Spring has sprung and while I’m all about sticky buns, the weather calls for something lighter. You might want to try this lemony goodness from Kraft because…lemony, easy, and yum! And since I’m an author, with characters who live lives separate of my imagination ;), I’m going to start naming names with these recipes. Roxanne “Roxie” Rowland (from REDEEMED BY THE COWGIRL, RDR#5) isn’t much of a cook, but these are easy enough even she can make them. Harley likes to help, and knowing Roxie, she’ll slip the big goof a bite or three. 😉

What You Need
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 Tbsp. juice and 2 tsp. zest from 1 lemon, divided
1-1/2 cups powdered sugar, divided
2 can (8 oz. each) refrigerated crescent dinner rolls, divided
1/4 cup butter, melted, divided
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Make It
Heat oven to 350°F.
Combine dry gelatin mix, lemon zest and 1/2 cup sugar.
Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12×4-inch rectangle. Brush with half the butter, then sprinkle with half the gelatin mixture. Roll up, starting at one short end; cut into 6 slices. Arrange, cut-sides up, in half of 13×9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter and gelatin mixture.
Bake 30 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, lemon juice and remaining sugar until blended.
Drizzle cream cheese glaze over warm rolls.