Almond Cinnamon Braid

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.

• Ready In: 50 mins
• Serves: 10
• Yields: 1 loaf

Ingredients

• 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

• 1⁄2 cup confectioners' sugar
• 1⁄4 teaspoon  almond extract
• 1 1⁄2-2  teaspoons milk
• 1⁄4 teaspoon ground cinnamon

Directions

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.