Cream Cheese Pinwheels

• 2-3/4 to 3-1/4 cups all-purpose flour
• 1/3 cup sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1 teaspoon grated lemon zest
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1/3 cup butter, softened
• 1/4 cup water
• 1 large egg
• 1 large egg white
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 large egg white
• 1 teaspoon water
• 1 tablespoon sugar

1. In a bowl, combine 2 cups flour, sugar, yeast, lemon zest and salt. In a saucepan, heat milk, butter and water to 120u0b0-130u0b0. Add to dry ingredients; beat until moistened. Add egg and egg white; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Cover and let rest for 10 minutes. Turn onto a lightly floured surface. Roll into a 12-in. square; cut into sixteen 3-in. squares.
2. Combine filling ingredients; spoon onto center of each square. To form pinwheels, diagonally cut dough from each corner to within 3/4 in. of the center. Fold every other point toward the center, overlapping pieces. Moisten center edges with water; pinch to seal. Place 3 in. apart on greased
3. . Cover and let rise in a warm place until doubled, about 45 minutes.
4. Beat egg white and water; brush over pinwheels. Sprinkle with sugar. Bake at 350u0b0 for 15-20 minutes or until lightly browned. Remove from pans to cool on wire racks.

flour, sugar, yeast, lemon zest, salt, milk, butter, water, egg, egg white, cream cheese, sugar, lemon juice, egg white, water, sugar

Taken from www.tasteofhome.com/recipes/cream-cheese-pinwheels/ (may not work)