Cranberry Cream Cheese Pull-Aparts

Cranberries and orange juice make these rolls a delightful addition for your next luncheon.

Prep: 20 min | Bake: 25 min | Yield: 12 servings

Ingredients

• 24 Rhodes Yeast Dinner rolls, thawed but still cold
• 5 ounces dried cranberries
• 1/4 cup butter melted
• 1 cup granulated sugar, divided
• 2/3 cup (6 ounces) cream cheese, softened
• 3 tablespoons fresh orange juice
• 1 tablespoon each grated orange rind and lemon rind
• 1 cup powdered sugar
• 5 teaspoons fresh lemon juice

Instructions

1. Heat oven to 350 degrees F. Spray a 9 x 13 inch baking pan.
2. Press about 1 teaspoon cranberries into each thawed roll. Place rolls in prepared baking pan.
3. Combine the butter, 1/2 cup sugar, cream cheese and orange juice. Blend well and pour over the rolls. Cover with sprayed plastic wrap and let rise until double in size.
4. Combine 1/2 cup sugar, the rinds and any remaining cranberries.
5. Remove wrap and sprinkle the mixture over the risen rolls.
6. Bake immediately for 30 to 40 minutes or until rolls in center are done. Cover with foil the last 10 to 15 minutes to prevent over-browning.
7. Combine powdered sugar and lemon juice and drizzle over rolls.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv