2 rolls of refrigerated dough (I used biscuits)
1/2 cup cream cheese
1/2 cup raspberry preserves
baby, bean, or pecan
icing glaze
green, purple, & yellow sprinkle sugar
Preheat oven to 350 degrees. Lay out your biscuits in a rectangle (20 so it was 1 row of 6 and 2 rows of 7) and cover with plastic wrap and roll into a sheet. I put down a cookie liner and used a rolling pin to roll. Microwave the cream cheese for 10 seconds and spread on the dough. Microwave the raspberry preserves for 20 seconds and spread on top of the cream cheese. Carefully roll the dough long ways. Form a circle and pinch the ends together. No babies in this house, so I tucked a pecan in the roll. The filling started to break through when biscuits tried to pull apart, but I pinched them together. Bake for 17-23 minutes or until brown on the edges. I did mine for 17 mins and it was slightly doughy on the inside.
You can use a can of pre-made icing if you want. I used the corn syrup icing recipe here. I always use Almond Extract! I usually have some in my fridge since the recipe is more than enough for a batch of cookies.
Move the cake to a plate when it comes out of the oven, spread on icing, then sprinkle with the green, purple, & yellow sprinkles.
