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Cherry Breakfast Braid

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Breakfast and Cherry
This sweet and tasty recipe is a simple, homemade favorite with dough, fresh cherries, and a delicious glaze!
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This sweet, homemade cherry breakfast braid is so yummy, plus it’s absolutely beautiful! Flaky pastry 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.

Want more tasty recipes made with simple ingredients? We love this sausage breakfast casserole. This cherry dump cake is a favorite for anyone who tries it. This cherry 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.

A slice of cake on a plate, with Braid and Cherry

CHERRY BREAKFAST BRAID INGREDIENTS

You will need:

For the Braid

  • 1 tablespoon of sugar
  • 2 tablespoons of flour
  • zest from ½ a lemon, about ½ teaspoon
  • 1 teaspoon lemon juice
  • 1 8-ounce package refrigerated sheet of crescent roll dough

For the Filling

  • 1 ½ cups of cherries
  • 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 melted butter
  • 1 cup of powdered sugar
  • 1 teaspoon of vanilla extract

SUBSTITUTIONS AND ADDITIONS

CHERRY FILLING: You could make this recipe even faster by using canned cherry pie filling if you would like. 

SWEET FILLING: You could also use blueberry, apple, raspberry, or peach filling in this recipe.

SAVORY FILLING:  You could also turn this breakfast braid into a savory treat and add meat, eggs and cheese for the filling.

ALMOND EXTRACT: To make an almond glaze, you could add a dash of almond extract with the glaze ingredients. 

A piece of cake on a plate, with Cherry and Cheese

HOW TO MAKE THIS CHERRY BREAKFAST BRAID RECIPE

STEP ONE: In a medium bowl, gently combine cherries with sugar, flour, lemon zest, and lemon juice. Set aside.

STEP TWO: In a separate bowl, whisk together cream cheese, butter, sugar, and flour.

PRO TIP: Make sure your ingredients are room temperature to make combining them easy and ensuring there are no lumps.

A piece of cake on a plate, with Braid and Cherry

STEP THREE: Line a large cookie sheet with a piece of parchment paper and spray with nonstick spray and then roll out the sheet of crescent dough.

STEP FOUR: On the middle third of the dough, leaving about a 1-inch border, spread the cream cheese mixture. Place cherries on top of the mixture. On the outer two thirds, cut diagonal lines down each long side creating approximately 1-inch strips.

PRO TIP: Use either a sharp knife, pizza cutter or a pastry wheel to easily cut the diagonal lines.

STEP FIVE: Gently fold strips over the top of the cherries. Gently fold over each end.

A close up of food, with Cherry and Pie

STEP SIX: In a small bowl, whisk 1 egg. Use a pastry brush to spread the beaten egg over the top of the braid.

STEP SEVEN: Bake at 375°F for 15-20 minutes until golden brown. Remove from oven and let sit for 20 minutes.

STEP EIGHT: 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.

STEP NINE: Drizzle glaze over the top of the braid. Slice and serve.

PRO TIP: Make sure the puff pastry braid is cooled before you drizzle the glaze to make sure it sets nicely.

HOW TO SERVE

Breakfast braids are perfect for breakfast, brunch or even dessert. 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 requires very little effort to make homemade! 

Treat yourself to this delicious cherry braid and a cup of coffee or how about an iced caramel macchiato. You could also serve it with a refreshing iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side.

STORAGE

IN THE FRIDGE: Wrap any leftovers in plastic wrap and store in the fridge for up to 3 days.

IN THE FREEZER: If you want to freeze this easy recipe, we would recommend assembling it and freezing before baking. Cover braid in plastic wrap and then in aluminum foil to freeze. Once you are ready to serve it, thaw and bake.

A piece of cake on a plate, with Cherry and Strawberry

Our yummy recipe is crazy easy to make thanks to the refrigerated dough and our effortless cherry cream cheese filling. You’ll find this cherry breakfast braid hard to resist. It’s easy to indulge in the entire braid by yourself. 

FAQ

Can I use canned cherries or frozen cherries?

We used fresh cherries for ours, not canned cherries or cherry pie filling. You could use canned cherries or frozen cherries though. If you are using canned cherries, we would recommend draining them first.

Can I make this a savory braid? If so, what fillings could I use?

Shredded cheese, ground beef, bacon, scrambled eggs would all be delicious choices.

Can I freeze the cherry braid?

We recommend freezing it before you bake it. Cover in plastic wrap and aluminum foil and then freeze once assembled. Thaw and bake when you are ready to eat it.

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Breakfast and Cherry

Cherry Breakfast Braid

5 from 1 vote
This sweet and tasty recipe is a simple, homemade favorite with dough, fresh cherries, and a delicious glaze!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

FOR THE BRAID:

  • 1 8-ounce package refrigerated crescent roll sheet
  • tablespoon  of sugar
  • tablespoons  of flour
  • zest from ½ a lemon about ½ teaspoon
  • teaspoon  lemon juice

FOR THE FILLING:

  • ounces  cream cheese
  • tablespoons  of butter
  • tablespoon  of sugar
  • tablespoons  of flour
  • egg for egg wash
  • cups cherries

FOR THE GLAZE:

  • tablespoon butter
  • cup  of powdered sugar
  • 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.

Video

Notes

TIP: Make sure your ingredients are room temperature to make combining them easy and ensuring there are no lumps.
 
TIP: Use either a sharp knife, pizza cutter or a pastry wheel to easily cut the diagonal lines.
 
TIP: Make sure the puff pastry braid is cooled before you drizzle the glaze to make sure it sets nicely.

Nutrition

Calories: 400kcal
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

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  1. Deb says

    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.

    • Layne Henderson says

      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!

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