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Blueberry Cream Cheese Breakfast Braid Recipe

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3.9 from 25 reviews

  • Author: Amina
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

This Blueberry Cream Cheese Breakfast Braid is a delightful and visually appealing morning treat featuring flaky crescent roll dough filled with a creamy blend of cream cheese and sweetened blueberries, topped with crunchy almonds and a luscious cream cheese glaze. Perfect for breakfast or brunch, it combines sweet and tangy flavors with a satisfying texture in just 30 minutes.

Ingredients

Dough and Filling

  • 1 (8 oz.) tube crescent roll dough
  • 4 oz. cream cheese (for filling)
  • 1/4 cup granulated sugar, divided
  • 2 cups blueberries (fresh or frozen)
  • 1 tablespoon cornstarch
  • 1/4 cup sliced almonds
  • 2 tablespoons turbinado or raw sugar

Glaze

  • 1 cup powdered sugar
  • 3 tablespoons cream cheese
  • 1-2 tablespoons milk

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Prepare Dough: On the prepared parchment paper, carefully roll out the crescent roll dough. Pinch together any holes or perforations to create a solid sheet, ensuring the filling won’t leak during baking.
  3. Make Cream Cheese Filling: In a bowl, cream together 4 oz. of cream cheese and 2 tablespoons of granulated sugar until smooth and well combined. Spread this mixture evenly in the center of the rolled dough, leaving about 4 inches of space on each side.
  4. Prepare Blueberries: Rinse and drain the blueberries thoroughly. In another bowl, combine the blueberries with the remaining 2 tablespoons of sugar and 1 tablespoon cornstarch, tossing gently to coat all the berries evenly. Spoon this blueberry mixture over the cream cheese layer, then sprinkle sliced almonds on top for added crunch.
  5. Braid the Dough: Gently fold the short ends of the dough over the filling. Using kitchen shears or a sharp knife, cut 1-inch diagonal strips along both long sides of the dough. Fold these strips alternately over the filling, creating a braided effect that completely encloses the berries and almonds. Finally, sprinkle the top with turbinado or raw sugar for a lovely, sweet crunch.
  6. Bake: Transfer the baking sheet to the oven and bake the braid at 375°F for 15 to 18 minutes, or until the dough is golden brown and cooked through.
  7. Prepare Glaze: While the braid is baking, combine 1 cup powdered sugar, 3 tablespoons cream cheese, and 1 to 2 tablespoons milk in a bowl. Mix until the glaze is smooth and creamy.
  8. Glaze and Serve: When the braid is out of the oven and slightly cooled, drizzle the cream cheese glaze generously over the top. Slice into 8 servings and enjoy warm or at room temperature.

Notes

  • You can use either fresh or frozen blueberries—if using frozen, thaw and drain them well to avoid excess moisture.
  • If you prefer a nuttier flavor, try toasting the sliced almonds before sprinkling them on the filling.
  • The glaze consistency can be adjusted by adding more or less milk to achieve your preferred drizzle thickness.
  • Store any leftovers in an airtight container in the refrigerator and warm slightly before serving.
  • This braid can also be assembled the night before and baked fresh in the morning for convenience.
  • Prep Time: 12 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/blueberry-cream-cheese-breakfast-braid-recipe/