This sweet, homemade cherry breakfast braid is so yummy plus it’s absolutely beautiful! Dough is stuffed with a cream cheese and cherry filling before being braided and baked. A decadent glaze is drizzled on top before serving. It looks fancy but is so simple to make and is so tasty. It’s one of my favorite ways to indulge! I can’t wait to share this cherry breakfast braid recipe with you.
Want more tasty recipes? We love this sausage breakfast casserole. This cherry dump cake is a favorite for anyone who tries it. This mini cherry cream cheese danish is a wildly popular idea and this coffee cake will satisfy your sweet tooth. Also, you won’t want to miss our old-fashioned blueberry hand pies.
What is Breakfast Braid?
Once you start baking breakfast braids, you’ll want to include them on your menu regularly. They are delicious and so easy to make!
Perfect for breakfast, brunch, or even dessert, a breakfast braid can be sweet or savory.
You start with dough that is then filled with either a savory filling like meat, eggs and cheese or a sweet filling like fruit. We love the cherry breakfast braid we’re sharing today but you could also use blueberry, apple, raspberry, or peach.
The dough is braided together over the filling before being baked to a gorgeous golden brown and then topped with a made from scratch glaze drizzled on top. You can’t beat the rich, irresistible flavor! I think it’s one of the best recipes you could make.
The result is an impressive and tasty treat that is so beautiful. It’s stunning when served as part of a brunch spread because it looks so gorgeous and fancy.
But you’ll know the secret: it’s so quick and simple to make homemade!
Cherry Breakfast Braid Recipe
Our yummy recipe is crazy easy to make thanks to the refrigerated dough and our effortless cherry filling. You’ll find this cherry breakfast braid hard to resist. It’s easy to indulge in the entire braid by yourself.
Cherry Breakfast Braid Ingredients
FOR THE BRAID:
- 1 8-ounce package refrigerated crescent roll sheet
- 1 ½ cups of cherries
- 1 tablespoon of sugar
- 2 tablespoons of flour
- zest from ½ a lemon about ½ teaspoon
- 1 teaspoon lemon juice
FOR THE FILLING:
- 4 ounces cream cheese
- 2 tablespoons of butter
- 1 tablespoon of sugar
- 2 tablespoons of flour
- 1 egg for egg wash
FOR THE GLAZE:
- 1 tablespoon butter
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
You could also add a dash of almond extract if you like that combination.
You could make this recipe even faster by using canned cherry pie filling if you would like. I prefer the flavor and texture of the fresh cherries, though!
How to Make a Cherry Breakfast Braid
In a medium-size bowl gently toss cherries with sugar, flour, lemon zest, and lemon juice. Set aside.
In a separate bowl, whisk together cream cheese, butter, sugar, and flour.
Line a large cookie sheet with parchment paper and roll out the sheet of crescent dough.
On the middle third of the dough, spread the cream cheese mixture. Pour cherries on top of the mixture. On the outer two thirds, cut diagonal lines down each side.
Gently fold each piece over the top of the cherries. Gently fold over each end.
In a small bowl, whisk 1 egg. Brush the beaten egg over the top of the braid.
How Long to Bake a Cherry Breakfast Braid
Bake at 375 for 15-20 minutes. Remove from oven and let sit for 20 minutes.
How to Make Cherry Breakfast Braid Glaze
While the braid is resting, make the glaze: melt 1 tablespoon of butter in a small bowl. Pour in vanilla and gently whisk in powdered sugar until it has a drizzle-like consistency.
Drizzle over the top of the braid. Slice and serve.
Once you make this cherry breakfast braid, you’ll understand why it’s a favorite in our family!
More Delicious Recipes
Cherry Breakfast Braid
Ingredients
FOR THE BRAID:
- 1 8- ounce package refrigerated crescent roll sheet
- 1 ½ cups of cherries
- 1 tablespoon of sugar
- 2 tablespoons of flour
- zest from ½ a lemon about ½ teaspoon
- 1 teaspoon lemon juice
FOR THE FILLING:
- 4 ounces cream cheese
- 2 tablespoons of butter
- 1 tablespoon of sugar
- 2 tablespoons of flour
- 1 egg for egg wash
FOR THE GLAZE:
- 1 tablespoon butter
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- In a medium-size bowl gently toss cherries with sugar, flour, lemon zest, and lemon juice. Set aside.
- In a separate bowl, whisk together cream cheese, butter, sugar, and flour.
- Line a large cookie sheet with parchment paper and roll out the sheet of crescent dough.
- On the middle third of the dough, spread the cream cheese mixture. Pour cherries on top of the mixture. On the outer two thirds, cut diagonal lines down each side.
- Gently fold each piece over the top of the cherries. Gently fold over each end.
- In a small bowl, whisk 1 egg. Brush the beaten egg over the top of the braid.
- Bake at 375 for 15-20 minutes. Remove from oven and let sit for 20 minutes.
- While the braid is resting, make the glaze: melt 1 tablespoon of butter in a small bowl. Pour in vanilla and gently whisk in powdered sugar until it has a drizzle-like consistency.
- Drizzle over the top of the braid. Slice and serve.
Talk about a crowd pleaser! This is absolutely incredible!!!
I actually have a question, when you say fresh cherries, what do you mean? Canned tart cherries?If so, do you drain all of the juice off of them? Thanks, this sounds yummy, and I’d love to try making it.
We used fresh cherries for ours, not canned/filling. You could use canned cherries, but I haven’t made it that way so I can’t speak for exactly how much liquid you would need to include. I would think draining them first would be best!