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Raspberry Breakfast Braid

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close up shot of raspberry breakfast braid on a plate with raspberries on the side
This deliciously flaky raspberry breakfast braid will awaken your senses as you bite into the light pastry to find the sweet raspberry and cream filling tucked inside.
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Table of Contents
  1. Raspberry Breakfast Braid Ingredients
  2. How to Make This Raspberry Breakfast Braid Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This impressive raspberry breakfast braid is pretty enough to serve at your next brunch gathering or for a special breakfast with your family. Sweet raspberry pie filling and cream cheese are wrapped in a delicious flaky pastry making this delicacy an indulgent way to start your day. 

overhead shot of Raspberry Breakfast Braid on a board with raspberries on the side

Raspberry Breakfast Braid Ingredients

Raspberry Breakfast Braid raw ingredients that are labeled

You’ll need:

For the Filling

  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • Zest of 1 small lemon
  • ¾ cup raspberry pie filling

For the Braid

  • 8 ounce crescent roll sheet

For the Glaze

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

PRO TIP:

Garnish or serve with fresh raspberries for a pretty presentation.

SUBSTITUTIONS AND ADDITIONS

CRESCENT ROLL DOUGH: If you cannot find a canned crescent roll sheet, you can use a regular can of crescent rolls. Simply press together the seams as you pat your dough into the 8×14-inch rectangle.

SWEET FILLING: You could also use blueberry, apple, cherry, or peach filling in this danish pastry 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.

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

How to Make This Raspberry Breakfast Braid Recipe

STEP ONE: Preheat the oven to 375°F. Line a large rimmed baking sheet with a sheet of 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.

OUR RECIPE DEVELOPER SAYS

Make sure your ingredients are at room temperature so that they blend together fully.

cream cheese, sugar, egg yolk, vanilla, salt and lemon zest blended together

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

crescent dough flatten in a baking pan

STEP FOUR: Using a pizza cutter, pastry wheel, or sharp knife, cut ten 1½-inch wide 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.

strips cut at a diagonal on each side in a baking dish

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

cream cheese mixture spread onto the center on a baking pan

STEP SIX: Spoon your raspberry 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 filling. This helps the filling stay nice and neat inside the ends of the raspberry breakfast braid when baked.

crescent dough folded up and over the top of the cream cheese and cherries

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 raspberry filling does not seep out the sides when baked.

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

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your braid at the lower end of the recommended baking time.

crescent dough baked in a baking pan

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.

powdered sugar, cream and lemon juice whisked in a bowl

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

PRO TIP:

Be sure to allow the breakfast braid to cool down completely before drizzling the top of the braid with the glaze, or the glaze will melt right off the braid. Do not mix up the glaze until the braid is cooled down, or cover it tightly with plastic wrap so that no air gets to the glaze. You do not want it to get crusty on the top before drizzling, or there will be chunks in it.

raspberry breakfast braid being glazed with a spoon

How To Serve

This amazing iced raspberry pastry braid would be the perfect centerpiece on your Sunday brunch table. Adding a savory sheet pan breakfast and homemade pumpkin spice latte would give everyone plenty of choices to fill their bellies.

Our cherry breakfast braid and blueberry coffee cake are two more sweet breakfast offerings that we love to whip up on a special occasion.

Storage

IN THE FRIDGE: Store leftover raspberry pastry braid in the refrigerator, covered in plastic wrap, for up to 4 days.

IN THE FREEZER: If you want to freeze this easy recipe, we 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.

close up shot of Raspberry Breakfast Braid on a plate with raspberries on the side

The flaky dough will melt in your mouth, and the raspberries and cream filling are sweet and tart, making it hard to resist this breakfast pastry. Plus, it’s so pretty that it would make a great breakfast or brunch option for special occasions.

FREQUENTLY ASKED QUESTIONS

Can I use homemade raspberry pie filling?

We use canned raspberry pie filling, but you could use homemade pie filling instead for this danish braid.

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

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

Can I freeze the raspberry braid?

We recommend freezing this raspberry cream cheese breakfast braid 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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close up shot of raspberry breakfast braid on a plate with raspberries on the side

Raspberry Breakfast Braid

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This deliciously flaky raspberry breakfast braid will awaken your senses as you bite into the light pastry to find the sweet raspberry and cream filling tucked inside.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 7

Ingredients
  

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 raspberry pie filling

Braid

  • 8 ounces crescent roll sheet

Glaze

  • cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon lemon juice, from the zested lemon

Instructions
 

  • Preheat the 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, careful not to get it on the cut strips.
  • Spoon your raspberry 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 raspberry 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 raspberry breakfast braid to cool on the counter for 30 minutes before adding the glaze and serving.

Notes

  • Garnish or serve with fresh raspberries for a pretty presentation.
  • Make sure your ingredients are at room temperature so that they blend together fully.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your braid at the lower end of the recommended baking time.
  • Be sure to allow the breakfast braid to cool down completely before drizzling the top of the braid with the glaze, or the glaze will melt right off the braid. Do not mix up the glaze until the braid is cooled down, or cover it tightly with plastic wrap so that no air gets to the glaze. You do not want it to get crusty on the top before drizzling, or there will be chunks in it.

Nutrition

Calories: 348kcal | Carbohydrates: 54g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 403mg | Potassium: 44mg | Fiber: 1g | Sugar: 40g | Vitamin A: 324IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
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