CREAM CHEESE RING

FOR THE FILLING:
1 (8 oz.) pkg.. light cream cheese, softened
1/4 cup sugar
1 tsp. lemon juice
2 Tbsp. unsalted butter, melted, divided use
1/4 cup raisins
FOR THE DOUGH:
1 loaf bread dough, thawed (sweet or white bread)
1 Tbsp. all purpose flour
FOR THE GLAZE:
1 cup powdered sugar
1/2 tsp. vanilla extract
1 Tbsp. plus 1 tsp. milk

TO PREPARE THE FILLING:
Combine cream cheese, sugar, lemon juice, and 1 1/2 tbsp of the melted butter in a bowl. Mix thoroughly. Stir in raisins and set aside.

TO PREPARE AND FILL THE DOUGH:
Roll out dough on a lightly floured surface forming a 12x15 inch rectangle.

Spread with cream cheese mixture. Starting with shorter side, roll up tightly. Pinch edge to seal. Form a ring and place seam-side down on a large cookie sheet that has been coated with nonstick cooking spray.

With scissors, make cuts nearly to the center of ring about 1-1/2 inches apart. Turn each slice on its side, resting on the adjoining slice. Cover with plastic wrap that has been coated with nonstick cooking spray. Let rise 1 1/2 hours, or until almost doubled in size.

WHEN READY TO BAKE:
Preheat oven to temperature 350 degrees F.

Remove plastic wrap from the dough and bake 20-25 minutes or until golden brown.

TO MAKE THE GLAZE:
Combine the powdered sugar, milk, and 1 1/2 tbsp melted butter.

Glaze while pastry is still warm.

Servings: 8