Cherry-Cream Cheese Biscuit Swirls

  1. Cream Cheese Filling: Beat cream cheese, sugar and vanilla with mixer fitted with paddle attachment on low speed 2 to 3 min.
  2. or until well blended, stopping occasionally to scrape bottom and side of bowl.
  3. Biscuit Swirls: Place biscuit mix in large bowl of mixer fitted with paddle attachment.
  4. Add sugar, cinnamon and water, using amount of water listed on package for full box of biscuit mix (or for half box of biscuit mix for trial recipe); beat just until blended.
  5. Shape dough into ball.
  6. Divide in half.
  7. (Do not divide dough for trial recipe.)
  8. Roll each piece into 28x14-inch rectangle on floured surface.
  9. Spread 1 dough rectangle with 2-1/2 cups (20 oz.)
  10. Cream Cheese Filling, leaving a 1-inch border of uncovered dough along one long side.
  11. Roll up tightly, starting from long side without the border.
  12. Beat eggs and water; brush 1 Tbsp.
  13. onto edge of dough.
  14. Seal.
  15. Repeat with remaining dough rectangles, Cream Cheese Filling and egg wash.
  16. Cut each roll into 24 slices.
  17. Place 12 slices in each of 4 parchment paper-lined full-sheet pans (or in 2 prepared pans for trial recipe); brush with remaining egg wash. Make 1/2-inch-deep imprint in center of each round with back of tablespoon; fill with 2 Tbsp.
  18. pie filling.
  19. Bake in 350 degrees F-convection oven 9 to 14 min.
  20. (or in 400 degrees F-standard oven 10 to 15 min.)
  21. or until golden brown.
  22. Cool 10 to 15 min.
  23. Drizzle each biscuit with 1/4 tsp.
  24. icing.

cream cheese filling, philadelphia original cream cheese, sugar, vanilla, swirls, biscuit mix, sugar, ground cinnamon, eggs, water, cherry pie filling, white icing

Taken from www.kraftrecipes.com/recipes/cherry-cream-cheese-biscuit-swirls-116507.aspx (may not work)

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