Cream Cheese Braids



My cousin sent me this recipe. They are AWESOME! Fabulous for brunch, too. And a great use for all of that free or cheap cream cheese we always get.

1 cup sour cream
1/2 cup sugar
1 tsp. salt
1/2 cup butter, melted
2 pkgs. dry yeast
1/2 cup warm water (105 - 115 degrees)
2 eggs, beaten
4 cups all-purpose flour
Cream cheese filling (recipe below)

Heat sour cream over low heat; stir in salt, sugar and butter; cool to lukewarm. Sprinkle yeast over water in large mixing bowl, stirring until yeast dissolves. Add sour cream mixture, eggs and flour. Mix well. Cover tightly, refrigerate overnight.

Next day, divide into 4 equal parts; roll out each part on a well-floured board into a 12" x 8" rectangle. Spread 1/4 of cream cheese filling on each rectangle; roll up jelly-roll fashion, beginning at long sides. Pinch edges together and ends under slightly; place rolls seam-side down on greased baking sheets.

Slit each roll at 2" intervals about 2/3 of way through dough to resemble a braid. Cover and let rise in a warm place, free from drafts, until double in bulk (about an hour).

Bake at 375 for 12 to 15 minutes. Spread with glaze while warm.


2 (8 oz.) pkgs. cream cheese (or Neufchatel)
3/4 cup sugar
1 egg, beaten
1/8 tsp. salt
2 tsp. vanilla

Combine cream cheese and sugar in a small bowl. Add egg, salt and vanilla.


2 cups powdered sugar
1/4 cup milk
2 tsp. vanilla

Combine, mix well.

****Note: I used some butter in my glaze.