Raspberry Cream Cheese Swirl


Serves: 12
Total Calories: 352

Ingredients

12 Rhodes Texas Rolls , thawed
8 ounces cream cheese, softened
1 egg
1/2 cup sugar
1/2 teaspoon almond extract
1/2 cup raspberry jam

ICING:
1 1/2 cups powdered sugar
1/2 teaspoon almond extract
2 to 3 tablespoons milk

Directions:

Combine 6 rolls together and roll into a 12 x 8-inch rectangle. Repeat with remaining 6 rolls. Combine cream cheese, egg, sugar and almond flavoring until smooth. Divide mixture evenly between the two rectangles and spread to within 1/2-inch of edges. Divide jam equally and spread lengthwise over half of cream cheese mixture. Roll up jelly roll style, starting with the long side with the jam. Pinch seams to seal and tuck ends under. Place seam side down on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 375°F 15-20 minutes or until golden brown. Remove from pan to wire rack to cool. Combine icing ingredients and spread or drizzle over tops.

Nutritional Facts:

Serves: 12
Total Calories: 352
Calories from Fat: 88

This Raspberry Cream Cheese Swirl recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.


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