8 oz. cream cheese, softened
1 cup butter, softened
2-1/4 cups flour
1 cup finely chopped walnuts
1/2 cup plus 2 tablespoons sugar, divided
1 tablespoon ground cinnamon, divided
1/4 cup Solo brand raspberry cake & pastry filling
Beat cream cheese and butter on medium speed. Gradually add flour. Divide dough into four portions. Pat into 1-inch thick circle with flour hands and wrap in plastic wrap. Refrigerate overnight.
Preheat oven to 325 degrees. Line baking sheets with foil or parchment paper.
Mix walnuts, 1/2 cup sugar, and 2 teaspoons cinnamon. On lightly floured surface, roll dough into 11-inch circle. Dough should be very thin by now. Spread each circle with a tablespoon of raspberry filling. Sprinkle with 1/4 of nut mixture. Using a pizza wheel, cut circle in 16 wedges. Roll up each wedge, starting from wide end.
Place point side down on prepared cookie sheet. Sprinkle with extra cinnamon and sugar.
Bake 25 minutes until lightly browned. Remove to wire rack for cooling.