First the idea of cinnamon and brown sugar came to mind. Then I thought some lemon zest would add another dimension incorporated in the cream cheese. With the addition of raisins and sliced almonds I figured this was to be a sure hit for the breakfast coffee. And it was!
With a hand mixer, beat the brown sugar, cream cheese until smooth in a medium sized bowl.
Unroll the crescent roll sheet on parchment or lightly toured surface. Stretch dough out slightly into the shape of a rectangle.
Spread the cream cheese mixture over the crescent sheet, leaving a little space at the edges. Sprinkle the raisins, almonds and cinnamon on top of the cream cheese mixture. Roll the crescent sheet up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours, or overnight.
When chilled preheat oven to 350°. Line a cookie sheet with parchment paper to prevent sticking. Using either a knife to slice or a piece of dental floss, section the dough roll into 12 slices. Bake for 12 -14 minutes until golden brown.
Transfer to wire rack to cool and sift powdered sugar on tops. I used a mini torch and melted the sugar a little, optional. Eat warm or room temperature.