CINNAMON ALMOND BRAID
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
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.
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Gurmeet harwani
[email protected]This braid is perfect for a special occasion breakfast or brunch. It's easy to make and it looks so impressive when it comes out of the oven.
Slindile Myeni
[email protected]I've never made a braid before, but this recipe made it easy. The braid was beautiful and delicious. I'll definitely be making it again.
Timothy Ikpoebi
[email protected]This is the best cinnamon almond braid I've ever had. The filling is gooey and flavorful, and the braid is perfectly flaky. I highly recommend this recipe.
Masroor Nasir
[email protected]I'm not a baker, but this recipe was easy to follow and the braid turned out amazing. I'm definitely going to try more recipes from this website.
Adam pro
[email protected]This braid is so good, I could eat it for breakfast, lunch, and dinner.
Alli Bahi
[email protected]I've made this braid several times and it's always a hit. It's a great way to use up leftover puff pastry dough.
David-Alexander Ornelas
[email protected]This braid is a labor of love, but it's totally worth it. The end result is a beautiful and delicious pastry that's perfect for any occasion.
Wezzee Uchiha
[email protected]I'm not a big fan of cinnamon, so I substituted nutmeg in the filling. It turned out really well!
Rebekah Norris
[email protected]The braid was easy to make and it turned out great! I used a store-bought puff pastry dough to save time, and it still came out delicious.
Nkululeko Mnyamande
[email protected]The braid was a bit too sweet for me, but my kids loved it. I think I'll reduce the amount of sugar in the filling next time.
Alexander Mccallum
[email protected]The braid was a little dry for my taste, but the filling was delicious. I might try adding a little more butter to the dough next time.
terrilyne montgrand
[email protected]This braid is so beautiful and festive. It's perfect for a special occasion breakfast or brunch.
Bilal Sagheer
[email protected]I made this braid for a potluck and it was a huge success. Everyone raved about how delicious it was. I'll definitely be making it again.
Wahab Butt
[email protected]This recipe is a keeper! The braid was easy to make and it looked so impressive when it came out of the oven. The cinnamon almond filling was the perfect touch.
Memory
[email protected]I added a little extra almond extract to the filling and it was divine. The braid was so moist and flavorful. My family loved it!
Hagi Jawara
[email protected]Followed the recipe exactly and it turned out perfectly. The braid was flaky and tender, and the filling was gooey and delicious. Highly recommend!
Omo Eremade
[email protected]This cinnamon almond braid was a hit at my brunch party! The flavors were perfectly balanced and the braid was beautifully golden brown. I'll definitely be making this again.