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    You are in: Home / Recipes / Almond Cinnamon Braid Recipe
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    Almond Cinnamon Braid

    Almond Cinnamon Braid. Photo by Krista Roes

    1/2 Photos of Almond Cinnamon Braid

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    HokiesMom's Note:

    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.

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    Ingredients:

    Serves: 10

    Yield:

    loaf

    Units: US | Metric

    • 1 (8 ounce) package refrigerated crescent dinner rolls
    • 2 tablespoons sugar
    • 1/4 cup sugar
    • 1 teaspoon ground cinnamon
    • 1/2 cup slivered almonds, finely chopped
    • 1 tablespoon butter, melted
    • 1/4 teaspoon almond extract

    ICING

    Directions:

    1. 1
      Line a 15x10x1" baking pan with parchment paper.
    2. 2
      Unroll crescent dough into prepared pan; seal seams and perforations.
    3. 3
      Combine 2 tablespoons sugar and cinnamon and sprinkle over dough.
    4. 4
      Combine the almonds, butter, extract and remaining sugar; spread lengthwise down the center of the dough.
    5. 5
      On each long side, cut 1-inch wide strips about 2.5 inches into center.
    6. 6
      Starting at one end, fold alternating strips at an angle across filling and then pinch ends to seal.
    7. 7
      Bake at 375 for 10-15 minutes or until golden brown.
    8. 8
      Cool for 10 minutes and remove to a wire rack.
    9. 9
      For icing: in a bowl, combine confectioner's sugar, extract and enough milk to achieve a smooth consistency.
    10. 10
      Drizzle over braid and then sprinkle with cinnamon.
    11. 11
      Serve warm.

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    Ratings & Reviews:

    • on June 29, 2011

      55

      Hokies, you've done it again! This is really lovely, and my boys are so excited to have it for breakfast tomorrow! I took Krista Roes' advice and halved the sugar with no problem, and was inspired by Pixie's Kitchen to throw a thinly sliced apple into the filling. The result was a delicious almond/apple treat that we are sure to make again. Since we made it for a morning meal I skipped the glaze, but with it I think this would be an awesome dessert. Thanks for posting! Made for ZWT7, for the Vivacious Violets.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2009

      55

      Hokies, this is such a wonderful dessert ~ so very easy to make and very flavorful. Love the rich almond flavor ~ I even used almond milk to make the icing. DELICIOUS ~ thanks for sharing. Made for SWEET TRADITIONS TAG, December 2009!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2009

      55

      We LOVE this! I make this at least 2 times a month for breakfast, it is so simple yet comes out of the oven looking like you spent a lot of time in the kitchen, I still want to try serving this as a dessert with some fresh fruit. Thank you for posting such an amazingly simple tasty recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Almond Cinnamon Braid

    Serving Size: 1 (44 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 165.3
     
    Calories from Fat 47
    28%
    Total Fat 5.3 g
    8%
    Saturated Fat 1.3 g
    6%
    Cholesterol 14.5 mg
    4%
    Sodium 115.1 mg
    4%
    Total Carbohydrate 26.8 g
    8%
    Dietary Fiber 1.6 g
    6%
    Sugars 14.6 g
    58%
    Protein 3.3 g
    6%

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