CINNAMON ALMOND BRAID

Cinnamon Almond Braid image

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

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

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.