Chocolate Cherry Cream Braid

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Yield 8 servings


  • 12 Rhodes® Dinner Rolls, thawed & slightly risen
  • 4 oz cream cheese
  • 2 1/2 tablespoons sugar
  • 1 tsp vanilla
  • 1/2 can of cherry pie filling
  • 1/4 cup semi-sweet chocolate chips


  1. Beat 4oz cream cheese with 2½ tablespoons sugar & 1 tsp vanilla until smooth.
  2. 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.
  3. 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.
  4. Let rest 10-20 minutes.
  5. Bake at 350˚F for 30-40 minutes or until the dough between the braids is done. Cover with foil the last 15 minutes.

Recipe Notes

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