Almond Danish Rolls Recipe

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Wonderful almond flavoring and sweet cream cheese make this little pastry a perfect breakfast or brunchtime treat.

Directions

Beat the cream cheese, almond extract, lemon zest and sugar in a small bowl until light and fluffy.
Open one can of dough and seperate to form 4 rectangles.
Press the perforations together with fingers to create a solid rectangle.
Roll each into a 7x4 inch rectangle.
Spread each with 2 tablespoons of cream cheese mixture to within 1/4 inch of the edges.
Starting with the short end, roll each rectangle tightly into a cylinder.
Repeat with the other can of dough and filling.
Place all on a plate, cover with plastic wrap and refrigerate.
Chill for 30 minutes or until firm.
Preheat oven to 350°.
Remove rolls from the refrigerator and cut each into 4 slices.
Place rolls 1/2 inch apart on an ungreased baking sheet.
In a small bowl, combine egg whites with water and brush this mixture over the rolls.
Bake 18-20 minutes or until lightly brown.
While baking, combine the glaze ingredients.
Cool rolls on a wire rack for 5 minutes.
With waxed paper under the wire rack, drizzle the icing over the rolls and serve.
*Can dust with powdered sugar if desired.

Prep Time: 45 minutes

Cook Time: 20 minutes

Serving Description: Makes approximately 32 rolls

Servings: 12

Enter desired servings:

Ingredients

-		6 ounces cream cheese, softened
-		1 teaspoon almond extract
-		1/2 cup powdered sugar
-		1 teaspoon grated lemon peel
-		2 (8 ounce) cans of refrigerated crescent dinner rolls
-		1 egg white
-		1 teaspoon water

		Glaze:
-		1/2 cup powdered sugar
-		4 teaspoons milk
-		1/2 teaspoon almond extract