Here's What You'll Need
1
flour, salt, butter, cream cheese, sugar, ground cinnamon, semi sweet chocolate, raspberry jam, egg
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2
Place flour and salt in food processor, pulse. Add cream cheese and run until it's dispersed. Add butter and run until dough starts to clump. Dump onto a piece of plastic wrap and form into a flattish disc.
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3
Chill dough until totally firm, about 2 hours in the fridge or about 30 minutes in the freezer.
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4
Stir cinnamon and sugar together in a small dish. Place chocolate in a second dish.
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5
Divide dough into quarters and roll on a floured counter into a rectangle. Spread jam, covering all but the furthest ¼ inch from you. Sprinkle with cinnamon-sugar mixture, then chocolate.
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6
Roll dough into as tight a log as you can, using your fingers to lightly seal the ends onto the log. Repeat with remaining logs.
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7
Place log of filled dough in freezer for 10 to 15 minutes. Trim ends off each log so they have a clean shape. Cut log into 10 to 12 even slices. Arrange on prepared baking sheets.
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8
Brush tops with egg wash and sprinkle with a the remaining cinnamon-sugar mixture. Bake for 20-25 minutes. Cool a few minutes on baking sheet before transferring to a cooling rack.
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