Instructions: To make filling: In medium bowl of electric mixer, beat cream cheese, 2 eggs, sugar and vanilla until smooth. With spoon, stir in dried cranberries. Cover; refrigerate while preparing dough.

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.

To shape: Divide dough into 16 equal pieces; roll each to 6-inch circle. Place an equal amount of filling on center of each. Bring dough up around filling, pleating and pinching firmly just above ling 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.

Uncover rolls; pinch again, just above filling, to reseal. Lightly beat reserved egg white; brush on rolls. Bake at 350F for 20 to 25 minutes or until golden brown, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks. When cool, tie each with narrow ribbon.

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