Almond Braid

Almond and chocolate are a classic combination that will be sure to wow your brunch guests!

Almond Braid



  • 9 Rhodes Yeast Dinner Rolls, dough thawed to room temperature
  • 1 can Solo Almond Cake and Pastry Filling
  • 1/2 cup mini chocolate chips
  • 1 tablespoon butter, melted


  • 1 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 2 to 3 tablespoons milk
  • Sliced almonds for decorating


  1. Braid: Spray counter lightly with cooking spray. Combine rolls and roll into a 12 x 16-inch rectangle.
  2. Spread pie filling lengthwise in a 4-inch strip down the center of the dough. Top with mini chocolate chips. Make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling.
  3. Begin braid by folding top and bottom strips toward filling. Then braid strips alternately over filling. Finish by pulling last strip over and tucking under braid.
  4. Lift braid with both hands and place on sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes.
  5. Remove wrap and brush with melted butter. Bake at 350 degrees F for 25 to 30 minutes or until lightly golden brown.
  6. Icing: Mix icing ingredients together. Chill braid, and top with icing and sliced almonds to serve.

Prep: 10 min | Bake: 25 to 30 min | Yield: 8 to 10 servings

Recipe and photo used with permission from: Rhodes Bake-N-Serv