Fluffy and soft citrus cream cheese pull apart rolls with lemon glaze and orange cream cheese filling are the perfect sweet treat for breakfast or tea time.
½cupsweetened dried cranberries --such as Craisins OR ½ cup dried apricots -- chopped
1cupgranulated sugar -- divided
8ouncesregular or ⅓-less-fat cream cheesesoftened
2tablespoonsfresh orange juice
1large egg
1tablespoongrated lemon rind
1tablespoongrated orange rind
1cuppowdered sugar
5teaspoonsfresh lemon juice
Instructions
Thaw roll dough at room temperature 30 - 60 minutes until rolls are easy to cut in half.
Cut rolls in half. Place 18 halves, cut sides down, in the 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 (85º), free from drafts, 30 minutes.
Sprinkle with dried cranberries. In a mixing bowl, add ¼ cup granulated sugar and cream cheese and beat at low speed of a mixer until smooth. Add orange juice and egg and beat until well blended. Pour cream cheese mixture evenly over rolls.
Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350º.
Combine ¾ cup granulated sugar, and rinds in a small bowl. Sprinkle evenly over rolls.
Bake at 350º for 20 minutes. Cover with foil. Bake an additional 5 minutes or until rolls in the center are done. Remove from oven; cool 15 minutes.
Combine powdered sugar and lemon juice. Drizzle over rolls.
Video
Notes
Overnight Variation: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Gently remove plastic wrap from rolls. Let stand at room temperature 30 - 60 minutes or until dough has doubled in size. Sprinkle with rind mixture. Proceed with recipe as directed.*I usually use 18 Rhodes rolls