Lemon Cream Cheese Pinwheels
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 teaspoon lemon juice
- 2 tablespoons granulated sugar
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 teaspoon water
- 1/2 cup lemon curd
- 1 can (12 oz) pillsburyâ„¢ grands!â„¢ big & flaky refrigerat
- 4 oz (half 8-oz package) cream cheese
- Carbohydrate 15.9131708520203 g
- Cholesterol 11.2124999905215 mg
- Fat 4.26991124642275 g
- Fiber 0.0101666668262951 g
- Protein 0.456632082963743 g
- Saturated Fat 2.48430187290634 g
- Serving Size 1 1 recipe (158g)
- Sodium 17.7174166518951 mg
- Sugar 15.903004185194 g
- Trans Fat 0.499249874577643 g
- Calories 104 calories
Heat oven to 350°F. Lightly spray 8-inch round cake pan with cooking spray.Unroll dough; separate into 4 rectangles. Pinch perforations to seal.In small microwavable bowl, microwave cream cheese on High 30 seconds. Stir in granulated sugar and vanilla until smooth. Divide cream cheese mixture among rectangles; spread in thin layer to within 1/4 inch of 1 long edge of each rectangle. Divide lemon curd among rectangles; gently spread over cream cheese mixture.Starting with opposite long side of clean edge, roll up each rectangle into long tube, pinching clean edge closed. Cut each tube into 4 equal slices. Place slices cut side up and 1 inch apart in pan.Bake 20 to 22 minutes or until top is golden brown. Meanwhile, beat Icing ingredients until smooth.Drizzle icing over warm rolls.
