CHEESE DANISH WITH LEMON OR RASPBERRY

Skip the trip to the bakery. This Cream Cheese Danish recipe is made with a tender, sweet yeast bread, a sweet cream cheese center plus a generous drizzle of a powdered sugar glaze. Top the classic cheese filling with a dollop of lemon curd or raspberry preserves before baking, if you like. Frozen dinner rolls make them simple and delicious for breakfast, brunch or dessert!
INGREDIENTS DANISHES
  •  12 Rhodes Dinner Rolls, thawed but still cold
  •  2 tablespoons granulated sugar
  •  2 tablespoons butter, melted
  •  4 ounces cream cheese, softened
  •  1/4 cup powdered sugar
  •  1 teaspoon lemon juice
  •  1 large egg, beaten
  •  12 tablespoons lemon curd and/or raspberry preserves
WHITE ICING
  •  1 cup powdered sugar
  •  4-5 teaspoons milk
  •  1/2 teaspoon vanilla extract
INSTRUCTIONS
  1. Using a little flour on your hands, flatten each thawed roll into a 3-inch disc and place on a 2 bakings sheet lined with parchment paper.
  2. Brush each disc with melted butter and sprinkle with granulated sugar. Cover with sprayed (non-stick spray) plastic wrap. Let rise in a *warm spot until double in size. This will vary based on the temperature in your home, mine took about 1 hour and 15 minutes in the oven* with just the light on.
  3. While rolls are rising combine cream cheese, sugar and lemon juice with an electric mixer until smooth and set aside.
  4. For full instructions : tidymom.net

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