danish almond cream rolls

How To Make danish almond cream rolls

• 1

  Heat oven to 350. In small bowl, beat cream cheese,1/2 tsp almond extract and 1/2 cup powdered sugar until fluffy. Stir in chopped almonds. Separate one can of dough into 4 rectangles; firmly press perforations to seal. Press or roll each to form 7x4 inch rectangle; spread each with about 2 tbsp 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.
• 2

  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.
• 3

  In small bowl, combine egg white and water;brush over rolls. Sprinkle with sliced almonds.
• 4

  Bake at 350 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.
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