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.