Cream Cheese Rolls

I got the idea to make this from the Fall 2008 Taste of Home Cooking School/Brand Name Cookbook -- Cream Cheese Danish on page 12. But I prefer to make my own rolls, not use the store-bought Rhodes Dinner Rolls the recipe called for. Out comes my Betty Crocker Bread Machine cookbook's basic sweet roll recipe --

Bread Machine Sweet Roll Dough Recipe

(for Betty Crocker's Cinnamon Rolls and Caramel-Pecan Rolls recipes)

3/4 cup + 2 tablespoons water

2 tablespoons butter, softened

2 1/2 cups bread flour

1/4 cup sugar

1 teaspoon salt

1 teaspoon bread machine yeast

Use dough setting or remove after first punch-down

Shape into 16 pingpong sized balls. Flatten and let rise for 45 minutes.

In the meantime, mix 1 softened 8 ounce package of Neufachel Cream Cheese (1/3 less fat) with a scant 1/4 cup sugar and a dash of almond extract. Put one tablepoonful in the center of each roll, spreading within 1/2 inch of the edges. Bake at 350 for 15-20 minutes until lightly golden brown. Drizzle with mixture of confectioner's sugar and milk, if desired.