Why You’ll Love This Recipe

This Cherry Breakfast Braid is the ideal combination of simplicity and indulgence. With only a few ingredients, it comes together quickly and bakes into a beautiful, golden-brown pastry. The contrast between the rich cream cheese filling and the fruity cherry center is irresistible. Plus, it looks impressive enough for a special occasion, yet it’s easy enough for a weekday breakfast. It’s a guaranteed crowd-pleaser!

Ingredients

Refrigerated crescent roll sheet: I used Pillsbury brand
Canned cherry pie filling: I used Duncan Hines-Comstock brand
Cream cheese
Granulated sugar
Vanilla extract
Salt
Egg

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C).
Unroll the crescent roll dough onto a baking sheet lined with parchment paper. Pinch the seams together to form a large rectangle.
In a small bowl, blend the cream cheese, sugar, vanilla extract, and a pinch of salt until smooth.
Spread the cream cheese mixture down the center of the dough, leaving a border on both sides.
Spoon the cherry pie filling over the cream cheese mixture.
Using a sharp knife or pizza cutter, slice the dough on either side of the filling, making strips about 1 inch wide.
Fold the strips of dough over the filling, alternating sides, to create a braid-like pattern.
Beat the egg and brush it over the top of the dough for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and fully cooked.
Allow to cool slightly before serving.

Servings and Timing

Servings: 8-10 servings
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes

Variations

Add nuts: For extra crunch, add some chopped walnuts or pecans to the cream cheese mixture.
Other fruit fillings: Swap the cherry pie filling with blueberry, apple, or raspberry for a different flavor profile.
Glaze: After baking, drizzle the braid with a simple glaze made from powdered sugar and milk for extra sweetness.
Dairy-free: You can substitute the cream cheese with a non-dairy alternative, like vegan cream cheese.

Storage/Reheating

Storage: Store any leftovers in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in the oven at 300°F for 5-10 minutes to retain its crispy texture, or microwave for 20-30 seconds.

FAQs

1. Can I use homemade dough for this recipe?

Yes, you can substitute the crescent roll dough with homemade dough if preferred, though it may take a bit longer to prepare.

2. Can I make this Cherry Breakfast Braid ahead of time?

Yes, you can assemble it ahead of time and store it in the refrigerator for up to 24 hours before baking. Just make sure to brush with the egg wash just before baking.

3. Can I freeze this breakfast braid?

Yes, you can freeze the unbaked braid. Wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.

4. Can I use a different type of cream cheese?

Yes, you can use flavored cream cheeses like strawberry or cinnamon for a fun twist on this recipe.

5. Is there a way to make this recipe less sweet?

If you prefer a less sweet breakfast, reduce the sugar in the cream cheese mixture or opt for a sugar-free pie filling.

6. How can I ensure the dough doesn’t become too soggy?

Be sure to drain the cherry pie filling well before using it, and avoid overfilling the braid to keep the dough from becoming too moist.

7. Can I make this into individual servings?

Yes, you can cut the dough into smaller rectangles and create mini breakfast braids for individual servings.

8. How do I know when the braid is done baking?

The braid should be golden brown and the dough fully cooked. You can test it by gently pulling back a piece of dough to ensure there is no raw dough inside.

9. What if I don’t have a pizza cutter or sharp knife?

You can use kitchen scissors or any sharp knife to slice the dough into strips.

10. Can I use a different type of fruit filling?

Absolutely! You can use any canned fruit filling of your choice, such as peach, apple, or blueberry, for a different flavor.

Conclusion

This Cherry Breakfast Braid is a simple yet delicious breakfast or brunch treat that’s sure to impress. With its soft, flaky crust and sweet, creamy filling, it’s the perfect way to start your day. Whether for a family breakfast or a special occasion, this recipe is both easy to make and fun to enjoy.

Cherry Breakfast Braid

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Author: Julia
Total Time: 30 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Start your morning off right with this easy and delicious Cherry Breakfast Braid. A flaky crescent dough envelops a rich cream cheese filling and a sweet, tart cherry center, making this pastry the perfect breakfast or brunch treat. Whether you’re hosting a special occasion or craving a simple indulgence, this recipe is sure to impress. Try variations like using different fruit fillings or adding a sweet glaze to elevate your breakfast experience!

Ingredients

Refrigerated crescent roll sheet (Pillsbury brand recommended)

Canned cherry pie filling (Duncan Hines-Comstock brand suggested)

Cream cheese

Granulated sugar

Vanilla extract

Salt

Egg

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Instructions

Preheat oven to 375°F (190°C).
Unroll crescent dough on a parchment-lined baking sheet and pinch seams together to form a rectangle.
In a small bowl, combine cream cheese, sugar, vanilla extract, and salt. Mix until smooth.
Spread the cream cheese mixture down the center of the dough, leaving a border on each side.
Spoon cherry pie filling over the cream cheese layer.
Slice the dough into 1-inch strips on each side of the filling using a knife or pizza cutter.
Alternate folding the strips of dough over the filling to create a braided effect.
Beat the egg and brush it over the top of the dough.
Bake for 20-25 minutes until golden brown and fully cooked.
Allow to cool slightly before serving.