Serves: 8
Total Calories: 443
Heat oven to 350°F. In small bowl, beat cream cheese, 1/2 teaspoon almond extract and 1/2 cup powdered sugar until fluffy. Stir in chopped almonds. Separate 1 can of dough into 4 rectangles firmly press perforations to seal. Press or roll each to form 7 x 4-inch rectangle spread each with about 2 tablespoons of the cream cheese filling to within 1/4 inch of edges. Starting at longer side, roll up each rectangle, firmly pinching edges and ends to seal. Gently stretch each roll to 10 inches. Coil each roll into a spiral with the seam on the inside, tucking ends under. Place on ungreased cookie sheets. Repeat with remaining can of dough and cream cheese filling.
In small bowl, combine egg white and water brush over rolls. Sprinkle with sliced almonds.
Bake at 350°F. for 17 to 23 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency drizzle over warm rolls. Serve warm.
Nutrition Per Serving (1 roll): Calories 410 Protein 8g Carbohydrate 42g Fat 24g Sodium 540mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Danish Almond Cream Rolls recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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