These jam-filled roll cookies have a tasty, flaky crust which everyone will go wild for. The crust is made with cream cheese, to keep it light and soft, while the filling can be any type of jam. This recipe is similar to the log-based cookies you might find at your local bakery, but more cost-effective when made at home. Plan to make this recipe ahead and do not skip the refrigeration step, as the dough will not hold together when you attempt to roll it out. (The addition of the cream cheese in this recipe makes for a very soft cookie dough, which needs to be firmed in the refrigerator before handling). I usually use raspberry or strawberry jam in this recipe, but peach or lemon jam also tastes amazing! Serve them as a snack or dessert with a steaming cup of coffee or your favorite beverage and enjoy!
8oz(one package) cream cheese (softened to room temperature)
granulated sugar (for sprinkling)
Cream one cup of butter, one eight-ounce package of cream cheese, and three tablespoons of granulated sugar in a large bowl. With an electric mixer, combine two cups of Bisquick and mix at low speed, just until incorporated.
Transfer the dough to a lightly Bisquick floured surface and form into a ball. Separate into four pieces, and shape each piece into a rectangle. Wrap each rectangle in plastic wrap. Refrigerate for at least 2 hours.
Line two baking sheets with parchment paper.
Roll out one piece of dough to an approximate measurement of an 11x18 inch shape. Spread with one-quarter of the jam, leaving a border around the edge. Roll up the filled dough, jelly-roll style from the long end. Place the seam side down onto the prepared baking sheets. Repeat with the remaining dough and refrigerate for one hour, allowing the dough to rest.
Preheat the oven to 350°F.
Cut each roll into ten even slices. Brush with the beaten egg and sprinkle with a little granulated sugar. Bake for fifteen minutes or until golden brown. Transfer to a wire rack for cooling.