Thursday, January 13, 2011

Citrus Cream Cheese Pull Apart Rolls

My mom found this recipe on Your Home Based Mom and has been telling me I should really try it. I love anything with lemon and adding cream cheese just makes the whole thing sweet and yummy.


1 package frozen roll dough — (25-ounce)
(LA Note: I used 10 rolls for one pan full and cut everything in half since I was only making one pan.)
Cooking spray
1/4 cup butter or margarine — melted
1/2 cup sweetened dried cranberries — (such as Craisins)
OR 1/2 cup dried apricots — chopped
1 cup granulated sugar — divided
2/3 cup 1/3-less-fat cream cheese — (6 ounces) softened (I would use the whole 8 ounces)
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 minutes. (It usually takes longer for them to be soft enough to cut.)

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 (85º), 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. (It usually takes longer to double in size.)

Preheat oven to 350º.Bake at 350º 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. (Depending on the temperature of your kitchen it may take longer to double in size.) Proceed with recipe as directed.

Hawaiian Haystacks

Make a sauce of the following:
2 cans cream of chicken soup
1 can cream of celery soup
2 cans chicken broth
5 cups diced or shredded cooked chicken
Curry Powder (Optional)
Salt and Pepper, to taste

Prepare 4 cups cooked rice

Serve the sauce over rice and top with the following:

Chow Mein Noodles
Diced Tomatoes
Chopped Celery
Chopped Green Pepper
Chopped Green Onion
Grated Cheese
Pineapple Chunks
Slivered Almonds
Maraschino Cherries

Habanero Jelly

Ham Fried Rice