Danish Rolls

READY IN: 35mins
SERVES: 8
YIELD: 8 Rolls
UNITS: US

INGREDIENTS

Nutrition
  • Rolls
  • 1
    (8 ounce) package cream cheese, softened
  • 12
    cup sugar
  • 1
    tablespoon lemon juice
  • 2
    (8 ounce) cans refrigerated crescent dinner rolls
  • 4
    teaspoons lingonberry jam or 4 teaspoons your favorite jam
  • Glaze
  • 12
  • 1
    teaspoon vanilla
  • 2 -3
    teaspoons milk
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DIRECTIONS

  • Heat oven to 350°F In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
  • 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.
  • 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.
  • 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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