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Cranberry-Orange Danish Braid

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 8
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This easy braided pastry will fit right in on your holiday brunch buffet.
By Annalise Sandberg
Updated Oct 21, 2014
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  • 4 oz cream cheese, softened
  • 1 egg yolk
  • Grated peel of 1 orange
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup fresh or frozen (not thawed) cranberries


  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 to 2 tablespoons milk or cream, to drizzling consistency


  • 1
    In large bowl, mix Bisquick mix, 2 tablespoons granulated sugar and the salt. Cut in butter with pastry blender until the size of small peas. Add 1/3 cup milk; stir until soft dough forms. Gather dough together in a ball, and shape into a flat square. Wrap in plastic wrap; refrigerate at least 30 minutes but no longer than 8 hours.
  • 2
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 3
    Unwrap dough. Sprinkle work surface lightly with flour. Roll dough into 15x9-inch rectangle. Transfer to cookie sheet. With short end of rectangle facing you, gently score it lengthwise, dividing into 3 equal sections. With knife or pizza cutter, cut slanted strips 1 inch wide into both sides.
  • 4
    In small bowl, beat all Filling ingredients except cranberries with electric mixer on medium speed until smooth. Spread evenly onto center third of dough. Top with cranberries. Working with slanted strips one at a time, crisscross over filling to create a braided look.
  • 5
    Bake 20 to 25 minutes or until golden. Cool.
  • 6
    In small bowl, beat Glaze ingredients with whisk until smooth. Drizzle over braided Danish. Slice and serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use fresh or frozen cranberries in this recipe. If using frozen, do not thaw before using.
  • tip 2
    For a more golden brown crust, make an egg wash by beating 1 egg and 1 teaspoon water, and brush on braid before baking.


Nutrition Facts are not available for this recipe
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