Easy Crescent Danish Rolls

1 (8 oz) package of cream cheese, softened
½ cup sugar
1 Tablespoon lemon juice
2 (8 oz) cans refrigerated crescent roll dough
4 teaspoons preserves or jam

Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk

Heat oven to 350ºF. 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 triangles) Spread each triangle with about 2 tablespoons of the cream cheese mixture. Leave ½-inch around 1 long sides and two short sides clean and free of cream cheese. Roll up jelly roll style starting on long side, rolling to long side with ½-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 ½-teaspoon jam or preserves.

Bake at 350ºF for 20-25 minutes until deep golden brown. In a small bowl blend glaze ingredients, adding enough milk to make drizzling consistency. Put glaze in a small plastic zipper bag. Snip a small amount off the corner of the bag, creating a small hole. Drizzle glaze from bag using hole over warm rolls.