- 4 ounces PHILADELPHIA® Cream Cheese, softened
- 2 tablespoons plus 2 teaspoons honey, divided
- 1/4 cup sliced almonds
- 1 tube (8 ounces) refrigerated crescent rolls
- 1/4 teaspoon ground cinnamon
- In a small bowl, beat cream cheese and 2 tablespoons honey until smooth; stir in almonds. Unroll crescent dough; separate into triangles.
- Place 1 tablespoon of cream cheese mixture in the center of each triangle. Roll up and place point side down 2 in. apart on an ungreased baking sheet; curve ends to form a crescent. Sprinkle tops with cinnamon.
- Bake at 375° for 12-14 minutes or until golden brown. Drizzle with remaining honey. Serve warm. Refrigerate leftovers. Yield: 8 rolls.
Originally published as Honey-Moon Rolls in Taste of Home October 2011, p48
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