Lemon Cream Cheese Braid
This Lemon Cream Cheese Braid is Easter brunch perfection. Start with Rhodes sweet dough and a few simple ingredients to make this holiday stunner.
Servings 10 servings
Ingredients
- 1 loaf Rhodes sweet dough or white bread dough, thawed according to package directions
- 8 oz. cream cheese, room temperature
- 2/3 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1 large lemon
- 1 cup lemon curd
For glaze:
- 1 cup powdered sugar
- 1 1/2 Tbsp. lemon juice
Instructions
- Thaw sweet dough according to package directions. Flour a large piece of parchment paper or oven proof mat. Place dough on floured surface and roll into a 12x16-inch rectangle.
- Preheat oven to 350 degrees F. In a small bowl, mix together cream cheese, 2/3 cup powdered sugar, vanilla extract and the zest of 1 lemon. Spread cream cheese filling down the middle of the dough. Dollop the lemon curd over the cream cheese and carefully spread.
- Cut diagonal slices, about 2 inches apart, on each side. Make sure you have the same amounts of cuts on each side and that they are even.
- Fold the dough strips up and over the filling in a criss cross pattern. Bake for 25 to 30 minutes, until golden.
- Remove from oven and allow to cool. In a small bowl, whisk together the glaze ingredients. Drizzle over the braid and serve.