Serves: 12
Total Calories: 352
Yield: 12
Spray counter lightly with non-stick cooking spray. Combine 6 rolls together and roll into a 12x8-inch rectangle. Repeat with remaining 6 rolls to make a second rectangle. 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.
This Raspberry Cream Cheese Swirl recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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