Citrus-Cream Cheese Pull-Apart Rolls

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

1. Thaw roll dough at room temperature 30 minutes.
2. 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.
3. Preheat oven to 350°.
4. 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.
5. 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.