Orange-Cheesecake Breakfast Rolls

By carvalhohm

Ingredients

• FILLING:
• 2 packages (1/4 ounce each) active dry yeast
• 3/4 cup warm water (110° to 115°)
• 1-3/4 cups warm 2% milk (110° to 115°)
• 1 cup sugar
• 2 eggs
• 3 tablespoons butter, melted
• 1-1/2 teaspoons salt
• 7 to 8 cups all-purpose flour
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon orange juice concentrate
• 1/2 teaspoon vanilla extract
• GLAZE:
• 2 cups confectioners' sugar
• 3 tablespoons orange juice
• 1 teaspoon grated orange peel

Details

Servings 24
Adapted from tasteofhome.com

Preparation

Step 1

In large bowl, dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 1 hour.

In small bowl, beat cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto lightly floured surface; divide in half. Roll one portion into an 18x7-in. rectangle. Spread half of filling to within 1/2 in. of edges.

Roll up jelly-roll style, starting with long side; pinch seam to seal. Cut into 12 slices; place cut side down in greased 13x9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 25-30 minutes or until golden brown. Combine confectioners' sugar, orange juice and peel; drizzle over warm rolls. Refrigerate leftovers. Yield: 2 dozen.

To Make Ahead: Prepare, shape place rolls in baking pans as directed. Cover and refrigerate overnight. Remove rolls from the refrigerator and let stand for 30 minutes. Bake and glaze as directed.