Cinnamon Almond Braid

Cinnamon Almond Braid
Cinnamon Almond Braid

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tube (8 oz) refrigerated crescent rolls

  • 2

    tbsp plus 1/4 cup sugar, divided

  • 1

    tsp ground cinnamon

  • 1/2

    cup finely chopped slivered almonds

  • 1

    tbsp butter, melted

  • 1/4

    tsp almond extract

  • For the icing:

  • 1/2

    cup confectioners sugar

  • 1/4

    tsp almond extract

  • 1 1/2-2

    tsp milk

  • 1/4

    tsp ground cinnamon

Directions

1. Line a 15 in x 10 in x 1 in baking pan with parchment paper 2. Unroll crescent dough into prepared pan 3. Seal seams and perforations 4. Combine 2 tbsp sugar and cinnamon. 5. Sprinkle over dough 6. Combine the almonds, butter, extract, and remaining sugar 7. Spread lengthwise down the center of the dough 8. On each long side, cut 1 in wide strips, 2-2 1/2 in into the center 9. starting at one end, fold alternating strips at an angle across filling 10. Pinch ends to seal 11. Bake at 375F for 10-15 minutes or until golden brown 12. Cool for 10 mins. 13. Remove to a wire rack For the icing: 1. Whisk together confectioners sugar, extract, and enough milk to achieve desired consistency 2. Drizzle over braid 14. Sprinkle with cinnamon 15. Serve warm

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