Preheat oven to 375 degrees.  Remove dough from the first can of dough but do not unroll.  Remove dough from the second can of dough and wrap around the first can of dough, to make a larger roll.  Cut dough into 8 equal rounds {I used a serrated knife}.  Place about 2 1/2 inches apart on a parchment lined or nonstick sprayed cookie sheet.  Press each slice into a large round that is about 4".  Be sure to leave a ridge around the outer edge.  

Mix the cream cheese, powdered sugar and vanilla together in a small bowl.  Spoon about 1 1/2 teaspoons of mixture onto each round of dough and top with 1 teaspoon of raspberry jam. Bake for 13-15 minutes or until golden brown.

In a small bowl mix together the glaze ingredients and set aside.  Drizzle over pastries once they have cooled for about 5 minutes and serve.  Store in an air tight container at room temperature for up to 2 days.