Glazed Cinnamon Braids Recipes

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ALMOND CINNAMON BRAID



Almond Cinnamon Braid image

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.

Provided by HokiesMom

Categories     Breads

Time 50m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 11

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

Steps:

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

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