Pumpkin Cream Cheese Breakfast Braid Recipe
This Pumpkin Cream Cheese Breakfast Braid is a delightful fall-inspired pastry featuring a flaky crescent dough filled with a creamy pumpkin and spiced cream cheese mixture. Perfect for breakfast or a cozy brunch, it combines seasonal pumpkin puree with warm spices and a sweet cream cheese filling, braided to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough
- 1 can (8 oz) refrigerated crescent dough
Filling
- 1/2 cup pumpkin puree
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the braid.
- Prepare Filling: In a bowl, combine the softened cream cheese, pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix until smooth and well incorporated.
- Unroll Dough: Carefully unroll the crescent dough and press the perforations together to form one large rectangular sheet on a baking sheet lined with parchment paper.
- Add Filling: Spread the pumpkin cream cheese mixture evenly down the center of the dough rectangle, leaving about 2 inches of space on each side.
- Cut Strips: Using a sharp knife, cut 1-inch wide diagonal strips along both long sides of the dough, creating even sections to fold over the filling.
- Braid Dough: Fold the strips over the filling, alternating sides to create a braided effect, and pinch the ends to seal.
- Bake: Place the braid in the preheated oven and bake for 25-30 minutes, or until the dough is golden brown and cooked through.
- Cool and Serve: Remove from oven and let cool slightly before slicing and serving warm.
Notes
- You can add a drizzle of glaze made from powdered sugar and milk for extra sweetness.
- Use canned pumpkin puree and not pumpkin pie filling which contains additional spices and sugar.
- If you prefer, add chopped nuts like pecans or walnuts into the filling for extra texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
Keywords: pumpkin braid, cream cheese braid, breakfast pastry, fall recipes, cinnamon, pumpkin puree dessert
