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Lemon Cream Cheese Braid

  • Author: Cookies & Cups
  • Prep Time: 1 hour 15 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 35 mins
  • Yield: serves 10 1x


This Lemon Cream Cheese Braid is so easy! Chewy pastry filled with sweet lemon cream cheese!


  • 1 envelope Fleischmann’s® Rapid Rise Yeast
  • 1/2 teaspoon kosher salt
  • 2 3/43 cups all purpose or bread flour
  • 1 tablespoon lemon zest
  • 3/4 cup milk
  • 1/4 cup granulated sugar
  • 1/4 cup butter, cut into pieces
  • 1 egg
  • 1 teaspoon vanilla
  • 1 (8 ounce block) cream cheese, room temperature
  • 2 teaspoons lemon juice
  • 3/4 cup powdered sugar

Lemon Glaze

  • 1 cup powdered sugar
  • 2 teaspoons lemon juice
  • 12 tablespoons milk


  1. In a large bowl, or the bowl of your stand mixer mix together dry yeast, salt, 3/4 cup flour, and lemon zest.
  2. In a medium, microwave safe bowl heat milk, sugar and butter to very warm (120° to 130°F). Add these to the dry ingredients and mix until moistened. Add the egg and vanilla and continue mixing until smooth. Add in 2 cups flour and mix until a soft dough forms. If needed, add the remaining 1/4 cup flour. The dough shouldn’t be sticky.
  3. Using a dough hook, mix the dough for 6 minutes on medium-low speed. Alternately, you can knead the dough by hand for 6-7 minutes until smooth and elastic.
  4. Cover the dough with a clean dish towel and allow it to rest for 10 minutes.
  5. Meanwhile, in a clean bowl, mix together the cream cheese, lemon juice and powdered sugar until creamy and smooth. Set aside.
  6. Once dough is done resting, roll it out on a lightly floured surface until it’s approximately 17×10 inches. Transfer the dough to a large baking sheet, lined with parchment paper.
  7. Spread the cream cheese mixture down the middle of the dough, long-wise, creating a strip that’s approximately 4-inches in diameter. Using a knife, or kitchen shears, cut the dough into 1- inch strips on each of the dough, just to edge of the filling. Alternate from side to side, starting at the top, folding the strips on a slight angle across the filling, overlapping.
  8. Cover and let rise in a warm, draft-free place 45 to 60 minutes or until doubled in size.
  9. Preheat oven to 375°F.
  10. Bake for 20 minutes, or until golden brown. Remove from the oven and allow to cool.


  1. In a medium bowl whisk together powdered sugar, lemon juice, and 1 tablespoon of milk until smooth. Drizzle on top of the braid.
  2. Serve warm or at room temperature.


Store airtight in the refrigerator for up to 5 days or at room temperature for up to 2 days.

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