Cherry Cream Crescent Coffee Braid

By jcridge

Ingredients

• 1 (8 oz) can refrigerated crescent dinner rolls
• 1/3 cup cherry preserves
• 2 to 3 tsp milk
• 1/4 cup cream cheese (from 8 oz tub)
• 1/2 cup powdered sugar
• 1/4 tsp almond extract

Details

Servings 8

Preparation

Step 1

Heat oven to 375. Spray large cookie sheet with nonstick cooking spray. Unroll dough into 2 long rectangles. Place dough on sprayed cookie sheet; overlap long sides to form a 13x7 inch rectangle. Firmly press perforations and edges to seal. Spread cream cheese in 2-inch 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. Bake at 375 for 18-22 minutes or until golden brown. Cool 5 minutes, remove from cookie sheet. Cool at least 15 minutes. Meanwhile, in small bowl, blend powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency; mix well. Drizzle over warm coffee braid. Store in refrigerator.