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Citrus Cream Cheese Monkey Bread

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.
Course Dessert
Cuisine American
Keyword cream cheese monkey bread
Prep Time 15 minutes
Cook Time 25 minutes
Rise Time 2 hours
Total Time 2 hours 40 minutes
Servings 12
Calories 188kcal
Author Barbara Bakes

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
US Customary - Metric

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

Calories: 188kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 103mg | Potassium: 44mg | Fiber: 1g | Sugar: 31g | Vitamin A: 220IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg