These Easy Raspberry Almond Sweet Rolls are filled with a cream cheese and raspberry filling. These little buns are a favorite brunch pastry and use up some leftover ingredients in the refrigerator.
Place a sheet of parchment paper in a baking tray. Very lightly dust it with flour to prevent sticking.
Unroll crescent dough onto parchment and stretch into a rectangle.
Spread softened cream cheese over the entire dough surface leaving just 1/2 inch along one long side. Repeat with jam.
Roll dough starting on the long edge into a log. Use the parchment to help roll by lifting and rolling the dough into a tight log.
Slice into sections about 3/4 inch. Place on parchment lined baking sheet. Bake about 12 - 15 minutes, or until just lightly golden brown.
To make glaze, combine sugar, milk and almond extract until smooth. If royal icing is too thick add a few more drops of milk just to thin it out a little.
With a spoon, piping bag, or zip top bag with a small hole cut into one corner, drizzle the glaze over the top of the pastry.
Garnish with almonds and serve warm.
Notes
I soften the cream cheese in the microwave for about 10 seconds or so and stir it in a bowl. This makes it very easy to spread.
If you do not have almond, substitute with vanilla.