Breakfast Raisin Ring

1 8oz. pkg. Philadelphia Brand® Cream Cheese, cubed
1 cup cold water
1 16oz. pkg. hot roll mix
1 egg
1 tsp. vanilla
½ cup brown sugar
1/3 cup margarine
¼ cup sugar
1½ tsp. cinnamon
1½ tsp. vanilla
½ cup golden raisins

Vanilla Drizzle:
1 cup powdered sugar
1 to 2 tbsp. milk
1 tsp. vanilla
½ tsp. cinnamon, optional

Blend 6oz. of the cream cheese and water in small saucepan. Cook over low heat until mixtures reaches 115° to 120°, stirring occasionally.

Stir hot roll mix and yeast packet in large bowl. Add cream cheese mixture, egg and 1 tsp. of vanilla, mixing until dough pulls away from sides of bowl.

Knead dough on lightly floured surface 5 minutes or until smooth and elastic. Cover; let rise in warm place 20 minutes.

Beat remaining cream cheese, brown sugar, margarine, sugar, cinnamon and 1½ tsp. of vanilla in small bowl until well blended.

Roll out dough to 20 x 12 rectangle; spread cream cheese mixture over dough to within 1½” from outer edges of dough. Sprinkle with raisins. Roll up from long end, sealing edges. Place , seam-side down, on greased cookie sheet; shape into ring, pressing ends together to seal. Make 1” cuts through ring from outer edge at 2” intervals. Cover; let rise in warm place 30 minutes.

Bake at 350° for 30 to 40 minutes or until golden brown. Cool slightly.
Meanwhile, mix the Vanilla Drizzle ingredients in small bowl until smooth.
Drizzle over warm Ring.