CREAM CHEESE AND LEMON LOAF

Cream Cheese and Lemon Loaf image

Yield 6

Number Of Ingredients 11

1 loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed and risen
1 (8-ounce) package cream cheese
1 (3-ounce) package cream cheese
1/2 cup sugar
1 egg
grated zest of 1 small lemon
1 tablespoon fresh lemon juice
ICING
1/2 cup powdered sugar
1 tablespoon butter, melted
1 to 2 tablespoon fresh lemon juice

Steps:

Spray board or counter top with non-stick cooking spray. Roll loaf or combined rolls into a 9x16-inch rectangle. Combine cream cheese, sugar, egg, lemon zest and juice and beat until fluffy. Spread filling over dough to within 1-inch of edges. Carefully roll loaf jelly roll style starting with a 9-inch side. Place in a sprayed 9x5-inch bread pan with the seam on the side. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350°F 30 minutes. Cover with foil and bake an additional 10-15 minutes. Combine glaze ingredients and drizzle over cooled loaf.

Nutrition Facts : Nutritional Facts Serves