Place a loaf of Rhodes frozen dough on a greased or silicone lined baking sheet covered with sprayed plastic wrap. Thaw and rise about 4-5 hours or overnight in the refrigerator.
RASPBERRY SAUCE: In a small saucepan combine the raspberries, sugar, cornstarch, and lemon juice. Simmer on medium-low heat for about 8-10 minutes until thick, stirring occasionally. Remove from heat and stir in the almond extract, if desired.
CREAM CHEESE FILLING: In a bowl, mix together the cream cheese, sugar, vanilla, and HALF of a whisked egg. Save the rest of the egg to brush the dough before baking.
Preheat oven to 350 degrees Fahrenheit.
BRAID: Roll out the thawed bread dough into a large rectangle about 12x18-inches (use a little dusting of flour, if needed). Using a pizza cutter, cut strips 1 1/2-inches apart on the long sides of the dough leaving about 6-inches in the center for the fillings.
Spread the cream cheese filling in the center. Then dollop the raspberry sauce on top and gently spread it together.
Pull the cut strips up and over the filling, alternating sides to create a braided (criss-cross) look. Pinch and tuck the ends the best you can so the filling won’t squeeze out.
Gently lift and place the braid onto a parchment paper or silicone lined baking sheet. Brush the top of the braid with the some of the remaining whisked egg.
Bake at 350 degrees Fahrenheit for 25-30 minutes until golden brown on top and bottom, double checking that the criss-crossed dough is fully baked. Cool completely.
ICING: In a small bowl, mix together the powdered sugar, 1 Tbsp heavy cream, and the almond extract. Add extra heavy cream 1 tsp at a time to desired consistency. Place icing in a plastic zip-top bag. Cut off the corner and squeeze in a zig-zag pattern over the raspberry breakfast braid. Cut into slices and serve.
Notes
*You may store any leftovers covered at room temperature or in the refrigerator, based on personal preference.