Raspberry Breakfast Braid

Chef mariajane's Note:

This is a delicious coffee cake "Braid" that is just ever so tasty with a hot cup of morning coffee!!

• Total Time: 12 mins
• Prep Time: 0 mins
• Cook Time: 12 mins

Ingredients:

Servings: 10

FOR THE COFFEE CAKE

• 2 cups Bisquick baking mix
• 3 ounces cream cheese , softened
• ¼ cup butter or ¼ cup margarine
• 1⁄3; cup milk
• ½ cup smucker's red raspberry preserves

FOR THE GLAZE

• 1 cup confectioners' sugar
• ¼ teaspoon almond extract
• ¼ teaspoon vanilla extract
• 1 -2 tablespoon milk

Directions:

1. Preheat oven to 425°F.
2. FOR THE COFFEE CAKE:.
3. In medium bowk, measure aking mix. Cur in cream cheese and butter until mixture is crumbly. STir in milk. Turn dough onto a lightly floured surface nad knead lightly 10-12 times.
4. Roll dough into a 12x8-inch rectangle. Turn onto a greased baking sheet. Spread preserves lengthwise down center 1/3 of dough.
5. make 2 1/2 inch cuts at 1-inch intervals on long sides. Fold strips over filling.
6. Bake for 12-15 minutes or until lightly browned.
7. FOR THE GLAZE:.
8. Combine all glaze ingredientsm addin enough milk for desired drizzling consistency. Drizzle over coffee cake.