Cheese Braids

Here is the recipe for Cheese Braids! I hope all of you enjoy them as much as we do and the pictures below show bits and pieces of them in the making.

Easter Morning Cheese Braids

1 recipe sweet roll dough as follows:

1 pkg. dry yeast
1/2 cup warm water
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup butter, softened
1 t. salt
1 egg
3 1/2 to 4 cups all purpose flour

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.

Meanwhile, prepare cheese filling.
2 pkg. 8 oz. cream cheese, softened
1 egg
4 T. sugar (1/4 cup)
1 t. vanilla

Beat them together until smooth.

When dough is ready, punch down. Cut into two even portions. Roll out to 16″x 8″ rectangles on two greased cookie sheets. Spread half of the filling down the center third of one rectangle. Cut rectangle from the outside to the edge of the filling on a slight diagonal in 1″ strips on both sides. Cross the top right strip over cheese, then the top left. Continue this process, overlapping strips from left to right to cover cheese. Repeat with the second rectangle.

Beat an egg with 1 T. water. Brush both braids. Let stand for 30 minutes. Then bake at 350 for approximately 30 minutes.

Remove from sheets onto wire rack, cool, wrap with saran. May be made ahead and frozen.



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  1. Brietta gave me this recipe years ago and I’ve been making them ever since. We love them. So yummy!

    Posted by Michelle | March 28, 2008, 4:03 am
  2. I’m so glad you posted this! Maybe now we won’t all spend hours racking our brains trying to remember which recipe, how much, how many… :)

    Posted by Danica Dunphey | March 28, 2008, 7:24 am
  3. Gee. I think whoever did the braiding sure has the knack for pretty pleats!

    Posted by Cassandra | March 28, 2008, 8:17 am
  4. Actually, this is the roll recipe that Brietta used this year (maybe she could post on the results) and that I used last year. However, just before Easter I relocated Mrs. Hitchman’s sweet roll recipe which is slightly different. I doubled the recipe and made 6 braids. Will post that recipe soon, because she includes in it her Tea Bread recipe that I adore!!

    Posted by darlene | March 28, 2008, 9:50 am
  5. If made ahead and frozen, is it frozen prior to baking or afterwards? Thanks! :-)

    Posted by Katie | March 28, 2008, 5:20 pm
  6. Thanks for including the pictures! I do much better when I can see a photo! Does this mean I’m getting older? :-)

    Posted by Judy | March 28, 2008, 5:31 pm
  7. Katie,

    We freeze them after baking. They’re served at room temp, not warm, so they don’t have to be fresh from the oven or anything!

    Posted by Danica Dunphey | March 28, 2008, 7:54 pm
  8. Whenever you spoke of these cheese braids I always thought cheddar.This makes much more sense.Love the pictures of the families

    Posted by Marianne | March 29, 2008, 5:27 am
  9. I made this for my sister’s baby shower, and it was really good! Thanks for the recipe! :)

    Posted by Emily | April 3, 2008, 1:46 pm
  10. I made this for a friends baby shower and it was delicious

    Posted by Melisa Garber | April 4, 2008, 5:12 pm
  11. I guess have have some cream cheese to add to my grocery list! ;)

    Thanks for posting the recipe and pics!

    Posted by Mary | April 13, 2008, 3:15 pm
  12. this makes one braid, right?

    Posted by Danica | April 7, 2009, 8:50 am
  13. Danica: 2 braids.

    Posted by Brietta | April 10, 2009, 8:12 am