Danish Breakfast Rolls

These rolls are so good–and actually pretty easy.  Make them once for Sunday morning brunch, and everyone will want you to make them every Sunday.  You’ve been warned!!!

1 8-oz package cream cheese
1/2 cups sugar
1 tablespoon lemon juice
2 cans crescent rolls
strawberry, cherry or apricot preserves

Heat oven to 350.

In a small bowl, combine the cream cheese, sugar and lemon juice.
Roll out the cresecent rolls on a cutting board.  Seal up the perforations on the triangle.
Now cut each roll into two long rectangles.

Fill with the cream cheese mixture.  Then fold the long side and seal the cream cheese mixture into the roll.
Now roll the dough into a beehive and place in a pie pan or round baking dish. 

In the middle of each roll, use your thumb to make an imprint.  Fill this with one of the jams.
Bake for about 25 minutes.  Sometimes at about 15 minutes I check them and add more jam, if needed.

After they have cooled slightly, frost with the following glaze:

1/2 cup powdered sugar
1 teaspoon vanilla
2-3 tablespoons milk

Serve one or two of these per person.   You will be popular!!

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