– Frozen white bread dough – Cream cheese – Confectioners’ sugar – Lemon extract – Sprinkles
Let your bread dough thaw completely. Roll it out about that or until you get close enough and are tired of fooling with it!
Mix cream cheese, powdered sugar and lemon extract until it is all smooth and creamy, scraping down the sides.
Plop that cream cheese filling right on the thaw and rolled dough. Spread the cream cheese mix onto the dough.
Now roll that dough up and pinch its edges closed. I also brush some water over the final edge before pinching it closed to help with the seal.
Next form a ring like this and pinch the ends together. You may need to brush with some more water to seal it.
Now some instructions will tell you to spray the plastic wrap before setting it on the ring. But I spray the ring where the wrap will be touching it to keep it from sticking to the wrap when it rises. Set the dough on a baking sheet, cover with the wrap, and let it sit for 45 to 60 minutes.
Bake that dough for 30 to 35 minutes.
Add confectioners' sugar, milk, flavoring, and water to make icing smooth and creamy.
Drizzle that icing over the cake. Start sprinkling in alternate colors.