1 pkg Rhodes white dough balls

1/4 c. melted butter

1/2 c.  dried cranberries

1/4 c. sugar

6oz. Philadelphia cream cheese

2 tbsp. orange juice

1 egg

3/4 c. sugar

1 tbsp grated lemon zest

1 tbsp grated orange zest

Thaw 20 rolls until they can be cut in half. Place cut side down in the bottom of a 13x9 pan sprayed with oil.  Pour/brush 1/4 cup of melted butter over the top.  Sprinkle 1/2 cup dried cranberries over rolls dough.

Mix together sugar and cheese, beat well.  Add orange juice and egg, gently beat until combined.  Pour over roll dough.  Cover with plastic film and refrigerate overnight.

Mix sugar and both zests.  Uncover rolls and sprinkle mixture over top.  Let rolls rise covered with a clean kitchen towel until doubled (about 1 hour).  Bake at 350 degrees for approximately 20 minutes.  Oven temperatures might vary slightly.