Holiday Braids Recipe
Holiday Braids Recipe photo by Taste of Home
Next Recipe
Publisher Photo
Once you slice into one of these braids, it’ll disappear quickly. The cream cheese, brown sugar and fruit tucked inside the flaky crust is an unforgettable combination. You’ll be happy this recipe makes two loaves!—Sally Hook, Montgomery, Texas
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES: 24 servings


  • 2 tablespoons active dry yeast
  • 1 cup warm 2% milk (110° to 115°)
  • 4 eggs
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 2 tablespoons grated orange peel
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 4 to 5 cups all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 2 tablespoons grated orange peel
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans
  • 1 cup dried cranberries
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons 2% milk

Nutritional Facts

1 piece: 282 calories, 12g fat (5g saturated fat), 65mg cholesterol, 178mg sodium, 39g carbohydrate (21g sugars, 2g fiber), 5g protein.


  1. In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, orange peel, vanilla, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. In a small bowl, beat cream cheese and brown sugar until smooth. Beat in the egg, orange peel and cinnamon; set aside.
  4. Turn dough onto a lightly floured surface; divide in half. On greased baking sheets, roll each portion into a 15-in. x 9-in. rectangle. Spread filling down the center of each; sprinkle with pecans and cranberries.
  5. On each long side, cut 3/4-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise until doubled, about 45 minutes.
  6. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over braids. Serve warm. Yield: 2 loaves (12 slices each).
Originally published as Holiday Braids in Taste of Home's Best Holiday Recipes Annual 2009, p103

Reviews for Holiday Braids

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image