Chocolate Cherry Cream Braid

*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible. 

Christmas is less thank a week away & you might be scrambling to decide what to make for breakfast that day. If you bake in the kitchen all day Christmas Eve, you probably want something easy to whip up. Well, Rhodes can make your life easier with this Chocolate Cherry Cream Braid. Thaw some rolls, whip up a quick sweetened cream cheese, open a can of cherry pie filling, & if you’ve got chocolate chips, you are all set!

You are going to love the elegance & simplicity of this breakfast braid and your family will love waking up to this tasty treat Christmas morning!

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5 from 1 rating

Chocolate Cherry Cream Braid

Created by Amber Brady

Prep: 30 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr 10 minutes mins

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YieldsYields8 servings

Ingredients

• ▢ 12 Rhodes® Dinner Rolls, thawed & slightly risen
• ▢ 4 oz (113 g) cream cheese
• ▢ 2 ½ Tablespoons granulated sugar
• ▢ 1 tsp vanilla extract
• ▢ ½ can (298 g) cherry pie filling
• ▢ ¼ cup (43 g) semi-sweet chocolate chips

Instructions

 

• Beat 4oz cream cheese with 2½ tablespoons sugar & 1 tsp vanilla until smooth.
• Press the rolls together & roll them into a large rectangle with a rolling pin. (using a silicone baking mat. Spread the cream cheese mixture in the center ⅓ 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 un-tucked. Repeat with the rest of the tabs, alternating sides in a criss-cross motion to create a braid. Pinch & tuck the ends the best you can so the filling won’t squeeze out.
• Let rest 10-20 minutes.
• Bake at 350˚F for 30-40 minutes or until the dough between the braids is done. Cover with foil the last 15 minutes.

Notes

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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