Citrus Cream Cheese Pull-Apart Rolls

[Shirley Panek]

Has anyone made these using the "overnight" method? I'd like to make them ahead of time and then just wake up and pop them in the oven so my family can enjoy a nice treat in the morning.

Also, since it makes 2 pans, has anyone ever frozen the 2nd pan? Would you recommend freezing before baking, or would you bake them first and then reheat them when you want them?

Thanks! http://www.cookinglight.com/bbs/smile.gif

Shirley

[karen w]

I made these and baked both pans. Then I froze the second pan once it cooled. It defrosted beautifully, and tasted just as good as the first pan.

[Nanci]

What issue are they from? They sound wonderful!

[shoyski]

I've made these ahead of time AND froze the
second pan. Both worked fine.

[Shirley Panek]

Thanks for your help. The rolls turned out great. (Wish I had that smilie licking his lips that Mamasue (I think!) posted a while back). I have a pan (unbaked) in my freezer. We'll see how they turn out this weekend!

Here's the recipe for those that asked:

* Exported from MasterCook *

Citrus-Cream Cheese Pull-Apart Rolls

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Breakfast


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package frozen roll dough -- (25-ounce)
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
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.

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.

Preheat oven to 350º.

Bake at 350º for 20 minutes. Cover with foil. Bake an additional 5 mintues 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. Proceed with recipe as directed.

Source:
"Cooking Light Magazine"
Copyright:
"December 1999, page 176"
Yield:
"4 dozen"

- - - - - - - - - - - - - - - - - - -

Per serving: 142 Calories (kcal); 4g Total Fat; (22% calories from fat); 2g Protein; 25g Carbohydrate; 15mg Cholesterol; 141mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

NOTES : The cream cheese mixture sinks to the

[sage]

Regarding these rolls, I made these when this issue first came out but had a question about them and since they've been a topic of discussion - I guess I'll see if someone has the answer.

The frozen rolls I used came in a bag and were about the size of a lime or small lemon. I cut them in half as instructed. Now here is where my question comes in - are you really supposed to put 24 halfs in each pan (i.e. you cut up 24 rolls)? The recipe says it makes 4 dozen which would be 24 halves x 2 pans - but I think I remember my pans being overflowing after I put the cream cheese mixture on top and wanted to remember to reduce the amount I put in next time. As the bread baked and got larger - it kinda pushed some of the cream cheese mix over the side and into the bottom of the oven. Sticky mess.

Has anyone else had this problem with squeezing all 24 halves in one pan? Were the rolls I started with just too big? Any advice appreciated.

Thanks,
S. Sage.

[Nanci]

Shirley,

Thanks for posting the recipe -- I can't wait to try it!

Nanci

[TraceyK]

Sage!

I had a similar problem myself! I think the problem is this: the recipe calls for a 25 oz package of rolls. I don't know about you, but my package wasn't 25 oz (I don't recall exactly how big it was). But, I believe my rolls (Rhodes Brand, I believe) were bigger than the ones the recipe developer used. I put 24 halves (12 rolls) in EACH of the two pans - for a total of 48 halves (24 rolls). I too, had a messy oven bottom. The next time I made the recipe, I worked with the 25 ounce number indicated in the recipe - arranging approximately 12.5 ounces of roll halves in each pan.

Does that make sense??

[Cindy]

I was interested in making these when CL first put out the recipe, but I've been unable to find the frozen rolls. King Kullen, which is really large, doesn't seem to carry them. The frozen food section only had frozen white bread dough, I think. Did anyone else have a problem finding them?

[Peggy]

I made the Citrus Cream Cheese Pull-Apart Rolls this weekend for my weekend guests. They were absolutely outstanding!!

Sage: I used the Rhodes brand of frozen rolls. After reading about the problems, I sliced only 18 rolls in half and place 18 halves into each pan. They worked out perfectly with no mess in the oven, though I did place foil under them just in case!

Cindy: As I said above, I used the Rhodes brand and didn't have any problem finding them in the freezer section. Maybe you could call around to other stores.

Peggy

[Shirley Panek]

I baked my unbaked, frozen pan of rolls this weekend, and they turned out great. My husband liked them better, because they weren't as moist on the bottom (I don't think I cooked them any longer, but had the shelf lower this time).

I didn't have a problem with either of the pans baking over, but I sometimes have a problem with the rolls rising. I'm not sure if it's my freezer, or what.

This is definitely a keeper.

Shirley