Best Danish Almond Cream Rolls Recipes

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DANISH ALMOND CREAM ROLLS



Danish Almond Cream Rolls image

A yummy tasty roll!

Provided by Jamallah Bergman

Categories     Other Breakfast

Number Of Ingredients 13

ROLLS
2 pkg cream cheese,softened
1/2 to 1 tsp almond extract
1/2 c powdered sugar
1/2 c finely chopped almonds
2 can(s) refrigerated crescent rolls
1 egg white
1 tsp water
1/4 c sliced almonds
GLAZE
2/3 c powdered sugar
1/4 to 1/2 tsp almond extract
3 to 4 tsp milk

Steps:

  • 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.

DANISH ALMOND CREAM ROLLS



Danish Almond Cream Rolls image

Number Of Ingredients 13

ROLLS
2 (3-ounce) packages cream cheese, softened
1/2 to 1 teaspoon almond extract
1/2 cup powdered sugar
1/2 cup finely chopped almonds
2 (8-ounce) cans refrigerated crescent rolls
1 egg white
1 teaspoon water
1/4 cup sliced almonds
GLAZE
2/3 cup powdered sugar
1/4 to 1/2 teaspoon almond extract
3 to 4 teaspoons milk

Steps:

  • 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 540mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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