
Cream Cheese Braids
Ingredients
- 1 (16-ounce) package hot roll mix
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- Pinch of salt
- 1 egg yolk, lightly beaten
- 1 cup sifted powdered sugar
- 1-1/2 tablespoons milk
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 375 degrees
- Prepare dough from hot roll mix according to package directions using yeast packet. Turn dough out onto a lightly floured surface, and knead 4 to 5 times.
- Divide dough in half. Roll each half into a 12x8 inch rectangle.
- Beat cream cheese and next 4 ingredients at medium speed with a mixer until well blended. Spread half the mixture lengthwise down the center of each rectangle.
- With a sharp knife, cut 9 (3-inch-deep) slits into long sides of each rectangle. Fold resulting strips over cream cheese filling, forming a braid. Pinch ends to seal, and tuck under, if desired.
- Carefully place loaves on greased baking sheets.
- Cover and let rise in warm, draft free place (85 degrees) for 30 minutes. Brush tops of braids with beaten egg yolk.
- Bake at 375 degrees for 15 minutes.
- Stir together powdered sugar, milk, and 1 teaspoon vanilla; drizzle over warm loaves.
Note: Baked braids may be frozen, if desired. Thaw in refrigerator and drizzle with glaze before serving.
Yields: 2 loaves