Bring in a taste of sunshine with these Citrus Cream cheese Pull Apart Rolls. A delicious combination of lemon & orange with a hint of cinnamon and sugar to keep it sweet. Click here t...
Cut rolls in half
Place rolls cut-side down in a lightly sprayed 9-inch cake pan
Cover and let rise 30 minutes
Brush rolls with melted butter
With a hand-held mixer, mix cream cheese, 1/2 egg, 2 Tbsp sugar and 1 Tbsp orange juice
Spread over rolls
Combine lemon zest, orange zest, cinnamon, brown sugar and remaining white sugar
Sprinkle over cream cheese mixture
Cover and let rise until double in size
Bake at 350 for 20 minutes
Cover and bake an additional 5 minutes
Allow rolls to cool for 15 minutes
Combine powdered sugar and lemon juice, and drizzle over rolls
Lemon Cream Cheese Pull ApartsServings: 12 | Skills: Intermediate | Prep Time: 30-45 min (not including thaw time) | Bake Time: 50 min
Fresh lemons make these pull aparts a flavorful dessert everyone will love.Lemon Cream Cheese Pull Aparts
24 Rhodes Yeast Dinner Rolls, thawed but still cold
1 cup sugar
zest from 2 large lemons
6 tablespoons butter, melted
4 ounces cream cheese, softened
1/2 cup sugar
3 tablespoons lemon juice
1/3 cup lemon juice
1/2 cup sugar
2 teaspoons butter
Cut 8 of the rolls into 4 equal pieces each and set aside.
Combine 1 cup sugar and lemon zest. Dip each piece of dough in melted butter and then in sugar zest mixture. Place in the bottom of a well sprayed bundt pan.
Combine filling ingredients and blend until smooth. Pour half of the filling mixture over the rolls in the bundt pan.
Repeat above process with 8 more rolls.
Cut last 8 rolls and dip in butter and sugar zest mixture. Layer on top. If you have any sugar zest mixture left, sprinkle on top of rolls.
Cover with plastic wrap and let rise until about one inch below the top of the bundt pan. Remove wrap and bake at 350°F 40-50 minutes. Cover with foil last 20 minutes of baking to prevent over browning.
Remove from oven and invert immediately onto serving platter.
While bundt is baking, prepare the topping. Combine lemon juice and sugar in small sauce pan. Bring to a boil. In a separate bowl, whisk egg until well blended. While stirring the egg, slowly add the hot lemon mixture to the egg so the egg does not cook. Pour the mixture back into the sauce pan and bring back to a boil. Stir constantly until mixture begins to thicken. Remove from heat and add butter. Let cool and drizzle over warm bundt.