Best Sweet And Tart Cream Cheese Rolls Recipes

Sweet and Tart Cream Cheese Rolls image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 12

ROLLS:
18 - rhodes frozen bread rolls, thawed
1/4 cup(s) margarine or butter, melted
1/2 cup(s) dried fruit, of choice, chopped ( used crasins)
1 cup(s) granulated sugar, divided
8 ounce(s) pkg. cream cheese, softened
2 tablespoon(s) orange juice
1 large egg
1 tablespoon(s) each of grated lemon rind and orange rind
ICING:
1 cup(s) powdered sugar
5 teaspoon(s) lemon juice

Steps:

Cut thawed rolls in half. Place 18 halves, cut side down, in bottom of each pan sprayed with non-stick cooking spray.. Brush melted margarine evenly over rolls. Cover and let rise in a warm place, for about 30 minutes. Sprinkle with dried fruit, set aside.
Combine 1/4 cup of the sugar, cream cheese, orange juice and egg in a mixer bowl; beat at medium speed until well blended. Pour mixture evenly over both pans of rolls.
Combine remaining sugar and rinds, sprinkle evenly over cream cheese mixture. Cover with sprayed wax paper and let rise until doubled in size a little longer than one hour or so.
Heat oven to 350^. Bake for 20 minutes. Cover with foil. Bake for 6 minutes more or until rolls in center are done. Remove from oven; cool 15-20 minutes. --- Combine powdered sugar and lemon juice and drizzle over rolls.

Sweet Ricotta Cheese Tart image

Provided by Elisa Mazzaferro-Rosenberg

Yield Makes 12 servings

Number Of Ingredients 11

1 3/4 cups all purpose flour
1 cup sugar
2 1/2 teaspoons grated orange peel
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) chilled unsalted butter, diced
4 large eggs
1 15- to 16-ounce container ricotta cheese (preferably whole-milk)
3 ounces cream cheese, room temperature
1 tablespoon cornstarch
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°F. Combine flour, 1/2 cup sugar, 1 teaspoon orange peel, salt, and baking powder in food processor. Add butter and blend until coarse meal forms. Add 2 eggs and blend until moist clumps form. Turn out dough onto lightly floured surface and knead to combine well, about 1 minute. Divide into 2 pieces, one slightly larger. Wrap and chill smaller piece. Press larger piece over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
Using electric mixer, beat ricotta cheese, cream cheese, cornstarch, and vanilla in large bowl to blend. Beat in remaining 1/2 cup sugar, 1 1/2 teaspoons orange peel, and 2 eggs. Transfer filling to dough-lined tart pan. Roll out chilled dough piece to 10-inch round. Place round over tart; trim excess dough. Press edges of tart to seal. Cut 4 slits in top of tart. Bake tart until golden and puffed, about 1 hour. Cool completely.