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Citrus-Cream Cheese Pull-Apart Rolls by Sugar Pie South

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  • Citrus-Cream Cheese Pull-Apart Rolls by Sugar Pie South

    Sugar Pie South
    Posted November 27, 2005 02:34 PM

    These are great for a nice breakfast the next morning! I've only ever done the overnight version.

    **Citrus-Cream Cheese Pull-Apart Rolls**

    The cream cheese mixture sinks to the bottom of the rolls. Place some foil under the pan in case the sugar mixture runs over.

    1 (25-ounce) package frozen roll dough
    Cooking spray
    1/4 cup butter or stick margarine, melted
    1/2 cup Craisins or chopped dried apricots
    1 cup granulated sugar, divided
    3/4 of an 8oz. block 1/3-less-fat cream cheese, softened
    2 Tbsp. fresh orange juice
    1 large egg
    1 Tbsp. grated lemon rind
    1 Tbsp. grated orange rind
    1 cup powdered sugar
    5 tsp. fresh lemon juice

    Thaw roll dough at room temperature 30 minutes.
    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. Preheat oven to 350.

    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.

    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.

    Yield: 4 dozen (serving size: 2 rolls)

    CALORIES 174 (29% from fat); FAT 5.6g (satfat 2.8g, monofat 1.9g, polyfat 0.6g); PROTEIN 3.6g; CARBOHYDRATE 27.7g; FIBER 0.6g; CHOLESTEROL 20mg; IRON 0.3mg; SODIUM 203mg; CALCIUM 10mg

    --Cooking Light, Dec. 1999