Preheat your oven to 425°F (220°C) and prepare a half sheet pan by greasing it or lining it with parchment paper.

In a large mixing bowl, combine 4 ounces of cold cream cheese and 4 tablespoons of cold butter. Mix together with 2 cups of pancake mix until the mixture resembles coarse crumbs.

Gradually add in 1/4 cup of milk to your crumbly mixture. Stir gently until a cohesive dough forms, then knead lightly on a floured surface for about 2-3 minutes until smooth.

Roll out the dough into a large rectangle, about 1/4 inch thick, ensuring it’s evenly shaped. Transfer the dough to your prepared baking sheet.

Spread 1/2 cup of your favorite jam along the center of the dough, leaving a few inches on each side. Make diagonal cuts along the sides of the dough.

Fold the cut strips of dough alternately over the jam to form a braid, ensuring the jam is securely tucked in.

Bake for 12-15 minutes, or until the pastry is golden brown and the jam is bubbling slightly.

While the pastry cools, whisk together 1 cup of powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract in a small bowl.

Once the pastry has cooled, drizzle the glaze over the top and serve warm.