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.
How to make braided dough
Step 1:
For the braid, roll dough into a long rectangle about 18-inches by 8-inches, then carefully mark dough lengthwise in thirds.
Step 2:
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.
Step 3:
Using a sharp knife, cut slash marks about 2-inches long and 1-inch wide down each side of dough.
Step 4:
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.
Enjoy!
Dianna
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
Don't forget to pin this recipe for later! You can also follow us on Pinterest here!
Tried this recipe and loved it? Comment and Rate it! Also send us a picture, WE WANT TO SEE!
Cherry Cream Cheese Braid
Ingredients
- 2 Tablespoons warm water
- 1 Tablespoon dry yeast
- ½ cup warm milk
- ¼ cup butter
- ¼ cup granulated sugar
- 2 eggs well beaten
- ¾ teaspoon salt
- 2 ¼ cups flour + 2 Tablespoons if needed
For Cream Cheese Filling
- ¾ cup cream cheese
- ¼ cup powdered sugar
- 1 ½ Tablespoons butter
- 1 teaspoon Vanilla
For Cherry Filling
- 2 cups canned cherry pie filling (approx. 16 ounces)
For Glaze
- 1 ½ cups powdered sugar
- 3 Tablespoons milk
- 1 teaspoons vanilla
Instructions
Dough
- Add yeast and 2 Tablespoons warm water (110 degrees – hotter water will kill yeast.) Let bubble up to activate and soften yeast.
- Melt butter in milk (place ¼ cup butter in ½ cup milk in glass measuring cup or microwave safe bowl) and microwave for 30 seconds or until melted; then let cool.
- In a large mixing bowl: Add yeast, sugar, beaten eggs, and salt. Stir gently. Add cooled milk/butter. Add 1½ cups flour and beat well for 5 minutes. Add the remaining flour, mix until a soft dough forms.
- Place dough in greased bowl. Cover and allow to rise in warm place until double in bulk. After it has risen, punch dough down.
Form Braid:
- To form braid, roll dough into a long rectangle about 18-inches by 8-inches.
- Carefully mark dough lengthwise in thirds.Using a sharp knife, cut slash marks about 2-inches long and 1-inch wide down each side of dough (see picture).
- Beat together ingredients for cream cheese filling until softened and blended. Then spread cream cheese filling down middle third of dough. Make sure to leave an inch clear at top and bottom of dough.
- Spread cherry pie filling down middle third of dough over cream cheese mixture. Leave an inch clear at top and bottom 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. Repeat this motion until all tabs are joined. (This braiding method allows filling to show through and makes a beautiful presentation.
- Place braid on a greased baking sheet or parchment paper. Let braid rise about 45 minutes or until nearly double in size.
- Bake at 400 degrees Fahrenheit 10-15 minutes until dough is lightly browned. Remove from oven and let cool.
- When braid has cooled, mix glaze ingredients together and place in a pastry bag or sandwich bag with corner cut. Pipe on glaze in a zig-zag pattern across braid.
Nutrition
Share it on Instagram and tag us and tag #infinetasterecipes so we can see it!
Are you part of our Facebook Page? Follow along with what's new on In Fine Taste, share YOUR favorite recipes, ask questions, post pictures of what your making, and more! Like our page HERE
LOVED IT, I WILL MAKE IT APPLE PIE FILLING AND ADD FRESH APPLES TOO. YOU CA DO SO MUCH WITH THE DOUGH, THANKS FOR A GOOD RECIPE THAT I DID NOT HAVE TO ADD TO.
Hi there,
I was wondering if these freeze well after or before being baked?
Thanks
Hi Kit! Sorry for the late response, some how I missed the notification of your comment.
If you want to freeze this braid, I would make and assemble it, but don't bake it, and then freeze it. It should freeze well for up to 3 months. Then, when you are ready to bake it, let it thaw and rise again before popping it into the oven. Let us know if you try it, we'd love to see and hear what you thought!
- Dianna
This was absolutely sinful! It was so GOOD!! My husband loved it. My kids would’ve loved it had I not put cherries in it, but their loss. My only complaint was the dough was good but a tad salty (I used table salt). Maybe half tsp to a tsp less would’ve been perfect. I could taste it, but it wasn’t gross—just slightly too much. But overall, it was delicious and addicting. Saving the recipe for sure!