Pumpkin Cream Cheese Braid

Posted by ReganJonesRD

September 18, 2016

Featured in: Quick Fix Kitchen, Baked Goods, Breakfast, Dessert, Snacks

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Turn cream cheese, pumpkin and crescent rolls into a quick-and-easy braided bread, special enough for company.

~by Regan Jones, RD

If you refuse to allow pumpkin into your life until fall officially starts, please avert your eyes:

Turn cream cheese, pumpkin and crescent rolls into a quick-and-easy braided bread, special enough for company.

I clearly refuse to wait as evidenced by the pumpkin bread I posted last week...

...and now, today's recipe:

Turn cream cheese, pumpkin and crescent rolls into a quick-and-easy braided bread, special enough for company.

I think I'm such an early pumpkin-season adopter because I know once "fall" arrives, not a whole lot changes for me. Let's be honest. Those of you living in the Northeast are (perhaps) hesitant to usher in the woes of winter. Down here in my neck of the woods, I'm just as likely to be in short sleeves in November as I am today. Fall is a wonderful season in the South... and if I'm wrong for wanting it to hurry up, I don't want to be right.

If you've made it this far in the post, clearly you're ready for pumpkin too. Here's a little how-to video to get you fully inspired to braid up a couple of loaves of this quick and easy Pumpkin Cream Cheese bread. Enjoy!

Turn cream cheese, pumpkin and crescent rolls into a quick-and-easy braided bread, special enough for company.

See how easy Pumpkin Cream Cheese Braid is to make in this new #recipevideo by @HealthyAperture @ReganJonesRD Tweet this

Pumpkin Cream Cheese Braid

Yield

Makes 2 loaves (6 servings per loaf)

Ingredients

2 cans crescent roll dough (I used Annie's)
1/2 (8-ounce) block cream cheese, softened
1/2 cup canned 100% pumpkin puree
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1 large egg
2 tablespoons all-purpose flour
1 tablespoon cinnamon sugar

Directions

Combine cream cheese, pumpkin, brown sugar and cinnamon in a small bowl; blend with a hand mixer or immersion blender. Beat in 1 egg; add flour and beat until smooth.
Coat a baking sheet with cooking spray. Unroll 1 can of dough onto pan; press seams to seal, using additional flour if needed to keep dough from sticking to hands.
Spoon 1/2 of filling down center of dough. Cut 3/4-inch thick slices up along each side of dough up to the filling. Braid slices overlapping over the filling. Repeat with remaining dough and filling. Sprinkle cinnamon sugar evenly over braids. Refrigerate 30 minutes.
Preheat oven to 375 degrees F.
Bake for 25 minutes or until golden. Let stand 10 minutes. Serve warm.

Click for nutritional information

Calories	233
Carbohydrates	31.2g
Fiber	0.6g
Sugar	13.6g
Fat	10.5g
Protein	3.2g
Sodium	478mg

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ReganJonesRD

Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org. She is also the host of the podcast, This Unmillennial Life, which was recently named New & Noteworthy on iTunes.