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Raspberry Breakfast Braid




Source of Recipe


Source: Smucker's®


List of Ingredients




For the Coffee Cake:

2 cups packaged baking mix

1 (3 oz.) package cream cheese

1/4 cup butter or margarine

1/3 cup milk

1/2 cup Smucker’s Red Raspberry Preserves


For the Glaze:

1 cup powdered sugar

1/4 teaspoon almond extract

1/4 teaspoon vanilla

1 to 2 tablespoons milk



Recipe



Preheat oven to 425 degrees F.


FOR THE COFFEE CAKE:
In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto a lightly floured surface and knead lightly 10 to 12 times.


Roll dough into a 12x8-inch rectangle. Turn onto greased baking sheet. Spread preserves lengthwise down center 1/3 of dough. Make
2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over filling.


Bake for 12 to 15 minutes or until lightly browned.


FOR THE GLAZE:
Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake