16-24 RHODES Dinner Rolls, thawed but still cold
8 ounces cream cheese
1/2 cup sugar
2 teaspoons lemon juice
Glaze
1 cup confectioners' sugar
1 tablespoon butter, melted
3 to 4 tablespoons water
1/2 teaspoon vanilla
Flatten each roll into a 3-in. circle. Place on a large baking sheet coated with cooking spray. Cover and let rise until doubled. (You can put it on your dryer or near your wood stove or pellet stove to make it rise faster . . .)
Meanwhile, combine cream cheese, sugar and lemon juice; beat until smooth. Make an indentation in the center of each roll; fill with 1 tablespoon of the cream cheese mixture.
Bake at 350 degrees for 15-20 minutes or until light golden brown. Combine glaze ingredients; brush over warm rolls. Drizzle additional glaze over tops, if desired.
(I put a spoonful Cherry Pie Filling on top of each of them. One can of Pie Filling does about 24 rolls . . . )
