- 16
- 40 mins
Ingredients
- 1 can (12 oz) Big & Flaky refrigerated crescent dinner rolls
- 4 oz (half 8-oz package) cream cheese
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla
- 1/2 cup lemon curd
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon water
Preparation
Step 1
1 Heat oven to 350°F. Lightly spray 8-inch round cake pan with cooking spray.
2 Unroll dough; separate into 4 rectangles. Pinch perforations to seal.
3 In small microwavable bowl, microwave cream cheese on High 30 seconds. Stir in granulated sugar and vanilla until smooth. Divide cream cheese mixture among rectangles; spread in thin layer to within 1/4 inch of 1 long edge of each rectangle. Divide lemon curd among rectangles; gently spread over cream cheese mixture.
4 Starting with opposite long side of clean edge, roll up each rectangle into long tube, pinching clean edge closed. Cut each tube into 4 equal slices. Place slices cut side up and 1 inch apart in pan.
5 Bake 20 to 22 minutes or until top is golden brown. Meanwhile, beat Icing ingredients until smooth.
6 Drizzle icing over warm rolls.
Grate a teaspoon of lemon peel into the cream cheese mixture for even more lemon flavor.
Try substituting strawberry or raspberry jam for the lemon curd.