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Perfect for breakfast or brunch, our Cherry Cream Cheese Braid is as delicious as it is pretty! This cherry cheese danish is also a lovely accompaniment for afternoon tea, or a midnight snack. With a few simple tips, you can look like a pastry shop professional as you braid this simple sweet roll.
Sweet or savory?
The dough recipe and instructions for these yeast rolls are great with any savory or sweet filling that suits your fancy. We’ve made broccoli, chicken and cheese; mozzarella and pepperoni; sweet apple and simple cinnamon and sugar. It’s a versatile recipe that’s helpful to have in your repertoire.
How to make roll dough
Prep time for the recipe is fairly quick. If you’d like to see some dough making pictures to go along with the recipe, check out our Homemade Dinner Rolls recipe. You do need to allow time for the dough to rise. There’s no active prep during this part, but take the timing into consideration when you’re preparing to bake.
This recipes makes 3 braids, each serving about 10 people. Once you have the dough is ready, simply divide it into three portions.
How to make braided dough
For each braid, roll dough into a long rectangle about 18-inches by 8-inches, then carefully mark dough lengthwise in thirds.
Beat together ingredients for cream cheese filling until softened and blended. Spread cream cheese filling down middle third of dough. Make sure to leave an inch clear at top and bottom of dough.
Next, spread cherry pie filling down middle third of dough over cream cheese mixture. Make sure to leave an inch clear at top and bottom of dough.
Using a sharp knife, cut slash marks about 2-inches long and 1-inch wide down each side of dough.
Tuck top and bottom of dough up over filling, Bring top right and left tabs of dough to middle and overlap them about an inch, then twist together. Then, repeat this motion until all tabs are joined. (This braiding method allows filling to show through and makes a beautiful presentation.)
Once it’s out of the oven, let it cool 10 + minutes before you add the glaze. Since the braid will be warm, the glaze will melt a little, but that’s OK for this recipe. This recipe is good served at room temperature, but it’s the very best served warm!
You’ll love it for Christmas morning breakfast, but it’s also a great brunch recipe or dessert recipe anytime.
We think you’ll also like these other favorite brunch recipes!
- Tomato Basil Tart
- Easy Banana Cinnamon Rolls
- Cranberry Almond Baked French Toast
- Buttermilk Cinnamon Streusel Muffins
- Deviled Eggs with Toasted Pecans and Bacon
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- 2 Tablespoons (2 packages) Dry Yeast
- ¼ cup warm water
- 1 cup warm milk
- ½ cup butter
- ½ cup sugar
- 3eggs, well beaten
- 2 teaspoons salt
- 4 ½ cups flour (+ 2 Tablespoons if needed)
- 3 Tablespoons butter, melted (to spread on dough circles)
For Cream Cheese Filling
- 1 1/2 cups cream cheese (½ cup per braid)
- 6 Tablespoons sugar (2 Tablespoons per braid)
- 1 Tablespoon Vanilla (1 teaspoon per braid)
For Cherry Filling
- 1 can cherry pie filling-approx. 29 ounces (1 cup per braid)
- 3 cups powdered sugar (1 cup per braid)
- 6 Tablespoons milk (2 Tablespoons per braid)
- 1 ½ teaspoons vanilla (1/2 teaspoon per braid)
1. Add yeast to ¼ cup warm water (110 degrees – hotter water will kill yeast.) Let bubble up to activate and soften yeast.
2. Melt butter in milk (place 1 cube butter in 1 cup milk in glass measuring cup; put in microwave for 1 minute.)
3. In a large mixing bowl:
Add yeast, sugar beaten eggs, and salt. Stir gently.
Add cooled milk/butter.
4. Add 2½ cups flour and beat well for 5 minutes; add rest of flour to make a soft dough.
5. Place dough in greased bowl. Cover and allow to rise in warm place until double in bulk.
6. Punch down.
1. To form braid, divide dough into three parts.
For each part, roll dough into a long rectangle about 18-inches by 8-inches.
2. Carefully mark dough lengthwise in thirds.
3. Using a sharp knife, cut slash marks about 2-inches long and 1-inch wide down each side of dough (see picture).
4. Beat together ingredients for cream cheese filling until softened and blended.
5. Spread cream cheese filling down middle third of dough. Make sure to leave an inch clear at top and bottom of dough.
6. Spread cherry pie filling down middle third of dough over cream cheese mixture. Leave an inch clear at top and bottom of dough.
7. Tuck top and bottom of dough up over filling, Bring top right and left tabs of dough to middle and overlap them about an inch, then twist together.
8. Repeat this motion until all tabs are joined. (This braiding method allows filling to show through and makes a beautiful presentation.
9. Place braid on a greased baking sheet or parchment paper.
Let braid rise about 45 minutes or until nearly double in size.
10. Bake at 400 degrees 10-12 minutes until dough is lightly browned.
11. Remove from oven and let cool.
12. When braid has cooled, mix glaze ingredients (for one braid) together and place in a pastry bag or sandwich bag with corner cut. Pipe on glaze in a zig-zag pattern across braid.
Makes 3 medium-sized braids each serving 10
Amount Per Serving: Calories: 252Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 223mgCarbohydrates: 40gFiber: 1gSugar: 17gProtein: 3g
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