Orange-Cheesecake Breakfast Rolls

By jeaninemg

To make ahead, prepare, shape and place rolls in baking pans as directed. Cover and refrigerate overnight. Remove rolls from the refrigerator and let stand for 30 minujtes. Bake and glaze as directed.

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
Preparation time 50mins
Cooking time 75mins
Adapted from tasteofhome.com

Preparation

Step 1

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

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

In a small bowl, beat the cream cheese, sugar, orange juice
concentrate and vanilla until smooth. Punch dough down. Turn onto a
lightly floured surface; divide in half. Roll one portion into an
18-in. x 7-in. rectangle. Spread half of the filling to within 1/2
in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to
seal. Cut into 12 slices; place cut side down in a greased 13" x 9" 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 the
confectioners' sugar, orange juice and peel; drizzle over warm rolls. Refrigerate leftovers.

Yield: 2 dozen.