Pumpkin Cream Cheese Breakfast Braid

By srumbel

You'll never believe how easy it is to make this Pumpkin Cream Cheese Breakfast Braid recipe! Made with refrigerated crescent roll dough, and a few other ingredients, this gorgeous pumpkin pastry will look like you bought it at a fancy bakery!
from Erin @ Delightful E Made

Ingredients

• Glaze:
• 1 (8 oz.) tube, refrigerated crescent roll dough
• 4 oz. cream cheese (1/2 brick)
• 1/4 granulated sugar, divided
• 1 1/2 tsp. pumpkin pie spice
• 3/4 c. pumpkin puree
• 2 Tbsp. turbinado or raw sugar
• 1 c. powdered sugar
• 3 Tbsp. cream cheese
• 1-2 Tbsp. milk

Details

Preparation time 15mins
Cooking time 32mins

Preparation

Step 1

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
On parchment paper, roll out the crescent dough, and pinch together any holes or perforations.
In a bowl, cream together the 4 oz. of cream cheese, 2 Tbsp. of sugar and 1/2 tsp of the pumpkin pie spice. Spread into the center of the dough, leaving about 4" on each side. Using kitchen shears or a knife, cut diagonal 1"strips along the sides of the dough.
In a bowl, add the remaining 2 Tbsp of sugar, pumpkin puree, and 1/2 tsp. of pumpkin pie spice and mix together. Evenly spread the pumpkin mixture over the top of the cream cheese area of the dough.
Gently fold over each end of the dough on to the top of the pumpkin. Then fold over the strips of dough, alternating with each, folding over the dough until all of the pumpkin is encased. In a small bowl, stir together the turbinado or raw sugar granules with the remaining 1/2 tsp of cinnamon. Sprinkle the sugar mixture over the top of the pastry. Bake at 375 for 15-18 minutes.
While pastry is baking, mix together the glaze by creaming together the powdered sugar, cream cheese, and milk. Mix until smooth and consistency is thick, but able to drizzle with a spoon.
When breakfast braid comes out of the oven, drizzle with glaze. Slice and serve.

Notes

If you cannot find turbinado or raw sugar, granulated sugar works just as well. The only difference is that turbinado/raw sugar granules are larger and work well on top of a pastry.

Yields 6 servings