Cookie Bookie

Citrus Cream Cheese Pull-Aparts
The cream cheese mixture sinks to the bottom of the rolls Place some foil under the pan in case the sugar mixture runs over.

1 (25 ounce) package frozen roll dough
Cooking spray
1/4 cup butter, melted
1/2 cup sweetened dried cranberries
1 cup granulated sugar, divided
2/3 cup (6 ounces) 1/3 less fat cream cheese, softened
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1 cup powdered sugar
5 teaspoons fresh lemon juice

Thaw roll dough at room temperature for 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, free from drafts, 30 minutes.  Sprinkle with dried cranberries.  Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg; beat a medium speed of a mixer until well blended.  Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar and peel.  Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 350 degrees.

Bake at 350 degrees 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 sugar and peel mixture.  Let stand at room temperature 30 minutes or until dough has doubled in size.  Proceed with recipe as directed.

Makes 24 servings
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