Raspberry Breakfast Braid

Ingredients

FOR THE COFFEE CAKE

• 2 cups Bisquick baking mix
• 3 ounces cream cheese, softened
• 1/4 cup butter or margarine
• 1/3 cup milk
• 1/2 cup smucker's red raspberry preserves

FOR THE GLAZE

• 1 cup confectioners' sugar
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1-2 tablespoon milk

Directions

1. 1

   Preheat oven to 425°F.

2. 2

   FOR THE COFFEE CAKE:.

3. 3

   In medium bowk, measure aking mix. Cur in cream cheese and butter until mixture is crumbly. STir in milk. Turn dough onto a lightly floured surface nad knead lightly 10-12 times.

4. 4

   Roll dough into a 12x8-inch rectangle. Turn onto a greased baking sheet. Spread preserves lengthwise down center 1/3 of dough.

5. 5

   make 2 1/2 inch cuts at 1-inch intervals on long sides. Fold strips over filling.

6. 6

   Bake for 12-15 minutes or until lightly browned.

7. 7

   FOR THE GLAZE:.

8. 8

   Combine all glaze ingredientsm addin enough milk for desired drizzling consistency. Drizzle over coffee cake.