Raspberry Breakfast Braid Recipe

Preheat oven to 425 °. Place biscuit mix in a large bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across raspberries; seal ends. Bake 15-20 minutes or until golden brown. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high 5-10 seconds or until of desired consistency; drizzle over pastry.