Chocolate Cherry Cream Braid

Amber From dessertnowdinnerlater Thu, Dec 19 2013
Are you in need of a fancy, yet easy breakfast idea for Christmas morning?  This Chocolate Cherry Cream Braid is great for breakfast or dessert alike.  The beautiful golden braid with peeking cherries & chocolate chips is show-stopping!  Plus, there is a thin layer of sweetened cream cheese for added deliciousness!  This treat is incredible warm from the oven, so let your rolls thaw in the fridge overnight (covered with plastic wrap that has been spayed with pan spray) & whip up the rest come morning-time. Here's how you do it: 

You will need 12 Rhodes® Dinner Rolls, thawed & slightly risen/puffy.  Then, with a hand mixer in a small bowl, beat 4oz cream cheese with 2 1/2 Tbsp sugar & 1 tsp vanilla until smooth.  You will also need HALF of a 21oz can of cherry pie filling, 1/4 cup semi-sweet chocolate chips, a silicone baking mat & half sheet baking tray.

Press the rolls together & roll them into a large rectangle with a rolling pin.  I do this straight onto my silicone baking mat.  If you do it on the counter, you will need a little bit of flour for dusting.  Then spread the cream cheese mixture in the center 1/3 of the rectangle.  Top the cream cheese with the cherry pie filling, & then top the cherries with the chocolate chips.

Using a pizza cutter, cut 1" tabs on both sides of the filling, as close as you can get to the filling without making a mess of your pizza cutter.  Then grab a tab from one side, pull it out to the side to stretch it, then lift it up & over the filling all the way across.  You want your tabs to go as far as they can across the center so they don't come untucked.  Repeat with the rest of the tabs, alternating sides in a criss-cross motion to create a braid. (If your braid is on the counter, you will need to carefully scoop it up at this point & place it onto a parchment lined or lightly greased baking sheet.)

Pinch & tuck the ends the best you can so the filling won't squeeze out.  Then I flatten the top of my braid slightly with my hand.  At this point, my dough was already slightly puffy, so I brushed the dough with a beaten egg & placed it straight into the oven.  If it needs to rise/puff up a little bit, give it 10-20 minutes at room temperature.  Bake at 350ËšF for 30-40 minutes or until the dough between the braids is done.  If it starts to get too brown, you can cover the top with foil while the center part of the braid finishes cooking.

When it comes out of the oven you can make a light glaze with 1/2 cup powdered sugar & 1-2 Tbsp of water.  Drizzle that over the top.  You can barely see mine in the picture since I added it when it was warm, & it melted into the braid, but it's there.  Cut & serve.  Enjoy!  Makes 6-8 slices.

Chocolate Cherry Creme Braid

Servings: Skills: Intermediate Prep Time: 30 min (not including thaw time) Bake Time: 40 min

0.0 / 5  (0 votes, 2 reviews )

Ingredients

  1. 12 Rhodes® Dinner Rolls, thawed & slightly risen. 

  2. 4oz cream cheese

  3. 2 1/2 tablespoons sugar

  4. 1 tsp vanilla

  5. ½ can of cherry pie filling

  6. 1/4 cup semi-sweet chocolate chips

Instructions

  1. Beat 4oz cream cheese with 2 1/2 tablespoons sugar & 1 tsp vanilla until smooth.

  2.  Press the rolls together & roll them into a large rectangle with a rolling pin.

  3.  (using a silicone baking mat.

  4. Spread the cream cheese mixture in the center 1/3 of the rectangle.

  5. Top the cream cheese with the cherry pie filling, & then top the cherries with the chocolate chips.

  6. Using a pizza cutter, cut 1" tabs on both sides of the filling, as close as you can get to the filling without making a mess of your pizza cutter.

  7. Then grab a tab from one side, pull it out to the side to stretch it, then lift it up & over the filling all the way across.

  8. You want your tabs to go as far as they can across the center so they don't come un-tucked.

  9. Repeat with the rest of the tabs, alternating sides in a criss-cross motion to create a braid.

  10. Pinch & tuck the ends the best you can so the filling won't squeeze out.

  11. Let rest 10-20 minutes.

  12. Bake at 350˚F for 30-40 minutes or until the dough between the braids is done.

  13. Cover with foil the last 15 minutes.

Amber

I’m Amber and I blog at Dessert Now, Dinner Later! where no one will tattle if you eat your dessert before dinnertime! My blog is where I share favorite recipes, alongside my knowledge & skills as a Culinary Graduate. Don’t be intimidated! My recipes are simple & full of flavor so you can wow your family & friends. I am here to help make your time in the kitchen as stress-free as possible by sharing everything I know. Feel free to stop on by! Say, “Hello!” and ask any questions while you are there. I’d be happy to help!


Posted in Amber

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2 Comments

Yvonne @ TriedandTasty said on Dec 19, 2013 Reply
This looks so yummy! I wish I had a piece RIGHT now!
Oh my goodness, Amber this looks AMAZING. I love breakfast braids, and this looks so easy and delicious!

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