Sweet and Tart Cream Cheese Rolls

Pat Duran


This is a great breakfast recipe-from Cooking Light, tweaked by me, and uses frozen bread rolls for easy to make recipe. Lots of fruit and lemon and orange zest with cream cheese and raisins or dried fruit and nuts.
Of course, if you want to use your own bread dough you can do that also.
I'm for the quick and easy..So delicious...

★★★★★ 2 votes
makes two 9-inch pans of rolls
1 Hr 25 Min
20 Min



rhodes frozen bread rolls, thawed
1/4 c
margarine or butter, melted
1/2 c
dried fruit, of choice, chopped ( used crasins)
1 c
granulated sugar, divided
8 oz
pkg. cream cheese, softened
2 Tbsp
orange juice
1 large
1 Tbsp
each of grated lemon rind and orange rind


1 c
powdered sugar
5 tsp
lemon juice


1Cut thawed rolls in half. Place 18 halves, cut side down, in bottom of each pan sprayed with non-stick cooking spray.. Brush melted margarine evenly over rolls. Cover and let rise in a warm place, for about 30 minutes. Sprinkle with dried fruit, set aside.
2Combine 1/4 cup of the sugar, cream cheese, orange juice and egg in a mixer bowl; beat at medium speed until well blended. Pour mixture evenly over both pans of rolls.
3Combine remaining sugar and rinds, sprinkle evenly over cream cheese mixture. Cover with sprayed wax paper and let rise until doubled in size a little longer than one hour or so.
4Heat oven to 350^. Bake for 20 minutes. Cover with foil. Bake for 6 minutes more or until rolls in center are done. Remove from oven; cool 15-20 minutes.
Combine powdered sugar and lemon juice and drizzle over rolls.

About Sweet and Tart Cream Cheese Rolls

Main Ingredient: Bread
Regional Style: American