Citrus-Cream Cheese Pull-Apart Rolls

Ingredients

• 25 ounce roll dough frozen
• 1 large eggs 
• 1 cup granulated sugar divided
• 5 teaspoons juice of lemon fresh
• 1 tablespoon lemon rind grated
• 2 tablespoons orange juice fresh
• 1 tablespoon orange rind grated
• 1 cup powdered sugar 
• 0.3 cup stick margarine melted
• 0.5 cup cranberries dried sweetened chopped (such as Craisins)

Equipment

• oven
• blender
• plastic wrap
• aluminum foil

Directions

1. Thaw roll dough at room temperature 30 minutes.
2. Cut rolls in half.
3. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray.
4. Brush butter evenly over rolls. Cover; let rise in a warm place (85), free from drafts, 30 minutes.
5. Sprinkle with dried cranberries.
6. Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg; beat at medium speed of a mixer until well-blended.
7. Pour cream cheese mixture evenly over rolls.
8. Combine 3/4 cup granulated sugar, and rinds.
9. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size.
10. Preheat oven to 35
11. Bake at 350 for 20 minutes. Cover with foil.
12. Bake an additional 5 minutes or until rolls in center are done.
13. Remove from oven; cool 15 minutes.
14. Combine powdered sugar and lemon juice.
15. Drizzle over rolls.
16. 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.
17. Let stand at room temperature 30 minutes or until dough has doubled in size. Proceed with recipe as directed.