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close up on a loaf of cream cheese pull apart rolls
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Citrus Cream Cheese Pull Apart Rolls

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.
Prep Time2 hrs
Cook Time25 mins
Additional Time15 mins
Total Time2 hrs 40 mins
Course: Breads
Cuisine: American
Servings: 36 rolls
Calories: 87kcal
Author: Barbara Bakes LLC


  • 1 25- ounce package frozen roll dough*
  • Cooking spray
  • ¼ cup butter or margarine -- melted
  • ½ cup sweetened dried cranberries -- such as Craisins OR ½ cup dried apricots -- chopped
  • 1 cup granulated sugar -- divided
  • 8 ounces regular or ⅓-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 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.



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


Serving: 1g | Calories: 87kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Fiber: 1g