Citrus Cream Cheese Monkey Bread
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Citrus Cream Cheese Monkey Bread
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Sweet and tangy Cintrus Cream Cheese Monkey Bread is really simple because most of the work is done for you when you use frozen dinner rolls.
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Ingredients
- 1 package frozen roll dough 25-ounce, I usually use 18 Rhodes rolls
- cooking spray
- 1/4 cup butter or margarine -- melted
- 1/2 cup sweetened dried cranberries such as Craisins, OR 1/2 cup dried apricots -- chopped
- 1 cup granulated sugar divided
- 2/3 cup 1/3-less-fat cream cheese 6 ounces softened - I usually just use 8 ounces
- 2 tablespoons fresh orange juice
- 1 large egg
- 1 tablespoon grated lemon rind
- 1 tablespoon grated orange rind
- 1 cup powdered sugar
- 5 teaspoons fresh lemon juice
Instructions
- Thaw roll dough at room temperature 30 minutes. (It usually takes much longer for them to be soft enough to cut.) Preheat oven to 350º.Bake at 350º 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.
- 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 (85º), free from drafts, 30 minutes. Sprinkle with dried cranberries.
- 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 rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size. (It usually takes much longer to double in size.)
- Preheat oven to 350º.Bake at 350º 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 rind 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.
Nutrition Information
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Calories
188kcal
(9%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
33mg
(11%)
Sodium
103mg
(4%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
220IU
(4%)
Vitamin C
4mg
(4%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 103mg | 4% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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