Raspberry Breakfast Braid

  • Rating ****

10 to 12 servings


  • For the Coffee Cake:
  • 2 cups packaged baking mix
  • One 3-ounce package cream cheese
  • 1/4 cup butter or margarine
  • 1/3 cup milk
  • 1/2 cup Smucker’s Red Raspberry Preserves
  • For the Glaze:
  • 1 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla
  • 1 to 2 tablespoons milk


Preheat the oven to 425 degrees F.


In a medium bowl, measure the baking mix. Cut in the cream cheese and butter until the mixture is crumbly. Stir in the milk. Turn the dough onto a lightly floured surface and knead lightly 10 to 12 times.

Roll the dough into a 12 x 8-inch rectangle. Turn onto a greased baking sheet. Spread the preserves lengthwise downthe center third of the dough. Make

2 1/2-inch cuts at 1-inch intervals on the long sides. Fold the strips over the filling.

Bake for 12 to 15 minutes, or until lightly browned.


Combine all the glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over the coffee cake.

Recipe reprinted by permission of Smucker's. All rights reserved.

RecID 8543

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