Cream Cheese and Lemon Loaf

By dkanon

Ingredients

• Icing:
• 1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed and risen
• 1-8 ounce cream cheese & 1-3 oz cream cheese
• 1/2 cup sugar
• 1 egg
• grated zest of 1 small lemon
• 1 tablespoon fresh lemon juice
• 1/2 cup powdered sugar
• 1 tablespoon butter, melted
• 1-2 tablespoons fresh lemon juice

Preparation

Step 1

Cream cheese & lemon combine for a delicious taste treat in this yummy recipe.

Spray board or counter top with non-stick cooking spray. Roll loaf or combined rolls into a 9x16-inch rectangle. Combine cream cheese, sugar, egg, lemon zest and juice and beat until fluffy. Spread filling over dough to within 1-inch of edges. Carefully roll loaf jelly roll style starting with a 9-inch side. Place in a sprayed 9x5-inch bread pan with the seam on the side. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350°F 30 minutes. Cover with foil and bake an additional 10-15 minutes.

Combine glaze ingredients and drizzle over cooled loaf.