Raspberry Breakfast Braid

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 10 to 12 servings
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2 cups packaged baking mix

1 (3 oz.) pkg. cream cheese

1/4 cup butter

1/3 cup milk

Crisco® Original No-Stick Cooking Spray

1/2 cup Smucker's® Red Raspberry Preserves

1 cup powdered sugar

1/4 tsp. almond extract

1/4 tsp. vanilla extract

1 to 2 tbsps. milk


  1. HEAT oven to 350 degrees F. Place baking mix in medium bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk. Turn dough onto a lightly floured surface; knead lightly 10 to 12 times.
  2. SPRAY a baking sheet with no-stick cooking spray. Roll dough into 12 x 8-inch rectangle. Place on prepared baking sheet. Spread preserves lengthwise down center 1/3 of dough. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over preserves in a criss-cross fashion.
  3. BAKE 12 to 15 minutes or until lightly browned.
  4. COMBINE glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.