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Makes 12 servings

24 Rhodes Yeast Dinner rolls, thawed but still cold 5 ounces dried cranberries 1/4 cup butter, melted 1 cup granulated sugar (divided) 2/3 cup (6 ounces) cream cheese, softened 3 tablespoons fresh orange juice 1 tablespoon each grated orange rind and lemon rind 1 cup powdered sugar 5 teaspoons fresh lemon juice

Press about 1 teaspoon cranberries into each thawed roll. Place rolls in a 9-by-13-inch sprayed baking pan. Combine the butter, 1/2 cup sugar, cream cheese and orange juice. Blend well and pour over the rolls. Cover with sprayed plastic wrap and let rise until double in size. Combine 1/2 cup sugar, the rinds and any remaining cranberries. Remove wrap and sprinkle the mixture over the risen rolls. Bake immediately in preheated 350-degree oven for 30-40 minutes or until rolls in center are done. Cover with foil for the last 10-15 minutes to prevent over-browning. Combine powdered sugar and lemon juice and drizzle over cooling rolls.