Raspberry Breakfast Braid

Raspberry Breakfast Braid

Prep Time 20 min
Cook Time 15 Min
Servings 10
Difficulty Moderate

Ingredients

  • COFFEE CAKE
  • 2 cups packaged baking mix
  • 1 (3 oz.) package cream cheese
  • 1/4 cup Butter
  • 1/3 cup Milk
  • No-Stick Cooking Spray
  • 1/2 cup Smucker's® Red Raspberry Preserves
  • GLAZE
  • 1 cup Powdered sugar
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1 to 2 tablespoons Milk

Directions

  • Step 1

    HEAT oven to 350°F. Place baking mix in medium bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk. Turn dough onto a lightly floured surface; knead lightly 10 to 12 times.

  • Step 2

    SPRAY a baking sheet with no-stick cooking spray. Roll dough into 12 x 8-inch rectangle. Place on prepared baking sheet. Spread preserves lengthwise down center 1/3 of dough. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over preserves in a criss-cross fashion.

  • Step 3

    BAKE 12 to 15 minutes or until lightly browned.

  • Step 4

    COMBINE glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.

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