GIANT CINNAMON-CHEESE DANISH

1 can (17.5 oz) Pillsbury Grands refrigerated cinnamon rolls with buttercream icing

1 pkg (8-oz) cream cheese, softened

1/2 cup sugar

2 tsp sour cream

1 tsp lemon juice

1 tsp vanilla

Heat oven to 350-degrees. Lightly grease 9-inch glass pie plate with shortening, or spray with cooking spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of pie plate. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon tat fall off. Repeat with remaining rolls, coiling dough in pan into spiral shape.

In a small bowl, beat remaining ingredients with an electric mixer on medium speed until smooth. Spoon cream cheese mixture into a decorating bag with tip or cut a 1/2-inch hole in the corner of a gallon-size plastic food storage bag. Pipe mixture between strips of dough, starting at center and working to edge of pan, using all of the mixture.

Bake 25 to 35 minutes until center is thoroughly baked and edges are deep golden brown. Remove from oven the cool for 5 minutes. Meanwhile, remove cover from icing and microwave on medium 10 to 15 seconds or until thin enough to drizzle. Drizzle over the warm coffee cake. Cut into 6 wedges. Serve warm.

This recipe is from the Pillsbury Bake-Off Contest 41 in 2004. It caught my attention because it was entered by a lady in Terre Haute, Indiana. I had been to Terre Haute several times as my uncle, aunt and cousins lived there for years.

file photo