Citrus-Cream Cheese Pull-Apart Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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