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Cherry Cream Crescent Coffee Braid

(62)
  12 reviews
  • 15 min prep time
  • 60 min total time
  • 6 ingredients
  • 8 servings
  • Pinterest
    601
  • Facebook
    150
  • Save
    656
  • Email
    3K
  • Print
    15K

Looks like it came from a bakery! It goes together in just 15 minutes, thanks to refrigerated crescent rolls.

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1/4
cup cream cheese spread (from 8-oz tub)
1/3
cup cherry preserves
1/2
cup powdered sugar
2
to 3 teaspoons milk
1/4
teaspoon almond extract

Steps

  • 1 Heat oven to 375°F. Spray large cookie sheet with cooking spray, or grease with shortening.
  • 2 If using crescent rolls: Unroll dough into 2 long rectangles. Place dough on cookie sheet; overlap long sides to form 13x7-inch rectangle. Firmly press perforations and edges to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place dough on cookie sheet; overlap long sides to form 13x7-inch rectangle. Firmly press edges to seal.
  • 3 Spread cream cheese in 2-inch-wide strip lengthwise down center of dough. Top with preserves. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
  • 4 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15 minutes.
  • 5 Meanwhile, in small bowl, mix powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency; mix well. Drizzle over warm coffee braid. Store in refrigerator.
  • 1 Heat oven to 375°F. Spray large cookie sheet with cooking spray, or grease with shortening.
  • 2 If using crescent rolls: Unroll dough into 2 long rectangles. Place dough on cookie sheet; overlap long sides to form 13x7-inch rectangle. Firmly press perforations and edges to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place dough on cookie sheet; overlap long sides to form 13x7-inch rectangle. Firmly press edges to seal.
  • 3 Spread cream cheese in 2-inch-wide strip lengthwise down center of dough. Top with preserves. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
  • 4 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15 minutes.
  • 5 Meanwhile, in small bowl, mix powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency; mix well. Drizzle over warm coffee braid. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
3 1/2g
17%
Trans Fat
1 1/2g
Cholesterol
5mg
2%
Sodium
280mg
11%
Potassium
20mg
1%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
16g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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