Almond Cinnamon Braid

READY IN: 50mins
Recipe by HokiesMom

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.

Top Review by smellyvegetarian

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.

Ingredients Nutrition


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

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