Pina Colada Rolls

Rolls
1 pouch (16 ounces) Pizza Crust & Roll Mix
(including yeast packet)
1 cup very warm water (120�-130�F)
2 tablespoons butter or margarine, softened
1 egg

Filling
4 ounces cream cheese, softened
1/2 cup pineapple preserves
3/4 cup flaked coconut
1/4 cup almonds, chopped

Glaze
4 ounces cream cheese, softened
1/2 cup pineapple preserves
1/2 teaspoon rum extract

1. In a bowl, prepare dough according to package directions for dinner rolls; knead 5 minutes and let rest an additional 5 minutes. Meanwhile, prepare filling.

2. For filling, in a small bowl, combine cream cheese, preserves, coconut and almonds chopped; mix well. Set aside.

3. Lightly flour flat side of cutting board. Using lightly floured pizza roller, roll dough to edges of cutting board. Spread filling over dough to within 1/2 inch of edges. Starting at longest edge, roll up tightly; press edge to seal.

4. Using a knife, slice roll into 1 1/2-inch slices to make 12 rolls and place in lightly greased rectangular baker. Cover with plastic wrap and let rise 20 minutes. Preheat oven to 375�F.

5. Remove plastic wrap; bake on middle rack of oven 30-35 minutes or until deep golden brown. Remove to cooling rack; let cool 5 minutes.

6. For glaze, combine cream cheese, preserves and rum extract; mix well. Spread over warm rolls.

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 350, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 50 g, Sodium 480 mg, Fiber less than 1 g

Source: Pampered Chef