Blueberry Breakfast Braid!

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This Blueberry Breakfast Braid is made super easy with a pre-packaged sweet dough loaf, filled with cream cheese and blueberry, and topped with a powdered sugar glaze!

Ingredients

1 frozen Rhodes Sweet Dough loaf- I get mine locally at Fareway. If you can’t find it, the Rhodes white bread loaf will work just the same. You could also use puff pastry sheets or pie crust.
¾ C. blueberry pie filling or jam- or use whatever flavor you like! Cherry, raspberry, apple, etc.

Cream cheese filling:

4 oz. cream cheese, softened
¼ C. powdered sugar
½ tsp. vanilla extract

Powdered sugar glaze:

½ C. powdered sugar
1-2 Tbsp. milk
½ tsp. vanilla extract

Directions

Set frozen sweet dough loaf on a lightly greased baking sheet and cover loosely with plastic wrap. Let the loaf thaw completely for at least 2 hours.

2. Once the dough has thawed, roll it out into a large 12″x18″ rectangle. Use a dusting of flour if needed. Using a pizza cutter, cut strips 1½ inches apart along the long sides of the dough, leaving at least 4-5 inches of space in the center of the dough for the filling.

3. Mix together the cream cheese, powdered sugar, and vanilla with a fork to make the cream cheese filling, then spread that mixture down the center of the dough. Spread the blueberry pie filling evenly on top of the cream cheese mixture.

4. Starting at the top, pull the strips of dough across and over the filling, alternating sides, to create a braided look. Pinch the ends of the braid closed so the filling doesn’t come out. Transfer braid back to a baking sheet.

5. Preheat oven to 170℉. Once it comes to temp, shut the oven off. Place the braid in the warm oven for about an hour to rise.

6. Remove the braid from the oven, preheat oven to 325℉, then place the braid back in the oven and bake for 20-25 minutes until the top is golden brown. Let cool for at least 15-20 minutes, then drizzle the glaze over the top of your Blueberry Breakfast Braid. Cut into slices and enjoy!