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“This tasty breakfast complimentary of Rhodes.”
2 loaves

Ingredients Nutrition

  • 18 Rhodes frozen rolls, thawed
  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 12 cup sugar
  • 12 teaspoon almond flavoring
  • 12 cup raspberry jam
  • Icing
  • 1 12 cups powdered sugar
  • 12 teaspoon almond extract
  • 2 -3 tablespoons milk


  1. Combine 9 rolls together and roll into a 12"x 8" rectangle. Repeat with remaining 9 rolls.
  2. Combine cream cheese, egg, sugar and almond flavoring until smooth. Divide mixture evenly between the two rectangles and spread to within 1/2" of edges.
  3. Divide jam equally and spread lengthwise over half of cream cheese mixture.
  4. Roll up jelly roll style, starting with the long side with the jam. Pinch seams to seal and tuck ends under.
  5. Place seam side down on a baking sheet sprayed with non-stick cooking spray.
  6. Cover with sprayed plastic wrap and let rise 30 minutes.
  7. Remove wrap and bake at 375 F 15-20 minutes or until golden brown.
  8. Remove from pan to wire rack to cool.
  9. Combine icing ingredients and spread or drizzle over tops.

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