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Almond Cinnamon Braid Recipe

Indulge in this irresistible Almond Cinnamon Braid, a reader-submitted recipe from the December 2006 issue of Simple & Delicious magazine! This easy recipe uses refrigerated crescent roll dough for a quick and effortless dessert that's perfect for any occasion. Get ready to enjoy the warm, gooey cinnamon filling and crunchy almond topping in under an hour!

Prep Time 25 mins
Cook Time 50 mins
Calories 165.3 kcal
Protein 6g
Rating 5.0 (4 Reviews)
Almond Cinnamon Braid

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Almond Cinnamon Braid

How to Make Almond Cinnamon Braid

  1. Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
  2. Unroll crescent roll dough onto a lightly floured surface. Gently press seams together to form a 12x8 inch rectangle.
  3. In a medium bowl, combine brown sugar, cinnamon, and melted butter. Spread evenly over the crescent dough.
  4. Sprinkle the sliced almonds evenly over the cinnamon mixture.
  5. Starting from the long side, tightly roll the dough into a log.
  6. Cut the log in half lengthwise, then gently twist the two halves together.
  7. Place the braid on the prepared baking sheet.
  8. Bake for 20-25 minutes, or until golden brown.
  9. Let cool for 10 minutes before slicing and serving. Enjoy!

Chef's Tip for Extra Flavor

Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

58g

Fat

6g

Carbs

8g

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