Strawberries & Cream Bread

In a medium size bowl, beat cream cheese, strawberries, sugar and vanilla until creamy; set aside. On a lightly floured surface, roll out thawed dough to a rectangle 10 x 14 inches. Carefully transfer dough onto greased baking sheet. Spread cream cheese mixture lengthwise down center third of dough. With kitchen shears or a sharp knife, make 2-inch long cuts (or until the cut hits the filling) at 1-inch intervals down both of the 14-inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Pinch dough to seal seams. Brush dough with melted butter or margarine. Let rise in a warm area until puffy (45 minutes – 1 hour). Bake at 375° for 20-25 minutes or until golden brown. Remove from oven to cool on wire rack. Combine glaze ingredients and mix well. Drizzle over bread.

*If fresh strawberries are not available, strawberry preserves may be substituted, but decrease sugar to 2 tablespoons.