FILLING
2 8-ounce packages softened cream cheese
2 eggs
1/2 cup sugar
1 teaspoon pure vanilla extract
1 cup dried cranberries
OR
1 cup miniature semisweet chocolate pieces

DOUGH
3 3/4 cups all-purpose flour (3 3/4 to 4 1/4 cups)
3 tablespoons sugar
4 teaspoons freshly grated orange peel
1 package Fleischmann's Rapid Rise Yeast
1/2 teaspoon salt
1/4 teaspoon ground mace
1/2 cup milk
1/3 cup butter or margarine, cut up
1/4 cup water
3 eggs, divided use
Servings: 16
1. 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.

2. To make dough: In large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace. Heat milk, butter and water until very warm (120 to 130F); 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 to 8 minutes. Cover; let rest 10 minutes.

3. To shape: Divide dough into 16 equal pieces; roll each to 6-inch circle. Place 2 rounded tablespoons 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 to 60 minutes.

4. Uncover rolls; pinch again, just above filling, to reseal. Lightly beat reserved egg white; brush on rolls.

5. Bake at 350F for 20 to 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

Notes: Make sure to chill filling while making dough because if soft it is difficult to work with.
Dried blueberries also work well in filling.
Can also use reduced-fat cream cheese but filling will be softer.