Best Cinnamon Almond Braid Recipes
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.
Provided by Taste of Home
Time 30m
Yield 1 loaf (10 slices).
Number Of Ingredients 11
Steps:
- Line a 15x10x1-in. baking pan with parchment. 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 1 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.
Nutrition Facts : Calories 177 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 199mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND CINNAMON BRAID
Presented in the Simple & Delicious Mag from Dec '06 and submitted by N. Gunn. I've not had to change one thing. This is a recipe that uses refrigerated crescent rolls. Passive time includes up to 15 minutes baking and 10 minutes cooling.
Provided by HokiesMom
Categories Breads
Time 50m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 11
Steps:
- Line a 15x10x1" baking pan with parchment paper.
- Unroll crescent dough into prepared pan; seal seams and perforations.
- Combine 2 tablespoons sugar and cinnamon and sprinkle over dough.
- Combine the almonds, butter, extract and remaining sugar; spread lengthwise down the center of the dough.
- On each long side, cut 1-inch wide strips about 2.5 inches into center.
- Starting at one end, fold alternating strips at an angle across filling and then pinch ends to seal.
- Bake at 375 for 10-15 minutes or until golden brown.
- Cool for 10 minutes and remove to a wire rack.
- For icing: in a bowl, combine confectioner's sugar, extract and enough milk to achieve a smooth consistency.
- Drizzle over braid and then sprinkle with cinnamon.
- Serve warm.
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