Makes 8 sweet rolls.
2 large eggs, divided use
1/4 cup milk
3 tablespoons butter or margarine, cut up
2 tablespoons water
1/4 teaspoon salt
2-1/4 cups all-purpose flour
4 teaspoons sugar
2 teaspoons freshly grated orange peel
1/8 teaspoon Ground Mace
1-1/2 teaspoons Fleischmann's Bread Machine Yeast
1 package (8 ounces) cream cheese, softened
1 large egg
1/4 cup sugar
1/2 teaspoon Pure Vanilla Extract
1/2 cup dried cranberries or miniature semisweet chocolate pieces
To make filling: In medium bowl, combine cream cheese, egg, sugar and vanilla. Beat with electric mixer until smooth; stir in dried cranberries. Cover; refrigerate while preparing dough.
To make dough: Measure 1 egg, 1 egg yolk (reserve one egg white), milk, butter, water, salt, flour, sugar, orange peel, mace and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
To shape: When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough into 8 equal pieces; roll each to 6-inch circle. Place 2 rounded tablespoons filling in center of each. Bring dough up around filling, pleating and pinching firmly just above filling to seal. Place, 2 inches apart, on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
Uncover rolls; pinch again, just above filling, to re-seal. Lightly beat reserved egg white; brush on rolls.
Bake at 350oF for 20 to 25 minutes or until golden brown. Remove from pan; cool on wire rack. When cool, tie each with narrow ribbon.