Raspberry Breakfast Braid Recipe - Allrecipes.com
Raspberry Breakfast Braid Recipe

Raspberry Breakfast Braid

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"When it's fresh out of the oven, this raspberry filled coffee cake smells as good as it tastes."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto a lightly floured surface and knead lightly 10 to 12 times. Roll dough into a 12x8-inch rectangle. Turn onto greased 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 filling.
  2. Bake at 425 degrees F for 12 to 15 minutes or until lightly browned. Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2007

Packaged baking mix would be something like "Bisquick" -- a baking mix with multiple ingredients in it.

Most Helpful Critical Review
Nov 19, 2007

This looks absolutely delicious, and I'd love to make it. But what on earth is "packaged baking mix"? Is it just like a basic pastry dough mix, cake mix, what is it?


28 Ratings

Dec 16, 2004

Very good, easy, and quick recipe. I used apricot jam instead of raspberry and it was delicious. I also tried it with cherry pie filling and sprinkled almonds on top of the glaze. The almond extract and cherry flavors compliment each other nicely.

Mar 22, 2008

Very quick and very easy. Just remeber to seal off the ends of your pastry or else you're going to have jelly everywhere.

Jan 04, 2011

I have made this several times, and it is easy and delicious. I have never had a problem with the braiding part, and it looks beautiful when done. The glaze, with the almond flavoring, adds a lot of flavor to this, and I wouldn't make it without. I have only made this with raspberry jam, but I may try it with apricot or blackberry next. Overall, this is a great addition to a breakfast or brunch.

Sep 07, 2010

Yummy! I was tempted to add more jam because it didn't look like enough, but I'm glad I didn't...it would have been too sweet. The icing is yummy, too.

Jun 16, 2010

I used homemade blackberry jam for a filling and substituted a mix of lemon & orange extract for the vanilla and almond. The crust was light and flaky, and, as previously mentioned, the touch of cream cheese was a nice addition. For some reason, I'm not too thrilled with the *braid* presentation method - - - I'd like to try this same recipe with more of a danish layout. Will have to play around with it.

Dec 31, 2007

I thought that this was very easy and flavorful! The cream cheese (I used low fat Neufchatel) is a very nice addition to the crust and it came out nice and flaky. The almond icing adds a lot of flavor but make sure to get the good almond extract. I made the braid the night before, refrigerated it, and baked it off in the morning. It came out perfect and all of the kids loved it!


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  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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