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Cinnamon Almond Braid

 Cinnamon Almond Braid
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.
10 ServingsPrep: 20 min. Bake: 10 min. + cooling

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 McCormick® Pure Almond Extract
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon McCormick® Pure 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

2 of 2

Cinnamon Almond Braid (continued)

Directions (continued)

  • 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.