Best 2 Almond Cinnamon Braid Recipes

Indulge in the delectable Almond Cinnamon Braid, a symphony of flavors that will tantalize your taste buds. This delectable treat is a perfect blend of sweet and savory, featuring a golden-brown crust encasing a soft and fluffy interior generously filled with a mixture of crunchy almonds, warm cinnamon, and a hint of sweetness. With three variations to choose from – Classic, Vegan, and Gluten-Free – this recipe caters to diverse dietary preferences, ensuring everyone can relish this culinary delight.

For the classic Almond Cinnamon Braid, butter, sugar, and eggs come together to create a rich and flavorful dough, while almond extract and cinnamon infuse the filling with an irresistible aroma. The vegan variation offers a dairy-free and egg-free alternative, using plant-based butter, almond milk, and flax eggs to achieve a tender and moist texture. The gluten-free version caters to those with gluten sensitivities, utilizing a blend of gluten-free flours to create a light and airy dough that rivals the classic recipe.

Whichever variation you choose, the Almond Cinnamon Braid promises an unforgettable taste experience. Its beautiful presentation makes it a centerpiece for any occasion, whether it's a leisurely brunch, an afternoon tea party, or a festive holiday gathering. The combination of crunchy almonds, warm cinnamon, and a hint of sweetness will leave you craving more.

Here are our top 2 tried and tested recipes!

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

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
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.

CINNAMON ALMOND BRAID

Cinnamon Almond Braid image

Refrigerated dough makes this pretty braid from Nancy Gunn in Orem, Utah both flaky and fuss-free while cinnamon and almond make it simply delicious! Try it with other types of refrigerated dough for a different texture. "I've made it with a crusty French loaf," Nancy notes.

Provided by Taste of Home

Time 30m

Yield 1 loaf (10 slices).

Number Of Ingredients 11

Ingredients

1 tube (8 ounces) refrigerated 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

Steps:

Line a 15x10x1-in. baking pan with parchment. 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 1 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.

Nutrition Facts : Calories 177 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 199mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

Use almond paste. Almond paste adds a rich, nutty flavor to the braid. If you can't find almond paste, you can make your own by grinding almonds with sugar and a little bit of water.
Don't overwork the dough. Overworking the dough will make it tough. Mix the ingredients just until they come together, then knead the dough for a few minutes until it is smooth and elastic.
Let the dough rise in a warm place. This will help the dough to double in size and become light and fluffy.
Brush the braid with egg wash before baking. This will give the braid a golden brown color and a shiny crust.
Serve the braid warm or at room temperature. The braid is best enjoyed fresh, but it can also be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

Almond cinnamon braid is a delicious and easy-to-make bread that is perfect for any occasion. It is made with a simple dough that is filled with a sweet and nutty almond paste filling and then topped with a cinnamon sugar mixture. The braid is then baked until it is golden brown and flaky. Almond cinnamon braid is best served warm or at room temperature and can be enjoyed for breakfast, brunch, or dessert.