1 can (17 1/2 ounces) Pillsbury Grands refrigerated cinnamon rolls with icing

8 ounces cream cheese

1/2 cup Domino's or C&H granulated sugar

2 teaspoons sour cream

1 teaspoon lemon juice

1 teaspoon vanilla

Preheat oven to 350 degrees.

Lightly grease a 9-inch glass pie plate or spray with nonstick spray. Separate dough into five rolls and set icing aside. Unroll one roll into a long strip of dough. Reroll loosely and place in center of pie plate.

Unroll the second roll and loosely wrap around the first, cinnamon side in, replacing any cinnamon that falls off. Repeat with remaining rolls, coiling dough into a 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 a tip (or a gallon-sized resealable food-storage plastic bag with a 1/2-inch hole cut in a corner). Pipe mixture between strips of dough, starting at center and working to the edge of the pie plate. Use all of the mixture.

Bake 25 to 35 minutes of until the center is thoroughly baked and the edges are deep golden brown. Cool for 5 minutes. Meanwhile, remove cover from Grands icing, microwave on medium heat 10 to 15 seconds, and drizzle over Danish.

Cut into wedges and serve warm.

Servings: 6