Raspberry Breakfast Braid

Raspberry Breakfast Braid

19

"When it's fresh out of the oven, this raspberry filled coffee cake smells as good as it tastes."

Ingredients

{{adjustedServings}} servings 217 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto a lightly floured surface and knead lightly 10 to 12 times. Roll dough into a 12x8-inch rectangle. Turn onto greased baking sheet. Spread preserves lengthwise down center 1/3 of dough. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over filling.
  2. Bake at 425 degrees F for 12 to 15 minutes or until lightly browned. Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.
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Reviews

19
  1. 28 Ratings

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Packaged baking mix would be something like "Bisquick" -- a baking mix with multiple ingredients in it.

This looks absolutely delicious, and I'd love to make it. But what on earth is "packaged baking mix"? Is it just like a basic pastry dough mix, cake mix, what is it?

Very good, easy, and quick recipe. I used apricot jam instead of raspberry and it was delicious. I also tried it with cherry pie filling and sprinkled almonds on top of the glaze. The almond ...