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Orange-Cheesecake Breakfast Rolls

Orange-Cheesecake Breakfast Rolls
These yummy rolls are a nice change of pace from the typical brown-sugar and cinnamon kind. They make a nice treat for breakfast or brunch.— Hannah Cobb, Owings Mills, Maryland
24 ServingsPrep: 50 min. + rising Bake: 25 min.

Ingredients

  • 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
  • FILLING:
  • 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

Directions

  • 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
© Taste of Home 2013

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Orange-Cheesecake Breakfast Rolls (continued)

Directions (continued)

  • 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-in. x
  • 9-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 the
  • confectioners' sugar, orange juice and peel; drizzle over warm
  • rolls. Refrigerate leftovers. Yield: 2 dozen.
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 minutes. Bake and glaze as directed.
Nutrition Facts: 1 roll equals 284 calories, 6 g fat (3 g saturated fat), 33 mg cholesterol, 201 mg sodium, 52 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013