Cherry Breakfast Braid

This sweet and tasty cherry breakfast braid recipe is a simple, homemade favorite with dough, creamy cheese, 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 cream cheese and cherry filling before being braided, baked, and topped with a decadent glaze.

Cherry Breakfast Braid Ingredients

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You’ll need:

For The Filling:

• 4 ounces of cream cheese, softened
• ¼ cup of granulated sugar
• 1 egg yolk
• ½ teaspoon of vanilla extract
• ¼ teaspoon of salt
• Zest of 1 small lemon
• ¾ cup of canned cherry pie filling (I used the Duncan Hines-Comstock brand)

For The Braid:

• 1 (8-ounce) package of a refrigerated sheet of crescent roll dough

For The Glaze:

• 1½ cups of powdered sugar
• 2 tablespoons of heavy cream
• 1 tablespoon of lemon juice (from the zested lemon)

Substitutions And Additions

SWEET FILLING: You could also use blueberry, apple, raspberry, or peach filling in this recipe. You could even double the amount of cream cheese filling and omit the fruit altogether. This is a very versatile recipe.

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

CRESCENT ROLLS: I used a refrigerated crescent roll sheet for this, but if you can not find them in your local grocery store, you can use an 8-ounce container of regular crescent rolls. You will not separate them but will push the seams together gently and unroll them into a single rectangle. A sheet of thawed puff pastry would be another good alternative.

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

How To Make This Cherry Breakfast Braid Recipe

STEP ONE: Preheat oven to 375°F. Line a large, rimmed baking sheet with parchment paper or a silicone mat. Set aside.

STEP TWO: In a medium mixing bowl, using a handheld mixer on medium-low speed, beat together the softened cream cheese, granulated sugar, egg yolk, vanilla extract, salt, and lemon zest until smooth.

STEP THREE: Unroll the crescent roll sheet onto the prepared baking sheet and gently flatten it to a rough 8×14-inch rectangle.

STEP FOUR: Using a pizza cutter or sharp knife, cut 10 (1½-inch) strips, at a diagonal, on each side. You want to leave the center solid (about 3-4 inches wide) because that is where you will place your filling.

STEP FIVE: Evenly spread your cream cheese mixture onto the center of your cut crescent roll sheet, being careful not to get it on the cut strips.

STEP SIX: Spoon your cherry pie filling onto the top of the cream cheese filling.

STEP SEVEN: Fold the ends of the crescent dough up, and over the top of the cream cheese and cherries. This helps the filling to stay nice and neat inside the ends of the cherry breakfast braid when baked.

STEP EIGHT: Starting at one end, fold one strip across to the other side of the filling. Then take one strip from the opposite side and cross it over the top of the strip you just placed.

Repeat until you have made a criss-cross (braid) pattern on the top of your crescent and fillings. You want to make sure that you go all the way across to the other side when placing your strips. This ensures that your filling does not seep out the sides when baked.

STEP NINE: Bake for 20 to 25 minutes or until golden.

STEP TEN: In a medium bowl, combine the powdered sugar, heavy cream, and lemon juice. Whisk until smooth. If your glaze is too thick, you can add a small amount of additional lemon juice to thin it. Be careful not to add too much liquid.

STEP ELEVEN: Allow your baked cherry breakfast braid to cool on the counter for 30 minutes before adding the glaze and serving.

How To Serve This Cherry Braid

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. Treat yourself to this delicious cherry braid and a cup of coffee, hot chocolate, or how about an iced caramel macchiato?

Want more tasty recipes made with simple ingredients for breakfast? We love this sausage breakfast casserole, while this coffee cake will satisfy your sweet tooth.

MORE CHERRY DESSERT RECIPES

Muffins

Cherry Cobbler Muffins

Cookie Recipes

Cherry Cheesecake Cookies

Storing This Cherry Breakfast Pastry

IN THE FRIDGE: Wrap any leftover crescent roll Danish braid in plastic wrap and store them 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 it before baking. Cover the braid in plastic wrap and then in aluminum foil to freeze. Once you are ready to serve it, thaw and bake.

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. 

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• Lemon Lush
• Blueberry Hand Pies
• Cherry Danish
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Cherry Breakfast Braid

5 from 2 votes

This sweet and tasty cherry breakfast braid recipe is a simple, homemade favorite with dough, creamy cheese, cherries, and a delicious glaze!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 7

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Ingredients

  

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Filling

• 4 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 egg yolk
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 small lemon zest
• ¾ cup cherry pie filling (I used the Duncan Hines-Comstock brand)

Braid

• 8 ounce crescent roll sheet (I used Pillsbury brand)

Glaze

• 1½ cups powdered sugar
• 2 tablespoons heavy cream
• 1 tablespoon lemon juice (from the zested lemon)

Instructions

 

• Preheat oven to 375°F. Line a large, rimmed baking sheet with parchment paper or a silicone mat. Set aside.
• In a medium mixing bowl, using a handheld mixer on medium-low speed, beat together the softened cream cheese, granulated sugar, egg yolk, vanilla extract, salt and lemon zest until smooth.
• Unroll the crescent roll sheet onto the prepared baking sheet and gently flatten it to a rough 8×14-inch rectangle.
• Using a pizza cutter or sharp knife, cut 10 (1½-inch) strips, at a diagonal, on each side. You want to leave the center solid (about 3 to 4 inches wide) because that is where you will place your filling.
• Evenly spread your cream cheese mixture onto the center of your cut crescent roll sheet, being careful not to get it on the cut strips.
• Spoon your cherry pie filling onto the top of the cream cheese filling.
• Fold the ends of the crescent dough up, and over the top of the cream cheese and cherries. This helps the filling to stay nice and neat inside the ends of the cherry breakfast braid when baked.
• Starting at one end, fold one strip across to the other side of the filling. Then take one strip from the opposite side and cross it over the top of the strip you just placed. Repeat until you have made a criss-cross (braid) pattern on the top of your crescent and fillings. You want to make sure that you go all the way across to the other side when placing your strips. This ensures that your filling does not seep out the sides when baked.
• Bake for 20 to 25 minutes or until golden.
• In a medium bowl, combine the powdered sugar, heavy cream, and lemon juice. Whisk until smooth. If your glaze is too thick you can add a small amount of additional lemon juice to thin it. Be careful not to add too much liquid.
• Allow your baked cherry breakfast braid to cool on the counter for 30 minutes before adding the glaze and serving.

Video

Notes

• If you are serving a crowd, you can very easily double this recipe. If you get 1 (21-ounce) can of the canned pie filling, you can split the contents in half between the two breakfast braids, and it will yield approximately ¾ cup for each breakfast braid.
• Make sure your ingredients are at room temperature to make combining them easy and ensuring there are no lumps.
• Use either a sharp knife, pizza cutter, or a pastry wheel to easily cut the diagonal lines.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your breakfast braid at the lower end of the recommended baking time.
• Make sure the puff pastry braid is cooled before you drizzle the glaze to make sure it sets nicely.

Nutrition

Calories: 237kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 52mg | Sodium: 144mg | Potassium: 58mg | Fiber: 1g | Sugar: 33g | Vitamin A: 370IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

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