I came across today’s recipe in a round about way.
One of my blog readers emailed me asking about this recipe, thinking it had come from my blog. After emailing me she realized it hadn’t but told me it had come from Barbara Bakes (a blog I also follow) I of course had to check out the recipe she was talking about and am I ever glad I did! The recipe originally comes from Cooking Light and I remember seeing it and drooling over it but had never tried it.
We now have a new family favorite!
There are two things about this recipe that make it a great addition to any breakfast or brunch. Number One – it can be done the night before. A huge plus when it comes to breakfast. Who wants to get up at 4 a.m. to get something started. Number Two- it uses frozen rolls! It makes it quicker and easier to prepare plus for all of you out there that are scared of yeast, this is perfect!
I have made this twice since discovering the recipe and I can’t wait to make it again! It is so yummy!
The recipe uses a citrus flavored sugar which you sprinkle on top of the rolls that gives it a lovely sweet flavor in addition to a nice crunchy top – yum!!
I have only used the overnight variation and it has worked perfect everyday. You just need to get up about an hour before you want to serve!
What breakfast isn’t made better by the addition of a nice sweet, gooey bread or roll?!
- 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
- 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