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Citrus-Cream Cheese Pull-Apart Rolls

Source: Cooking Light-12/99





List of Ingredients



• 1 (25 ounce) pkg. frozen roll dough
  
• 1/4 cup butter or stick margarine, melted
  
• 1/2 cup sweetened dried cranberries or chopped dried apricot
  
• 1 cup granulated sugar, divided
  
• 2/3 cup (6 oz) 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
  






Instructions



1. Thaw roll dough at room temp. for 30 minutes.
   
2. Cut rolls in half. Place 24 halves, cut side down, in bottom of each of two 9" round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover; let rise in warm place (85°), free of 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 the rinds. Sprinkle evenly over the rolls. Cover and let rise 1 hour or until doubled in size.
   
   
3. Preheat oven to 350°.
   
4. Bake for 30 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.
   
   
5. serving size: 2 rolls- 174 cal, 5.6g fat, 3.6g pro, 27.7g carb, 20 mg chol, 203mg sod.
   
6. Overnight Variation: After poring 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 temp. 30 minutes or until dough has doubled. Proceed with recipe as directed.
   
7. Yield: 4 dozen