FOR THE ROLLS -
1 loaf frozen bread dough, thawed and brought to room temperature
Flour, for dusting
8 ounces softened cream cheese
1/4 cup sugar
2 heaping tablespoons Private Selection™ Cinnamon Brown Sugar Sweet Finishing Butter, room temperature
1 teaspoon ground cinnamon
1/4 cup dried cherries
1/4 cup dried cranberries
FOR THE ICING :
1 cup confectioners sugar
1 heaping tablespoon Private Selection™ Cinnamon Brown Sugar Sweet Finishing Butter, room temperature
3 tablespoons milk
Pinch of salt
Grease a ten-inch round or 8 x 8" inch square baking dish with non-stick spray. Set aside.
In a small mixing bowl, blend together the cream cheese, 1/4 cup sugar, 2 heaping tablespoons Private Selection™ Cinnamon Brown Sugar Sweet Finishing Butter and cinnamon until creamy and smooth.
Dust a clean work surface with flour. Using a rolling pin, roll out the bread dough into a 12 x 20 rectangle. Spread the cream cheese mixture in an even layer onto the dough. Sprinkle on the cherries and cranberries. With the short side towards you, roll the dough up tightly. Cut roll into eight equal slices using a serrated knife. (Eight slices fit well into a ten-inch round dish. If you are using a square dish, you may want to cut the roll into nine slices for a better fit - three rows of three.)
Place the cut rolls into the baking dish. Allow to rise lightly covered with plastic wrap on the counter in a warm place for about an hour (or until rolls are almost doubled in size).
Bake at 350 degrees for 20 - 25 minutes or until rolls are just lightly beginning to brown. Remove from oven.
Allow to rest for about 15 minutes.
Mix together the icing ingredients and drizzle atop warm rolls.