Sunday, April 2, 2017

citrus cream cheese pull apart rolls

HALL OF FAME!  I am re-posting these because they are so extremely fantastic.  We've been making them every 6 months for General Conference for a minimum of 5 years.  Today I used mini chocolate chips instead of cranberries and I think that will be a new tradition.  We love chocolate.  These are truly amazing.

citrus cream cheese pull apart rolls (Your Home Based Mom)
1 package frozen roll dough (25 ounces)
cooking spray
1/4 cup butter, melted
1/2 cup sweetened dried cranberries (I use chocolate chips today)
1 cup granulated sugar, divided
1 (8 ounce) block 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

Thaw roll dough at room temperature.
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 degrees), 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.

Note:  Sometimes I stop here and refrigerate the rolls overnight to bake the next day.
Preheat oven to 35o degrees. Bake 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.

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