Cream Cheese Braid

This cream cheese braid makes a pretty presentation and is perfect for a festive breakfast, like Christmas morning. It’s delicious with sweet cream cheese oozing out. I’ve used the recipe for years and made it again this year, and as always it was a big hit.

It’s an easy recipe that starts out with hot roll mix.

 

 

• 1  (16 0z) hot roll mix
• 1  (8oz) cream cheese, softened
• 1/3 cup sugar
• 1 t vanilla
• 1 egg yolk
• pinch salt
• 1 egg yolk beaten for brushing top before baking
• 1 cup softened confectioners sugar
• 1 Tbs milk
• 1 t vanilla

 

• Prepare dough from Hot Roll Mix according to package directions, using yeast packet
• turn dough onto a lightly floured surface and knead 4 or 5 times
• divide dough in half
• roll each half into a 12” x 8'” rectangle
• Beat cream cheese and next 4 ingredients on medium with a mixer until blended

 

Spread half of cream cheese mixture down the center of each rectangle

 

Cut slits into either side of dough.

 

 

 

 

 

 

 

 

You can see I wasn’t too neat about this process but it will still look great after it’s baked.

 

 

 

 

Fold strips over alternating sides.

Pinch ends and tuck under to seal.

 

 

 

 

 

 

 

 

Place loaves on greased baking sheets, cover and let rise in a warm, draft free place for 30 minutes. Brush tops with beaten egg yolk and bake at 375 for 15 minutes or until golden.

Combine powered sugar, milk and vanilla and drizzle over while warm.

 

I sprinkled some powdered sugar on top too after it was completely cool.

A good cup of coffee and a slice (or 2) of this is so good!

It’s probably not a great time to share a sweet recipe like this, because of all the diet resolutions, but save it for company.

 

Debbie (((xx)))