8 oz. cream cheese, softened
1/4 c. sugar
3 tbsp. flour
1 egg yolk
1/2 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 sweet roll dough
1/2 c. jam
1/4 c. chopped nuts

Beat cream cheese and sugar until light and fluffy. Stir in flour, egg yolk, lemon peel and lemon juice.

Roll dough in 15 inch square. Cut into 25 squares. Place on greased cookie sheets. Spoon about 1 tablespoon cream cheese mixture onto center of each square. Bring 2 diagonally opposite corners to center of each square, overlapping slightly. Pinch.

Let rise until double, 40 minutes. Bake at 375 degrees until golden brown, 12 to 15 minutes. Heat jam until melted. Brush over hot rolls. Sprinkle with nuts. Makes 25 rolls.