Preheat oven to 350°F (175°C).

In a small bowl, combine softened cream cheese, sugar, and lemon juice.

Beat until smooth and creamy.

Separate crescent dough into 8 rectangles, sealing perforations.

Spread each rectangle with about 2 tablespoons of the cream cheese mixture.

Roll up each rectangle starting at the longest side.

Firmly pinch edges and ends to seal each roll.

Gently stretch each roll to about 10 inches in length.

On an ungreased cookie sheet, coil each roll into a spiral with the seam on the inside, tucking the end under.

Make a deep indentation in the center of each roll.

Fill each indentation with 1/2 teaspoon of lingonberry jam (or preferred jam).

Bake at 350°F (175°C) for 20-25 minutes, or until golden brown.

While the rolls are baking, prepare the glaze.

In a small bowl, blend powdered sugar, vanilla extract, and milk.

Add enough milk to reach your desired drizzling consistency.

Drizzle the glaze over the warm baked rolls.