Cinnamon Almond Braid

By Snoo

Refrigerated dough makes this pretty braid both flaky and fuss free while cinnamon and almond make it simply delicious!

serving size: 1 slice
Cal 177
Fat 8g
Protein 3g
Carb 25g
Fiber 1g
Sodium 199mg

Ingredients

• Ingredients:
• 1 tube (8 ounces) refrigerated Pillsbury reduced-fat 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

Details

Servings 10

Preparation

Step 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.

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.