When in doubt, bake!
24 Rhodes frozen bread dough rolls, thawed but still cold
5-6 ounces of craisins
¼ cup of melted butter
¾ cup granulated sugar, divided
2/3 cup (6 oz) softened cream cheese
3 T fresh squeezed orange juice
1 T grated orange rind & lemon rind (orange zest, lemon zest)
Icing:
1 cup powdered sugar
5 teaspoons fresh lemon juice
Press about 1 tsp of craisins into each roll. Place rolls into 9 x13 baking pan coated with non-stick cooking spray.
Combine butter, ½ cup sugar, cream cheese and orange juice. Blend well and pour over the rolls. Cover with plastic wrap and let rise until double in size.
Preheat oven to 350F. Combine ¼ cup sugar, rinds and remaining craisins; sprinkle mixture over risen rolls.
Bake in preheated oven at 350F for 25 minutes or until rolls in the center are done.
Combine powdered sugar and lemon juice. Drizzle over baked rolls. Serve warm.
Notes:
Don’t use more than 24 rolls in a 9 x 13 even if it looks scant when you start. Don’t use more cream cheese than it calls for unless you are fine with it bubbling over the top in the oven.
I skipped the lemon altogether and it was good that way too. Just didn’t want to fuss with two kinds of juicing etc.
24 Rhodes frozen bread dough rolls, thawed but still cold
5-6 ounces of craisins
¼ cup of melted butter
¾ cup granulated sugar, divided
2/3 cup (6 oz) softened cream cheese
3 T fresh squeezed orange juice
1 T grated orange rind & lemon rind (orange zest, lemon zest)
Icing:
1 cup powdered sugar
5 teaspoons fresh lemon juice
Press about 1 tsp of craisins into each roll. Place rolls into 9 x13 baking pan coated with non-stick cooking spray.
Combine butter, ½ cup sugar, cream cheese and orange juice. Blend well and pour over the rolls. Cover with plastic wrap and let rise until double in size.
Preheat oven to 350F. Combine ¼ cup sugar, rinds and remaining craisins; sprinkle mixture over risen rolls.
Bake in preheated oven at 350F for 25 minutes or until rolls in the center are done.
Combine powdered sugar and lemon juice. Drizzle over baked rolls. Serve warm.
Notes:
Don’t use more than 24 rolls in a 9 x 13 even if it looks scant when you start. Don’t use more cream cheese than it calls for unless you are fine with it bubbling over the top in the oven.
I skipped the lemon altogether and it was good that way too. Just didn’t want to fuss with two kinds of juicing etc.
No comments:
Post a Comment