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1
Cream Cheese Filling: Beat cream cheese, sugar and vanilla with mixer fitted with paddle attachment on low speed 2 to 3 min.
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2
or until well blended, stopping occasionally to scrape bottom and side of bowl.
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3
Biscuit Swirls: Place biscuit mix in large bowl of mixer fitted with paddle attachment.
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4
Add sugar, cinnamon and water, using amount of water listed on package for full box of biscuit mix (or for half box of biscuit mix for trial recipe); beat just until blended.
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5
Shape dough into ball.
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6
Divide in half.
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7
(Do not divide dough for trial recipe.)
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8
Roll each piece into 28x14-inch rectangle on floured surface.
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9
Spread 1 dough rectangle with 2-1/2 cups (20 oz.)
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Cream Cheese Filling, leaving a 1-inch border of uncovered dough along one long side.
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Roll up tightly, starting from long side without the border.
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12
Beat eggs and water; brush 1 Tbsp.
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13
onto edge of dough.
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14
Seal.
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15
Repeat with remaining dough rectangles, Cream Cheese Filling and egg wash.
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16
Cut each roll into 24 slices.
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17
Place 12 slices in each of 4 parchment paper-lined full-sheet pans (or in 2 prepared pans for trial recipe); brush with remaining egg wash. Make 1/2-inch-deep imprint in center of each round with back of tablespoon; fill with 2 Tbsp.
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18
pie filling.
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19
Bake in 350 degrees F-convection oven 9 to 14 min.
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20
(or in 400 degrees F-standard oven 10 to 15 min.)
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or until golden brown.
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22
Cool 10 to 15 min.
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23
Drizzle each biscuit with 1/4 tsp.
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24
icing.
