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Raspberry Breakfast Braid

Total Time

Prep: 20 min. Bake: 15 min.

Makes

12 servings

We like using blackberries, marionberries, a mixture of raspberries and blackberries, or all three in this quick and easy pastry. —Tressa Nicholls, Sandy, Oregon
Raspberry Breakfast Braid Recipe photo by Taste of Home
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Ingredients

  • 2 cups biscuit/baking mix
  • 3 ounces cream cheese, cubed
  • 1/4 cup cold butter, cubed
  • 1/3 cup 2% milk
  • 1-1/4 cups fresh raspberries
  • 3 tablespoons sugar
  • 1/4 cup vanilla frosting

Directions

  1. Preheat oven to 425°. Place biscuit mix in a large bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
  2. On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar.
  3. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at 1 end, fold alternating strips at an angle across raspberries; seal ends.
  4. Bake until golden brown, 15-20 minutes. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high until it reaches desired consistency, 5-10 seconds; drizzle over pastry.

Nutrition Facts

1 slice: 185 calories, 10g fat (5g saturated fat), 19mg cholesterol, 319mg sodium, 22g carbohydrate (8g sugars, 1g fiber), 2g protein.

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