Cinnamon Pecan Cream Cheese Braid

This recipe was entered in the 2006 North Carolina State Fair and judged to be a winner.

Cinnamon Pecan Cream Cheese Braid

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 1

    envelope Fleischmann's® Active Dry Yeast

  • ¼

    cup warm water (100° to 110°F)

  • 1

    teaspoon honey

  • ¾

    cup warm milk (100° to 110°F)

  • teaspoon salt

  • 2

    eggs

  • ½

    cup butter OR margarine, melted and cooled

  • cup honey

  • 4 to 4-½

    cups all-purpose flour

  • 2

    tablespoon butter, melted

  • Filling:

  • 1

    package (8 ounces) cream cheese, softened

  • ¼

    cup brown sugar

  • 2

    tablespoons caramel topping

  • 1

    teaspoon pumpkin pie spice

  • ½

    cup finely chopped pecans

  • Glaze:

  • 1

    cup sifted powdered sugar

  • ½

    teaspoon vanilla extract

  • 2 to 3

    tablespoons milk

Directions

Combine yeast, water and 1 teaspoon honey in a large mixing bowl; let stand for 5 minutes. Yeast mixture should be foamy. Stir in warm milk, salt, eggs, butter and 1/3 cup honey. Add 3 cups flour; beat until well mixed. Add enough remaining flour to make a soft dough. Knead on a lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour. For filling, combine cream cheese, brown sugar, caramel topping and pumpkin pie spice in a bowl. Set aside. Punch dough down. Divide dough in half. Roll each half into a 12 x 9-inch rectangle on a lightly floured surface. Place each piece on a greased baking sheet. Spread filling down the middle third of the dough, lengthwise. Sprinkle pecans over filling. Brush sides of dough with 2 tablespoons melted butter. Make 1-inch wide cuts on both sides of the dough up to the filling using a sharp knife or scissors. Fold each cut section of dough over the filling to resemble a braid. Cover and let rise 45 minutes. Preheat oven to 325°F. Bake for 20 to 25 minutes, or until golden brown. Cool for 20 minutes on baking sheet. Transfer to serving platter. For glaze, combine powdered sugar, vanilla and 2 tablespoons milk in a small bowl. Stir until smooth. Add more milk to reach desired consistency, if needed. Drizzle over warm braid. Serve warm.


Nutrition

Facebook Conversations