The perfect breakfast pastry for fall! Fresh apples, cinnamon, cream cheese and a refrigerated crescent sheet come together to make the most wonderful breakfast treat that your entire family will love. Super easy to make, and it will look and taste like it came from a specialty bakery!
This past spring I made a delicious Blueberry Cream Cheese Breakfast Braid. Not only did I think that this breakfast pastry was completely delicious, but so did you, my readers! I received numerous comments, and social media interaction from this recipe letting me know how much you loved it! First of all – thank you, thank you, thank you for your reaching out and letting me know that you loved this recipe. With your feedback in mind, and letting me know that all of you love easy, delicious breakfast treats, I decided to bring you another delicious apple version of this recipe.
Much like the blueberry version, my Apple Cinnamon Cream Cheese Breakfast braid is super simple to put together for an easy breakfast treat. It starts with a store-bought tube of refrigerated crescent roll dough. I like to purchase the “sheet” version, which does not have the perforations, however if you can only find the perforated crescent rolls, go ahead and get those. It’s the same dough, just with tiny perforations to tear apart. Simply roll out the dough, and press the perforations together so you have one flat sheet of dough.
From here, I use kitchen shears to cut strips of dough at an angle. The strips are about 3/4″ wide, and cut approximately 3-4″ in length. In the center of the dough, I then spread my cream cheese mixture. I decided to add some cinnamon to this mixture, and I’m so glad I did – it really adds a wonderful cinnamon flavor to the creaminess of the pastry. You’ll also add cinnamon to the coating of the apples, which are placed on top of the cream cheese mixture in the center of the pastry.
I placed the apples in one long row in the center of the pastry. I stacked them up on top of each other a bit. It doesn’t have to be perfect, as the apples will be covered by the dough.
You’ll then begin bringing the strips of dough slices over the top of the center of the apples, folding each side over the top of the next. Again, this doesn’t have to be perfect. As you can see, some of the strips may be a little wider or longer than the other – simply just bring the strips over the top of the apples, closing the fruit into the center of the pastry.
The last step before putting the pastry into the oven is topping the braid with a cinnamon sugar mixture. For this, I really love using turbinado or raw sugar. The granules of sugar are much larger than regular granulated sugar. It adds a wonderful texture to each bite of the pastry and when mixed with the cinnamon, adds a glorious golden color to the pastry after it has baked.
After about 15-18 minutes in the oven, you’ll have the most beautiful pastry! While still warm, drizzle the breakfast braid with a simple cream cheese glaze. The glaze brings it all together, as it adds some additional sweetness to the pastry, and looks really pretty as well!
Feel free to slice the pastry while still warm. The cream cheese and apple filling will be absolutely heavenly when served fresh out of the oven! This is a wonderful dish perfect for brunch with friends, or a great option for when you’re hosting guests for Thanksgiving or Christmas morning. Brew up a fresh pot of coffee, and you’re set!
Here’s how this easy, delicious Apple Cinnamon Cream Cheese Breakfast Braid comes together:
I hope you enjoy this delicious breakfast pastry as much as my family and I have! Cheers! ~Erin