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Pumpkin Cream Cheese Breakfast Braid Recipe

Pumpkin Cream Cheese Breakfast Braid Recipe
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★★★★★

5 from 5 reviews

This Pumpkin Cream Cheese Breakfast Braid is a delightful fall-inspired pastry perfect for cozy mornings. Flaky crescent roll dough is filled with a creamy spiced pumpkin and cream cheese mixture, braided into a beautiful pull-apart bread, baked to golden perfection, and drizzled with a luscious cream cheese glaze. It combines warm pumpkin pie spices with creamy textures for a festive and delicious breakfast treat.

Ingredients

Scale

Dough

  • 1 (8 oz.) tube crescent roll dough

Filling

  • 4 oz. cream cheese, slightly softened
  • 1/4 cup granulated sugar, divided
  • 1 1/2 teaspoons pumpkin pie spice, divided
  • 3/4 cup pumpkin puree

Topping

  • 2 tablespoons turbinado or raw sugar
  • 1/2 teaspoon cinnamon (for sugar mixture)

Glaze

  • 1 cup powdered sugar
  • 3 tablespoons cream cheese, softened
  • 1–2 tablespoons milk

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Roll out the Dough: On the parchment paper, unroll and stretch the crescent roll dough, pinching together any holes or perforations so the dough forms one solid sheet.
  3. Make and Spread Cream Cheese Mixture: In a bowl, combine the softened 4 oz. cream cheese with 2 tablespoons of granulated sugar and 1/2 teaspoon pumpkin pie spice. Mix until smooth. Spread this cream cheese mixture evenly down the center of the dough, leaving about 4 inches free on each side. Using kitchen shears or a sharp knife, cut diagonal 1-inch strips along both sides of the dough.
  4. Prepare Pumpkin Filling: In another bowl, mix the remaining 2 tablespoons granulated sugar, the remaining 1 teaspoon pumpkin pie spice, and pumpkin puree until well combined. Spread this pumpkin mixture evenly over the cream cheese layer on the dough.
  5. Braid the Dough: Carefully fold the ends of the dough over the pumpkin filling to enclose it. Then, alternate folding the diagonal strips over the filling, crossing them over each other to create a braid pattern. This will seal the filling inside the dough.
  6. Add Sugar Topping and Bake: In a small bowl, combine the turbinado or raw sugar with 1/2 teaspoon cinnamon. Sprinkle this sugar mixture evenly over the top of the braided dough. Bake in the preheated oven for 15-18 minutes or until the pastry is golden brown and cooked through.
  7. Prepare the Glaze: While the braid is baking, whisk together the powdered sugar, softened cream cheese, and 1 to 2 tablespoons of milk in a small bowl. Mix until the glaze is smooth and thick but still pourable.
  8. Drizzle and Serve: When the breakfast braid is out of the oven and slightly cooled, generously drizzle the cream cheese glaze over the top. Slice into portions and serve warm or at room temperature.

Notes

  • Make sure the cream cheese is softened to room temperature for easy mixing and spreading.
  • You can substitute canned pumpkin puree with homemade pumpkin puree if desired.
  • The glaze consistency can be adjusted by adding more milk for a thinner drizzle or more powdered sugar for a thicker glaze.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slightly before serving.
  • This braid can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from the fridge.

Nutrition

Keywords: pumpkin braid, cream cheese braid, pumpkin breakfast pastry, fall breakfast recipe, crescent roll pumpkin braid, pumpkin cream cheese braid

Find it online: https://thefoodrecipe.com/pumpkin-cream-cheese-breakfast-braid-recipe/