Citrus Cream Cheese Pull Apart Rolls Recipes

BUTTERSCOTCH PULL-APART ROLLS

Steps:

• Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
• Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
• Bake in the preheated oven until the buns are golden brown, about 20 minutes.

ROSEMARY PULL-APART DINNER ROLLS

Steps:

• Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
• Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
• Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
• Lightly beat egg with 1 teaspoon milk in a small bowl.
• Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
• Bake in the preheated oven until golden brown, about 20 minutes.

NO-KNEAD CITRUS ROLLS

Steps:

• In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let stand 5 minutes. In a large bowl, combine 3-1/2 cups flour, remaining sugar and salt. Cut in 1/2 cup butter until crumbly. Add the yeast mixture, cream and egg yolks. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Refrigerate for 6-8 hours or overnight. , Punch dough down. Turn onto a lightly floured surface. Divide in half; roll each into a 15x12-in. rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over dough. , Roll up, jelly-roll style, beginning with a long side; pinch seam to seal. Cut each roll into 15 slices; place the slices cut side down in two greased 9-in. pie plates. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Combine glaze ingredients until smooth; drizzle over warm rolls. Cool in pans on wire racks.

CITRUS CREAM CHEESE PULL-APART ROLLS

Steps:

• Thaw roll dough at room temperature, approximately 30 minutes or until soft enough to cut.
• Cut rolls in half. Place 24 halves, cut sides down, in bottom of 2 each (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls.
• Cover; let rise in a warm place (85 degrees), free from drafts, 30 minutes.
• Sprinkle with dried cranberries or chopped apricots. 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 both lemon and orange zests. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size. (For me this usually takes much longer to double in size.)
• Preheat oven to 350 degrees. Bake 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 zest mixture. Let stand at room temperature 30 minutes or until dough has doubled in size. (It usually takes much longer to double in size.) Proceed with recipe as directed.

LEMON CREAM CHEESE PULL APARTS

Steps:

• 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.