CHOCOLATE CREAM CHEESE CRESCENT ROLLS RECIPES

Steps:

• Cut 8-inch round of cooking parchment paper. Place in bottom of air fryer basket.
• In small bowl, stir cream cheese, powdered sugar and chocolate chips until combined.
• Separate dough into 8 rolls; place cinnamon side up. Press each roll into 4-inch round. Spoon 1 heaping tablespoonful of the cream cheese mixture into center of each round. Gently fold edges up and over filling; pinch to seal. Place 4 cinnamon rolls on parchment in air fryer basket, seam sides down, spacing apart.
• Set air fryer to 325°F; cook 7 to 8 minutes or until cinnamon roll tops are light brown. With tongs, turn over each one; cook 5 to 6 minutes or until golden brown and cooked through. Remove from air fryer. Repeat with remaining cinnamon rolls.
• Transfer icing to small microwavable bowl. Microwave uncovered on Low (10%) 8 to 10 seconds or until thin enough to drizzle. Place rolls on serving plate; use a spoon to drizzle icing over rolls. Serve warm.

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray. Unroll dough; separate into 8 triangles. Cut each triangle in half lengthwise. On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet. Press overlapping edges together to help seal, but leave triangle points free.
• In small bowl, beat cream cheese and 2 tablespoons of the granulated sugar with spoon until well blended. Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on widest part of dough, leaving 1/2-inch edge. In small bowl, toss raspberries and preserves; place on top of cream cheese layer.
• Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach. Gently picking up top end of dough, curve one end of strip to form top of cane. Brush dough with melted butter; sprinkle remaining 1 teaspoon granulated sugar over top.
• Bake 16 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Use spatula to carefully help slide Danish from parchment to serving platter, loosening edges with spatula first, if needed. In small bowl, mix powdered sugar and 1/2 teaspoon of the milk until well blended. If too thick to drizzle, add additional drops of milk. Drizzle with fork over top. Serve warm.