Dessert

Raspberry Breakfast Braid Recipe

Byluca Carter November 30, 2025November 30, 2025

Introduction

This Raspberry Breakfast Braid is a delightful combination of flaky crescent roll dough filled with creamy lemon-tinged cream cheese and sweet raspberry pie filling. It’s an impressive yet easy-to-make pastry perfect for weekend brunch or a special breakfast treat.

A white plate holds a sliced pastry with a golden-brown, flaky crust topped with white icing stripes. Inside, there are two main layers: a smooth white cream layer on the bottom and a thick red raspberry jam layer above it. A single fresh raspberry sits on top of the pastry. In the background, more pastries with the same icing and raspberries sit on a wooden board, and a small white bowl filled with fresh raspberries is also visible, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces cream cheese, softened
¼ cup granulated sugar

1 egg yolk
½ teaspoon vanilla extract

¼ teaspoon salt
1 small lemon zest

¾ cup raspberry pie filling
8 ounces crescent roll sheet
1½ cups powdered sugar

2 tablespoons heavy cream
1 tablespoon lemon juice (from the zested lemon)

Instructions

Step 1: Preheat your oven to 375°F and line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set it aside for later use.

Step 2: In a medium mixing bowl, beat together the softened cream cheese, granulated sugar, egg yolk, vanilla extract, salt, and lemon zest using a handheld mixer on medium-low speed until smooth and creamy.
Step 3: Unroll the crescent roll dough sheet onto the prepared baking sheet. Gently press and flatten it to form a rough rectangle about 8 by 14 inches.
Step 4: Using a pizza cutter or sharp knife, make 10 diagonal cuts about 1½ inches wide on each side of the rectangle, leaving a solid center section approximately 3 to 4 inches wide for the filling.

Step 5: Evenly spread the cream cheese mixture onto the center section of the dough, avoiding the cut strips on the sides.
Step 6: Spoon the raspberry pie filling evenly over the cream cheese layer.
Step 7: Fold the short ends of the dough up and over the filling to help contain it within the braid while baking.

Step 8: Starting at one end, fold one strip diagonally across the filling to the opposite side, then alternate with a strip from the other side, creating a criss-cross braid pattern. Continue until all strips are folded over the filling, sealing the braid.
Step 9: Bake the braid in the preheated oven for 20 to 25 minutes, or until the crescent roll dough is golden brown and cooked through.
Step 10: While the braid bakes, whisk together powdered sugar, heavy cream, and lemon juice in a bowl until smooth. Adjust consistency with a little more lemon juice if needed, but keep it thick enough to drizzle.

Step 11: Allow the baked braid to cool on the counter for about 30 minutes. Drizzle the lemon glaze over the top, then slice and serve.

Tips & Variations

Use fresh or frozen raspberries cooked down with a little sugar to make your own pie filling for a fresher taste.
Swap raspberry pie filling with other fruit preserves like strawberry or blueberry for different flavors.

Brush the dough with an egg wash before baking for an extra glossy, golden crust.
Add a pinch of cinnamon or almond extract to the cream cheese mixture for a subtle flavor twist.

Storage

Store any leftover braid in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in the oven at 300°F for 5 to 10 minutes to restore flakiness before serving.

How to Serve

A single slice of a pastry roll is placed on a stack of three white plates with a white marbled surface underneath. The pastry has a golden brown, flaky outer layer with white icing drizzled in stripes on top. Inside, there are three visible layers: the top flaky golden crust, a thick middle layer of deep red raspberry filling mixed with some jam texture, and a bottom creamy white cheese layer. On top of the slice sits a bright red raspberry, and two more raspberries rest on the plate beside it. In the blurred background, more slices of the same pastry are on a wooden board, each topped with white icing and raspberries, and a white bowl filled with raspberries is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this braid ahead of time?

Yes, you can assemble the braid and refrigerate it overnight before baking. Just cover it tightly with plastic wrap and bake within 24 hours for the best texture.

Can I freeze the Raspberry Breakfast Braid?

Freezing after baking is possible. Wrap the cooled braid tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and warm before serving.