Citrus-Cream Cheese Pull-Apart Rolls

recipe
The cream cheese mixture sinks to the bottom of the rolls. Place some foil under the pan in case the sugar mixture runs over.

Yield:

4 dozen (serving size: 2 rolls)

Recipe from

Nutritional Information

Calories 174
Caloriesfromfat 29 %
Fat 5.6 g
Satfat 2.8 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 3.6 g
Carbohydrate 27.7 g
Fiber 0.6 g
Cholesterol 20 mg
Iron 0.3 mg
Sodium 203 mg
Calcium 10 mg

Ingredients

1 (25-ounce) package frozen roll dough
Cooking spray
1/4 cup butter or stick margarine, melted
1/2 cup sweetened dried cranberries (such as Craisins) or chopped dried apricots
1 cup granulated sugar, divided
2/3 cup (6 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 cup powdered sugar
5 teaspoons fresh lemon juice

Preparation

Thaw roll dough at room temperature 30 minutes.

Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover; let rise in a warm place (85°), free from drafts, 30 minutes. Sprinkle with dried cranberries. Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg; beat at medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar, and rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 350°.

Bake at 350° for 20 minutes. Cover with foil. Bake an additional 5 minutes or until rolls in center are done. Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls.

Overnight Variation: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Gently remove plastic wrap from rolls; sprinkle with rind mixture. Let stand at room temperature 30 minutes or until dough has doubled in size. Proceed with recipe as directed.

Note:

December 1999
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