Cream Cheese Braids


  • 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


  1. Preheat oven to 375 degrees
  2. 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.
  3. Divide dough in half. Roll each half into a 12x8 inch rectangle.
  4. 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.
  5. 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.
  6. Carefully place loaves on greased baking sheets.
  7. Cover and let rise in warm, draft free place (85 degrees) for 30 minutes. Brush tops of braids with beaten egg yolk.
  8. Bake at 375 degrees for 15 minutes.
  9. 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

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