Ingredients

The following ingredients have 10 Servings
  • 1 loaf Rhodes sweet dough or white bread dough, thawed according to package directions
  • 8 oz. cream cheese, room temperature
  • 2/3 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 1 large lemon
  • 1 cup lemon curd
  • 1 cup powdered sugar
  • 1 1/2 Tbsp. lemon juice

Instruction

  • Thaw sweet dough according to package directions. Flour a large piece of parchment paper or oven proof mat. Place dough on floured surface and roll into a 12x16-inch rectangle.
  • Preheat oven to 350 degrees F. In a small bowl, mix together cream cheese, 2/3 cup powdered sugar, vanilla extract and the zest of 1 lemon. Spread cream cheese filling down the middle of the dough. Dollop the lemon curd over the cream cheese and carefully spread.
  • Cut diagonal slices, about 2 inches apart, on each side. Make sure you have the same amounts of cuts on each side and that they are even.
  • Fold the dough strips up and over the filling in a criss cross pattern. Bake for 25 to 30 minutes, until golden.
  • Remove from oven and allow to cool. In a small bowl, whisk together the glaze ingredients. Drizzle over the braid and serve.