- 12 Rhodes Dinner Rolls, thawed but still cold
- 2 tablespoons granulated sugar
- 2 tablespoons butter, melted
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
- 1 large egg, beaten
- 12 tablespoons lemon curd and/or raspberry preserves
- 1 cup powdered sugar
- 4-5 tablespoons milk
- 1/2 teaspoon vanilla extract
- Using a little flour on your hands, flatten each thawed roll into a 3-inch disc and place on a 2 bakings sheet lined with parchment paper.
- Brush each disc with melted butter and sprinkle with granulated sugar. Cover with sprayed (non-stick spray) plastic wrap. Let rise in a *warm spot until double in size. This will vary based on the temperature in your home, mine took about 1 hour and 15 minutes in the oven* with just the light on.
- While rolls are rising combine cream cheese, sugar, and lemon juice with an electric mixer until smooth and set aside.
- Heat oven to 350° F and remove plastic wrap from rolls. Using your fingertips press an indentation in the center of each roll and fill with approximately 1 tablespoon of cream cheese mixture and a tablespoon of lemon curd or raspberry preserves. Brush the edges of the rolls with the beaten egg and bake for 15-20 minutes or until light golden brown.
- Let danishes cool on the pan for 5 minutes. In a small bowl combine powdered sugar and vanilla, and 4 tablespoons of milk. Add more milk as needed to thin icing as desired (if you get it too thin, add a little more sugar). Drizzle icing over danishes. Serve warm or room temperature.
- Enjoy within 1-2 days.