Raspberry Breakfast Braid16 Reviews
“When it's fresh out of the oven, this raspberry filled coffee cake smells as good as it tastes.” - by SMUCKER'S®
Original recipe yields 12 servings
- 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.
- 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.
Amount Per Serving (12 total)
- 217 cal
- 9.5 g
- 31.5 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"Packaged baking mix would be something like "Bisquick" -- a baking mix with multiple ingredients in it...." See more"
Hollys Taylor Made Treats
"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 extrac..." See moret and cherry flavors compliment each other nicely."
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