1 17.5-ounce can Pillsbury Grands refrigerated cinnamon rolls with icing
1 8-ounce package cream cheese, softened
cup granulated sugar
2 teaspoons sour cream
1 teaspoon lemon juice
1 teaspoon vanilla
Heat oven to 350 degrees. Lightly grease nine-inch glass pie plate with shortening or spray with cooking spray. Separate dough into five rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of pie plate. Unroll second roll; loosely wrap around first roll, cinnamon side in, replacing any cinnamon that falls off. Repeat with remaining rolls, coiling into spiral shape.
In small bowl, beat cream cheese, sugar, sour cream, lemon juice, and vanilla with electric mixer on medium speed until smooth. Spoon cream cheese mixture into decorating bag with tip or gallon-size resealable food-storage plastic bag with -inch hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pie plate, using all the mixture.
Bake 25 to 35 minutes or until center is thoroughly baked and edges are deep golden brown. Cool five minutes. Meanwhile remove cover from icing; microwave on medium 10 to 15 seconds or until thin enough to drizzle.
Yield: 6 servings
Source: 41st Pillsbury Bake-Off (2004), finalist in the Breakfast & Brunches Category
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