For the Cream Cheese Danish

• Line a large baking sheet with parchment paper. Arrange thawed dinner rolls in three rows of four on the pan. Carefully flatten each roll into a 3-inch disc. Brush each disc with melted butter and sprinkle with sugar.
• Cover the baking sheet with sprayed plastic wrap. Place in a warm spot to rise until they have doubled in size, about 45 minutes.
• While the rolls are rising, prepare the cream cheese filling. In a medium bowl, combine the softened cream cheese, ¼ cup powdered sugar, and lemon juice. Stir until the mixture is smooth and creamy. Preheat oven to 350°F.
• Uncover the rolls and use the back of a tablespoon to create an indentation in the center of each one. Fill each indentation with approximately 1 tablespoon of the cream cheese mixture, followed by 1 teaspoon of raspberry preserves.
• Bake in preheated oven for 15-20 minutes or until light golden brown. After removing from the oven, allow Danish to cool on baking sheet for 5 minutes.
• Meanwhile, prepare the icing by combining 1 cup powdered sugar, milk and vanilla. Mix until you have a smooth and pourable consistency. Drizzle generously over the Danish.
• These sweet pastries are perfect for a Saturday morning brunch, a bridal shower, or just a fun breakfast to get you through the week!  If you enjoyed this recipe, you are sure to love the Blueberry Cream Cheese Crescents, Hazelnut French Toast Roll Ups or Blackberry Crumble Bars!