Preheat oven to 350 degrees.

In a bowl, combine the cream cheese, sugar and lemon juice. Beat until smooth. Separate dough into 8 rectangles, firmly pressing perforations to seal. (OR use the Crescent Creations dough and cut into 8 rectangles. No pressing the perforations needed.)

Spread each rectangle with about 2 tablespoons of the cream cheese mixture. Leave 1/2 inch around 1 long side and two short sides clean and free of cream cheese. Roll up jelly roll style starting on long side, rolling to long side with 1/2 inch free of cream cheese.

Firmly pinch edge and ends to seam. Gently stretch each roll to around 10-12 inches. On an ungreased cookie sheet, coil each roll into a spiral with the seam side on the inside, tucking end under. Make a deep indentation in the center of each roll and fill with 1/2 tsp. Biesterveld’s All Fruit Spread.

Bake at 350 for 20-25 minutes until deep golden brown.

In a small bowl blend glaze ingredients, adding enough milk to make drizzling consistency. Put icing in a small plastic zipper bag. Snip a small amount off the corner of the bag, creating a small hole. Drizzle icing from bag using hole over warm rolls.