1 tbsp unsweetened almond milk (or milk of choice)
½ tbsp sugar
⅛ tsp cinnamon
½ c powdered sugar
3 drops vanilla extract
2 tsp+ unsweetened almond milk (or milk of choice)
Instructions
Preheat the oven to 375ºF.
In a medium sauce pan over medium low heat, combine the apple, honey/agave, brown sugar, cinnamon, and nutmeg. Heat until the apples are soft and begin to release liquid. Cook until the liquid forms a sticky sauce, stirring occasionally.
Spritz a baking sheet with nonstick spray and roll the dough out into a 12 x 8” rectangle. Spread the filling down the middle (the long way).
On either side of the filling, cut the dough into 1” strips, perpendicular to the filling.
Alternating sides, pull the strips over the filling at a slight angle, creating a braid appearance.
Brush the top of the braid with the 1 tbsp of milk. Combine the ½ tbsp sugar and ⅛ tsp cinnamon and sprinkle over the milk.
Bake for 25 – 30 minutes until the edges of the bread is browned and the dough is cooked through.
Let the braid cool completely. Meanwhile, mix the powdered sugar, vanilla, and remaining almond milk to form an icing, using additional milk if you prefer a thinner icing.
Notes
Nutritional estimate uses the same pizza dough as the taco pizza (linked in the ingredients).