- 2 8 oz. pkg. cream cheese, softened
- 2 eggs
- 1/2 C. sugar
- 1 tsp. Pure Vanilla Extract
- 1 C. dried cranberries or miniature semisweet chocolate pieces
- 3 3/4- 4 1/4 C. all-purpose flour
- 3 Tbs. sugar
- 4 tsp. freshly grated orange peel
- 1 pkg. Fleischmann's RapidRise Yeast
- 1/2 tsp. salt
- 1/4 tsp. Ground Mace
- 1/2 C. milk
- 1/3 C. butter or margarine, cut up
- 1/4 C. water
- 3 eggs, divided
To make filling: In medium bowl, combine cream cheese, 2 eggs, sugar and vanilla; beat with electric mixer until smooth. Stir in dried cranberries. Cover; refrigerate while preparing dough.
To make dough: In large bowl, combine 1 C. flour, sugar, orange peel, undissolved yeast, salt and mace. Heat milk, butter and water until very warm (120 to 130 degrees); stir into dry ingredients. Stir in 2 eggs, 1 egg yolk (reserve one egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Cover; let rest 10 minutes.
To shape: Divide dough into 16 equal pieces; roll each to 6-inch circle. Place 2 rounded Tbs. filling in center of each circle. Bring dough up around filling, pleating and pinching firmly just above filling to seal. Place, 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes.
Uncover rolls; pinch again, just above filling, to re-seal. Lightly beat reserved egg white; brush on rolls. Bake at 350 degrees for 20-25 minutes or until golden brown, switching position of pans halfway through baking for more even browning. Remove from pans; cool on wire racks. When cool, tie each with narrow ribbon.
Yield: 16 rolls