Serving Size: 2 Swirls
WW Points+: 4
Light cream cheese, brown sugar, and vanilla are swirled into a light dough and topped with almonds and a sweet brown sugar glaze. These little danish-like bites are not overly sweet and could be served for either breakfast or dessert. I made these in the afternoon and had some for dessert that night and then for breakfast the next morning :)
Paula Deen made something similar to these, but of course with tons of powdered sugar and full fat cream cheese, so I decided to put my own twist on them. These are a little addictive so I made the serving size 2 swirls. My family had a big turkey dinner this past weekend and I planned to bring these over for everyone. Unfortunately there weren't that many left to bring over so only my mom and dad got to try these. But, they loved them!
The recipe is pretty simple, although I would stress that you don't skip out on refrigerating these after you roll them. Because I used a lower fat cream cheese, the mixture will just ooze right out if you don't let it set up for at least 30 minutes. These were fun to make and they come out looking great!
- 1 can Reduced Fat Crescent Rolls (8 rolls in a can)
- 3 ounces 1/3 Less Fat Cream Cheese
- 1/3 cup Light Brown Sugar, unpacked
- 1 tsp Vanilla Extract
For the Glaze:
- 1/4 tsp Vanilla Extract
- 1/4 cup Light Brown Sugar, unpacked
- 1 tbsp Water
Remove crescent rolls from the can. When you unroll them, you will see that two crescent rolls are attached to form a rectangle.
Using your fingers, pinch the triangles together to make it one rectangle. You will have 4 of these.
In a stand mixer (or large mixing bowl with an electric mixer), cream together the cream cheese, vanilla, and brown sugar until there are no lumps.
Spoon about a tablespoon of the cream cheese mixture onto each rectangle.
Starting from the short end, roll the dough into a tight spiral. Put on a plate, cover with plastic wrap, and set in the refrigerator to chill for at least a half an hour.
Preheat the oven to 350 F. Once the cream cheese swirls have had time to set, remove from the refrigerator. Cut each one into 4 equal swirls. Place each one onto a baking sheet and top with a few chopped almonds, slightly pressing the swirls down.
Bake for 18 minutes, or until golden brown. Let cool for about 10 minutes on the baking sheet before moving them to a wire rack.
While they are cooling, prepare the glaze. Whisk together brown sugar, vanilla, and water until smooth. Pour over each cream cheese swirl just before serving and let harden slightly.
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