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Home / Recipes / Sweetheart Strawberry Braid

Sweetheart Strawberry Braid

Sweetheart Strawberry Braid
Sweetheart Strawberry Braid
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Prep Time: 25 min (not including thaw time)
Bake Time: 20-30 min
Servings: 10-12
Skills: Intermediate


Ingredients

  1. 21 Rhodes Bake N Serve Dinner Rolls, thawed but still cold
    4 ounces cream cheese, softened 
    2 tablespoon sugar
    1/2 - 2/3 cup strawberry pie filling
    Valentines sprinkles 

    Vanilla Glaze:
    1/2 cup confectioner's sugar
    1 teaspoon softened butter
    1 - 2 tablespoons milk

Instructions

Spray a large rimmed baking sheet with non stick spray. Arrange 21 dinner rolls on the baking pan and thaw at room temperature until soft, but still cold. 

Prepare the cream cheese filling. In a small bowl mix the softened cream cheese with 2 tablespoon sugar, until smooth; set aside. 

Separate the thawed dinner rolls into three piles (7) rolls in each pile. Knead each pile of rolls into three separate dough balls. Roll each dough ball out flat into a 6 x 20 rectangular.  

Spread the cream cheese mixture evenly over each section of dough to about 1 inch from the edge. Spread 2 tablespoons pie filling over the cream cheese mixture. 

Roll each section into a rope starting at the longest end and seal the edges of the dough around the filling.

Place the 3 dough ropes on a large baking sheet covered with parchment paper or non-stick spray. Braid the dough and seal each end. 

Cover baking sheet with a piece of plastic wrap that has been sprayed with non-stick spray or use a flour sack towel that has been sprayed with baking spray. 

Place baking sheet in a warm place and let the braid rise until double in size (about 1 hour).
Gently remove plastic wrap or flour sack towel. 

Bake in a pre-heated 350 degree oven for  20 - 30 minutes or until golden brown.  Remove from oven, let cool and drizzle with a simple vanilla glaze and add valentine’s sprinkles.  

Cook's Note:  To avoid over-browning, cover bread with a sheet of aluminum if it starts to brown too quickly. 

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