Description
A delightful and easy-to-make Strawberries & Cream Breakfast Braid featuring a flaky crescent roll dough filled with sweetened cream cheese and fresh strawberries, baked to golden perfection and topped with a creamy glaze. Perfect for a special breakfast or brunch treat.
Ingredients
Dough & Filling
- 1 (8 oz.) tube crescent roll dough
- 4 oz. cream cheese (for filling)
- 1/4 cup granulated sugar (divided)
- 2 cups strawberries, chopped
- 1 tablespoon corn starch
- 2 tablespoons turbinado or raw sugar
Glaze
- 1 cup powdered sugar
- 3 tablespoons cream cheese
- 1-2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Crescent Dough: Roll out the crescent roll dough on the parchment paper and pinch together any holes or seams to create a solid sheet for the braid.
- Make Cream Cheese Filling: In a bowl, cream together 4 oz. of cream cheese with 2 tablespoons of granulated sugar until smooth and then spread this mixture down the center of the dough, leaving about 4 inches of dough free on each side for braiding. Using kitchen shears or a knife, cut 1-inch diagonal strips along both sides of the dough.
- Prepare Strawberry Filling: Rinse and chop the strawberries. Toss them in a bowl with the remaining 2 tablespoons of granulated sugar and 1 tablespoon of cornstarch until evenly coated. Pour the strawberry mixture over the cream cheese layer on the dough.
- Braid the Dough: Fold over the dough ends gently onto the berries to enclose them, then start folding the strips over the filling, alternating sides to create a braid that fully encases the strawberries. Sprinkle the top of the braid with turbinado or raw sugar for a crunchy finish.
- Bake: Place the braid on the prepared baking sheet and bake in the preheated oven for 15-18 minutes or until the dough is golden brown and cooked through.
- Prepare Glaze: While the braid bakes, mix the glaze by creaming together 1 cup powdered sugar, 3 tablespoons cream cheese, and 1-2 tablespoons milk until smooth and spreadable.
- Drizzle and Serve: Once the breakfast braid is done baking, allow it to cool slightly, then drizzle the cream cheese glaze evenly over the top. Slice and serve warm for a delicious breakfast treat.
Notes
- Make sure to pinch the dough seams tightly to prevent filling leakage during baking.
- Use ripe but firm strawberries to avoid excess juice that could make the dough soggy.
- The glaze can be adjusted by adding more milk if it’s too thick or additional powdered sugar if too thin.
- This braid is best served warm but can be reheated gently in the oven or microwave.
- Turbinado sugar adds a nice crunchy texture on top, but you may substitute with regular granulated sugar if unavailable.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
