More Great Recipes: After Dinner | Breakfast | Brunch | Creamy

Cinnamon Danish Swirls

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Member since 2009

Serves 32 rolls | Prep Time 15 minutes | Cook Time 20 minutes


6 ounces cream cheese, softened
1 teaspoon cinnamon
1/2 cup powdered sugar
3/4 cup chopped toasted pecans
1/2 cup raisins (optional)
2 (8 oz.) cans crescent rolls
1 1/2 teaspoons cinnamon mixed with 3/4 cup sugar
1/2 cup powdered sugar
3 teaspoons milk

Beat cream cheese, powdered sugar and 1 teaspoon cinnamon until creamy.

Separate each can crescent dough into 4 rectangles. You should have 8 rectangles all together.

Press perforations to seal.

Spread about 2 tablespoons of cream cheese mixture on each rectangle, leaving 1/4 inch border on short ends.

Sprinkle with nuts and raisins if using.

Starting at short end roll into a cylinder.

Repeat with all rectangles.

Place on plate and cover.

Refrigerate about 30 minutes.

Preheat oven to 350 degrees.

Cut each roll into 4 slices, you should have 32 slices.

Roll each slice into cinnamon sugar mixture.

Place 1/2 inch apart on ungreased cookie sheets.

Bake for 18 to 20 minutes until light brown.

Cool 3 minutes

Combine powdered sugar and milk, drizzle over rolls.

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