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

Recipe by Cooking Light December 1999

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Recipe Summary

Yield:
4 dozen (serving size: 2 rolls)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw roll dough at room temperature 30 minutes.

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  • 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.

Nutrition Facts

174 calories; calories from fat 29%; fat 5.6g; saturated fat 2.8g; mono fat 1.9g; poly fat 0.6g; protein 3.6g; carbohydrates 27.7g; fiber 0.6g; cholesterol 20mg; iron 0.3mg; sodium 203mg; calcium 10mg.
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