CITRUS CREAM CHEESE PULL-APART ROLLS

Citrus Cream Cheese Pull-Apart Rolls image

Provided by gailanng

Time 2h55m

Yield 4 dozen

Number Of Ingredients 12

1 (25 ounce) package frozen rolls, dough (Rhodes brand is good)
cooking spray
1/4 cup margarine or 1/4 cup butter, melted
1/2 cup dried sweetened cranberries (or 1/2 cup dried apricots chopped)
1 cup granulated sugar, divided
2/3 cup cream cheese, softened (1/3 less fat 6 ounce block)
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1 cup powdered sugar
5 teaspoons fresh lemon juice

Steps:

Thaw roll dough at room temperature, approximately 30 minutes or until soft enough to cut.
Cut rolls in half. Place 24 halves, cut sides down, in bottom of 2 each (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls.
Cover; let rise in a warm place (85 degrees), free from drafts, 30 minutes.
Sprinkle with dried cranberries or chopped apricots. 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 both lemon and orange zests. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size. (For me this usually takes much longer to double in size.)
Preheat oven to 350 degrees. Bake for 20 minutes. Cover with foil. Bake an additional 5 mintues 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 zest mixture. Let stand at room temperature 30 minutes or until dough has doubled in size. (It usually takes much longer to double in size.) Proceed with recipe as directed.

Nutrition Facts : Calories 1084.3, Fat 28, SaturatedFat 10.1, Cholesterol 89, Sodium 1176, Carbohydrate 189.4, Fiber 5.3, Sugar 94.3, Protein 21.6