Heat oven to 350 degrees. In small bowl, beat cream cheese, sugar and lemon juice until smooth.
Separate dough into 8 rectangles. Spread each rectangle with about 2 T. 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 indention in center of each roll; fill with 1/2 t. preserves.
Bake 20 to 25 minutes or until deep golden brown. In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
Originally Submitted
7/19/2010
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