Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

On parchment paper, roll out the crescent dough, and pinch together any holes or perforations.

In a bowl, cream together the 4 oz. of cream cheese, 2 Tbsp. of sugar and 1/2 tsp of cinnamon. Spread into the center of the dough, leaving about 4" on each side. Using kitchen shears or a knife, cut diagonal 1"strips along the sides of the dough.

Peel and slice apples. In a bowl, add the remaining 2 Tbsp of sugar, the cornstarch, and 1/2 tsp. of cinnamon and mix together to coat the apples. Pour the apple mixture over the center cream cheese area of the dough.

Gently fold over each end of the dough on to the apples, and fold in each strip of the dough, until all the apples are encased. In a small bowl, stir together the turbinado or raw sugar granules with the remaining 1/2 tsp of cinnamon and sprinkle over the top of the braided pastry. Bake at 375 for 15-18 minutes.

While pastry is baking, mix together the glaze by creaming together the powdered sugar, cream cheese, and milk. Mix until smooth.

When breakfast braid comes out of the oven, drizzle with glaze. Slice and serve