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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling. It does not get any easier than this! Great for breakfast or just sitting around with friends drinking coffee. So easy and so quick...they will think you are a genius! Ingredients:
1 (8 ounce) package cream cheese, softened |
1/2 cup sugar |
1 tablespoon lemon juice |
2 (8 ounce) cans refrigerated crescent dinner rolls |
4 teaspoons lingonberry jam or 4 teaspoons your favorite jam |
1/2 cup powdered sugar |
1 teaspoon vanilla |
2 -3 teaspoons milk |
Directions:
1. Heat oven to 350°F In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
2. Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
3. On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
4. Bake at 350°F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
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