How about a little lovin’ from the oven on a Sunday morning? This Pillsbury classic is an old favorite of mine. I’ve been making these for so long, they feel like my own recipe, though I think I must have found them in a magazine or on the label of a Pillsbury crescent roll can once upon a time.
The original recipe is doubled. I rarely feel the need to be surrounded by 8 danish, so here’s the recipe as I always make it: one can of crescents yields four yummy cream rolls.
ALMOND CREAM ROLLS
4 oz. cream cheese (I use reduced fat Neufchatel–nothing is lost in translation)
1 teaspoon almond extract
1/4 cup powdered sugar
sliced almonds for the tops
1 can Pillsbury crescent rolls
cinnamon to sprinkle over the inner cream layer
1 egg white + 1 teaspoon water
1/3 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 teaspoons milk
Heat oven to 350 degrees F. In small bowl, beat cream cheese, almond extract and powdered sugar.
Separate crescents into four rectangles. Use your fingers to seal the dotted line that runs diagonally across each rectangle. Spread each rectangle with a quarter of the cream cheese filling to within a quarter inch of the edges. Sprinkle cinnamon over cream cheese. Starting at the longer side, roll up each rectangle into a long roll of dough. Gently stretch each long roll to approximately 10 inches long. Then coil each roll into a spiral with the seam on the inside. Place on ungreased cookie sheet.
In small bowl, whisk together egg white and water, brush over roll. Sprinkle with sliced almonds.
Bake at 350 degrees F for 17 to 23 minutes.
Drizzle glaze over warm rolls. Enjoy your breakfast!