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Raspberry Cream Cheese Breakfast Braid
A raspberry cream cheese breakfast braid made with raspberry preserves, pastry dough and drizzled with a vanilla glaze. Serve for brunch or dessert.
Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Course:
Brunch
Cuisine:
American
Keyword:
raspberry cream cheese breakfast braid
Servings:
24
Author:
Laura Warnke
Ingredients
3
ounces
cream cheese
4
Tablespoons
butter
2
cups
Bisquick baking mix
1/3
cup
milk
1/2 to 1
cup
raspberry jam
1
cup
confectioners sugar
2
Tablespoons
milk
1/2
teaspoon
vanilla
Instructions
Preheat oven to 400 degrees.
In a mixing bowl, make the dough from the first four ingredients. Use a pastry blender if you have one or a large fork to mix the dough.
Knead the dough 10 strokes on a floured board.
On wax paper, roll the dough into an 8 inch by 12 inch rectangle.
Turn on to a baking sheet sprayed with a light amount of cooking spray.
Spread the jam down the middle taking care not to let it get too close to the ends.
To make the braid, make cuts each inch in the dough and cut in 2-1/2 inches toward the jam.
Braid the strips making sure to close up each of the ends as good as possible.
Bake in a 400 degree oven for 12-15 minutes.
Partly cool on a baking rack.
While cooling, mix together the confectioners sugar, milk, and vanilla for the glaze.
Frost the braid and allow to cool completely.
Cut into pieces following the lines of the braid and serve.
Notes
Use any flavor jam or pie filling you like.