Blueberry Cream Cheese Breakfast Braid Food

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BLUEBERRY CREAM CHEESE BREAKFAST BRAID



Blueberry Cream Cheese Breakfast Braid image

Blueberry Cream Cheese Breakfast Braids are a beautiful and easy breakfast danish that anyone will love!

Provided by Leah Maroney

Categories     Breakfast     Brunch     Dessert

Time 35m

Number Of Ingredients 9

1 package crescent rolls
1 pint blueberries
8 ounces cream cheese (softened to room temperature)
1/4 cup plus 1 teaspoon sugar (granulated)
Zest of 1 lemon
1 tablespoon flour
2 teaspoons lemon juice
1/4 cup milk
1/2 cup powdered sugar

Steps:

  • Preheat the oven to 375 F.
  • Roll out the crescent roll dough into a thinner, rectangular sheet.
  • Combine the cream cheese, 1/4 cup of granulated sugar, and lemon zest in a bowl until smooth and completely combined.
  • Spread the cream cheese mixture onto the center of the crescent roll sheet. Leaving about an inch and a half of dough on either side of the mixture.
  • Toss the blueberries with the tablespoon of flour, lemon zest , and teaspoon of sugar.
  • Place the blueberries over the cream cheese mixture.
  • Make diagonal cuts into the dough, starting where there is not cream cheese and stopping when you get to the cream cheese center. Make about 10 cuts on each side.
  • Pull the strips of dough over the top the blueberries, alternating sides.
  • Place on the center rack of the oven and bake for about 15 minutes, or until golden brown.
  • While it is cooling, whisk together whole milk and powdered sugar to create a glaze .
  • When the blueberry braid has slightly cooled, drizzle the glaze over the top and serve.

Nutrition Facts : Calories 283 kcal, Carbohydrate 33 g, Cholesterol 46 mg, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, Sodium 209 mg, Sugar 21 g, Fat 15 g, ServingSize 8 servings, UnsaturatedFat 0 g

BLUEBERRY CREAM CHEESE BRAIDED LOAF



Blueberry Cream Cheese Braided Loaf image

A quick and easy braided breakfast loaf. Great for overnight guests or your family. --NOTE-- Prep time includes cooling time.

Provided by Kim D.

Categories     Breakfast

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 7

6 ounces cream cheese, softened
1 large egg, separated
1 1/4 cups confectioners' sugar, divided
1 (11 ounce) can refrigerated breadstick dough
3/4 cup fresh blueberries
2 teaspoons water
2 tablespoons orange juice

Steps:

  • Preheat oven to 375°F
  • Lightly spray a baking sheet with non-stick cooking spray or line with parchment paper; set aside.
  • Beat cream cheese in a mixing bowl at medium speed with an electric mixer until creamy.
  • Add egg yolk and 1/4 cup confectioners' sugar and beat well; set aside.
  • Remove breadstick dough from can.
  • Unroll and separate dough into two rectangles.
  • Place dough rectangles side by side on prepared baking sheet.
  • Press seams together to seal the two rectangles and down the center of the dough.
  • Spoon cream cheese mixture onto the center of the dough.
  • Wash, drain and dry blueberries.
  • Sprinkle blueberries over cream cheese mixture.
  • Separate dough at perforations up to the cream cheese mixtures, slightly stretching dough strips.
  • Beginning at top edge of dough, braid strips to cover filling.
  • Tuck the last two ends under at the bottom of loaf.
  • In a small bowl, meat egg white and water with a fork until blended to form an egg wash.
  • Bush egg wash over braided loaf.
  • Bake about 20 minutes.
  • Cool about 30-45 minutes on baking sheet.
  • In a small bowl, combine remaining 1 cup of confectioners' sugar and orange juice; whisk until smooth.
  • Drizzle glaze over braided loaf before serving.
  • For best presentation, slice with an electric knife or a serrated knife.

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