Raspberry Cream Cheese Rollups: Crispy

Instructions:

1. Using a paddle attachment or hand mixer, beat the softened cream cheese and sugar until the texture is completely smooth and aerated.
2. Stir in the vanilla and lemon juice.
3. Transfer the mixture to a bowl and gently fold in the raspberry preserves without overmixing.
4. Roll out the dough on a floured surface or parchment paper into a rectangle and brush the surface with melted butter.
5. Spread the raspberry cream cheese filling evenly across the dough, leaving a 1/2-inch border at the top edge.
6. Starting from the long edge, roll the dough tightly into a log.
7. Slice the log into 12 even pinwheels.
8. Place pinwheels on a parchment-lined sheet, spacing them 2 inches apart, and sprinkle with coarse sugar.
9. Bake until the edges are mahogany-colored and the pastry smells nutty and toasted.
10. Whisk the powdered sugar, milk (or heavy cream), and lemon juice until smooth, then drizzle over the warm rolls.