This Pumpkin Mascarpone Breakfast Braid would be perfect to serve on a cool, fall morning to start your day.

It is becoming cooler here in WV, so fall baking is in full swing.   I had a can of pumpkin left from last year, and an unopened tub of mascarpone cheese in the refrigerator, so I created this Pumpkin Mascarpone Breakfast Braid.

I love making breakfast braids, using the Pillsbury Crescent Dough Sheets. They are so easy to make, and your family or guests will be very impressed.

I became familiar with breakfast braids after being a 3 time finalist in the Pillsbury Bake-off Contest between 2008 and 2014.  I got to sample many of these that were made by other finalists. There are so many great recipes for these braids in the Pillsbury magazines, cookbooks, and Bake-off booklets.

I have also made them with blueberries, Blueberry Almond Breakfast Braid. and Peaches and Cream Crescent Braid. 

HOW TO MAKE PUMPKIN MASCARPONE BREAKFAST BRAID:

Assemble the ingredients.

• 1/2 cup canned pumpkin
• 1/4 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1 can refrigerated crescent dough sheet
• 1/2 cup mascarpone cheese, room temperature
• 1/2 cup chopped pecans, divided
• GLAZE
• 1/2 cup confectioner sugar
• 1 Tablespoon mascarpone cheese, room temperature
• 1 teaspoon canned pumpkin
• 1/2 – 1 teaspoon milk

Preheat oven to 350 degrees F.

Combine the pumpkin, sugar, vanilla, cinnamon, and pumpkin pie spice in a medium size mixing bowl. Beat with electric mixer until all ingredients are well combined. Set aside.

Spread a piece of parchment paper onto a flat work surface. Open and unroll dough sheet onto paper; press out to a 12×9 inch rectangle. Transfer parchment paper to a large baking sheet.

Spread mascarpone cheese down the center of dough, about 4 inches wide. Using an offset spatula makes this very easy.

Sprinkle about half of the nuts over the mascarpone cheese.

Spread pumpkin filling over the mascarpone and nuts.

Using a pastry cutter, or sharp knife, make 1 inch cuts in the dough down each side. Start at the top and braid dough over the filling. I like to take my hands and gently push the sides of braid together when I am finished so that it is not as flat.

Cover the filling with dough strips, creating a braid.

Bake until golden brown, about 20-25 minutes. Remove from oven and transfer parchment paper/braid to a cooling rack. Allow to cool about 5-10 minutes.

Mix ingredients for glaze. In a small mixing bowl, beat together the confectioner sugar, mascarpone cheese, pumpkin and 1/2 teaspoon of milk. If mixture is too thick, may add the additional milk. If it becomes too thin just add a little more confectioner sugar.

Transfer braid to serving platter. Drizzle or spread glaze over the braid. Sprinkle remaining nuts over the top.

Cut into slices.  Serve warm or cold.

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PUMPKIN MASCARPONE BREAKFAST BRAID

Pumpkin Mascarpone Breakfast Braid, a crescent dough sheet filled with pumpkin, mascarpone and nuts. Topped with a pumpkin glaze and nuts.

Course Breakfast/Brunch

Cuisine American

Keyword Pumpkin Brunch Braid, Pumpkin Breakfast Recipes, Pumpkin Mascarpone Breakfast, Breakfast Braids

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 persons

Calories 330kcal

Author pamelashank2015

Ingredients

• BRAID
• 1/2 cup canned pumpkin
• 1/4 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1 can refrigerated crescent dough sheet
• 1/2 cup mascarpone cheese room temperature
• 1/2 cup chopped pecans divided
• GLAZE
• 1/2 cup confectioner sugar
• 1 Tablespoon mascarpone cheese room temperature
• 1 teaspoon canned pumpkin
• 1/2 - 1 teaspoon milk

Instructions

• Preheat oven to 350 degrees F.
• Combine the pumpkin, sugar, vanilla, cinnamon, and pumpkin pie spice in a medium size mixing bowl. Beat with electric mixer until all ingredients are well combined. Set aside.
• Spread a piece of parchment paper onto a flat work surface. Open and unroll dough sheet onto paper; press out to a 12x9 inch rectangle. Transfer parchment paper to a large baking sheet.
• Spread mascarpone cheese down the center of dough, about 4 inches wide. Using an offset spatula makes this very easy. Sprinkle about half of the nuts over the mascarpone cheese. Spread pumpkin filling over the mascarpone and nuts.
• Using a pastry cutter, or sharp knife, make 1 inch cuts in the dough down each side. Start at the top and braid dough over the filling. I like to take my hands and gently push the sides of braid together when I am finished so that it is not as flat.
• Bake until golden brown, about 20-25 minutes. Remove from oven and transfer parchment paper/braid to a cooling rack. Allow to cool about 5-10 minutes.
• Prepare the glaze.
• In a small mixing bowl, beat together the confectioner sugar, mascarpone cheese, pumpkin and 1/2 teaspoon of milk. If mixture is too thick, may add the additional milk. If it becomes too thin just add a little more confectioner sugar.
• Transfer braid to serving platter. Drizzle or spread glaze over the braid. Sprinkle remaining nuts over the top.
• Cut into slices of desired size. May serve warm or at room temperature.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.