Ingredients:
Yield: 2 9-inch cake pans
1 - 25 ounce package frozen roll dough
1/4 cup butter or margarine, melted
½ cup sweetened dried cranberries
1 cup granulated sugar, divided
2/3 cup (6 oz) 1/3 less fat cream cheese, softened
2 tablespoon orange juice
1 egg
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 cup powdered sugar
5 teaspoons fresh lemon juice
Instructions:
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" round cake pans coated with cook spray. Brush melted butter evenly over rolls. Cover & let rise 30 minutes.
While rising, combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg. Beat at medium speed of mixer until well blended. Sprinkle rolls with dried cranberries after their 30 minute rise. Pour sugar & cream cheese mixture evenly over rolls.
Combine 3/4 cup granulated sugar & rinds. Sprinkle evenly over rolls. Cover & let rise 1 hour or until doubled in size. Preheat oven to 350°F.
Bake for 20 to 30 minutes (mine took about 40) until toothpick inserted in center comes out clean. Cover with foil if they start to brown too much. Let cool 15 minutes. While cooling mix powdered sugar with lemon juice. Drizzle over rolls.
After pouring the cream cheese mixture over the rolls, cover with plastic wrap and refrigerate overnight. Gently remove plastic wrap and sprinkle with rind mixture. Let stand at room temperature 30 minutes or until doubled in size. Proceed with recipe at Preheat oven step.
|
|
