Cream Cheese Braids

READY IN: 1hr 25mins




  • For the dough, dissolve the yeast in the water in a small bowl.
  • In large mixing bowl, cream butter, sugar, salt and eggs until well combined.
  • Add the yeast mixture to the bowl and mix well.
  • Add half of the sour cream and 1/2 of the flour at a time to the mixer.
  • Cover dough and refrigerate overnight.
  • For the filling, combine all ingredients until smooth.
  • Divide the dough into 6 even balls.
  • Roll out each ball into about an 8x12 inch rectangle on lightly floured surface.
  • Spread one-sixth of the filling among the six dough rectangles, down the center of the roll.
  • Roll the rectangles jelly roll style beginning at the long side.
  • Pinch edges together and fold ends under slightly.
  • Place the rolls seam side down on greased baking sheets.
  • I can fit two rolls on each cookie sheet.
  • Slit each roll at 2-inch intervals to resemble braid.
  • Cover and let rise for 1 hour in a warm area.
  • The dough should double.
  • Bake at 375 degrees for about 15 minutes.
  • Meanwhile, prepare glaze by combing all ingredients.
  • While warm, spread the braids with the glaze.