Cherry Cheese Swirls

Cherry Cheese Swirls

• 1/4 CUP Sugar
• 3 OZ Cream Cheese, softened
• 1/4 TSP Vanilla
• 1/8 TSP Almond Extract
• 1 Egg Yolk
• 8 OZ Pillsbury Crescent Rolls
• 1/4 CUP Cherry Preserves
• 1/2 CUP Powdered Sugar
• 2 TSP Water

Heat oven to 375 degrees. Spray muffin tin with cooking spray. Mix cream cheese, sugar, vanilla, almond extract and egg yolk until well blended. On lightly floured surface roll dough into 1 large 12x19 inch rectangle. Firmly press perforations to seal. Spread cream cheese mixture evenly over dough rectangle. Starting with one long side, roll up dough into log. Cut log into 12 even pieces and place in greased muffin tin. Bake 11-15 minutes until lightly browned. Remove from oven and with the handle of a wooden spoon make indentation in the center of each roll. Spoon one teaspoon of cherry preserves into each. Return to oven to bake for 2-4 minutes more. Remove from pan and let cool slightly. Mix powdered sugar and water and drizzle over warm rolls.