Cinnamon Almond Braid Recipe

5 2
Cinnamon Almond Braid Recipe
Cinnamon Almond Braid Recipe photo by Taste of Home
Publisher Photo

Cinnamon Almond Braid Recipe

Be the first to add a review
5 2
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Cinnamon Almond Braid in Simple & Delicious November/December 2006, p61

Nutritional Facts

1 each: 177 calories, 8g fat (2g saturated fat), 3mg cholesterol, 199mg sodium, 25g carbohydrate (16g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. 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).
Originally published as Cinnamon Almond Braid in Simple & Delicious November/December 2006, p61

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCinnamon Almond Braid

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review