November/December 2006, p61