Ingredients:
* 2 oz (from 8oz package) cream cheese, softened
* 2 TBS powdered sugar
* 2 TBS butter, melted
* 5 TBS all-purpose flour
* 1/4 cup granulated sugar
* 1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
* 3 TBS cherry preserves or jam
* 1 egg
* 1 tsp water

Steps:

1. Heat oven to 375*F. Spray 8 regular-size muffin cups with cooking spray.
2. In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using a fork or pastry blender, mix melted butter, 4 TBS of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside.
3. Separate dough into 8 rolls. Place remaining 1 TBS of flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour, shake off excess. With cinnamon side up, press each roll into 3 1/2" round. Spoon 1 tsp of the preserves in the center of each roll; top with 1 rounded tsp of the cream cheese mixture. Bring the edges of each roll up and over the filling; pinch the edges tightly to seal. Place the rolls, pinches side down, in the muffin cups.
4. In a small bowl, beat the egg and water with a fork. Brush the egg mixture over the top of each roll. Sprinkle 1 rounded TBS of the crumb topping on each roll; slightly press into the dough.
5. Bake for approx 16-18 mins or until golden brown. Cool in pan for 5 mins. Remove cake bomb from the pan; place on cooling rack.
6. Place icing from can into a 1-quart resealable food-storage plastic bag; cut a small hole in the bottom corner of the bag. Squeeze bag to drizzle icing over cake bombs. Let stand for 5 mins. Serve warm.
7. Enjoy!!!