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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
Nutritional 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.
Originally published as Orange-Cheesecake Breakfast Rolls in Taste of Home Christmas Annual Annual 2010, p111
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Reviewed on Mar. 05, 2013 by tdeprez41
Absolutely wonderful. Easy to make. Frosting has a full orange flavor. Excellent creamy filling. A new family favorite
Reviewed on Dec. 19, 2012 by schaumann1
I'm not exactly sure the amount of orange extract I used. I probably put a few drops and then tasted it. I think you'll have to careful and just go according to how strong of an orange flavor you want. Sorry I'm not much help, but thanks for reminding me of these delicious rolls!
Reviewed on Apr. 27, 2012 by Cwipf
Delicious. Added twice the amount of concentrate it asked for to cream cheese mixture and also used the concentrate to make the glaze instead of regular juice. Made for 45 people no complaints.
Reviewed on Apr. 10, 2012 by STUARTSCHMITT
I made these the night before Easter and put in the refrigerator overnight. They are definately awesome! And will definately make them again!
Reviewed on Apr. 07, 2012 by schaumann1
I have always loved orange rolls ever since my childhood. We always had orange rolls for Easter. Well, I made these rolls for our Easter celebration today and they were by far the BEST orange rolls I have ever eaten! Thanks so much for this fabulous recipe!! P.S. The only alterations I made were skim milk instead of 2% and orange extract instead of the oj concentrate.
Reviewed on Apr. 05, 2012 by Grammy B
I've made these rolls twice so far and plan to take a double batch to an Easter breakfast. The first time I followed the recipe to the "T" and baked them right away as soon as they had risen. My husband said they were his new favorite, even better than my cinnamon buns! The second time I used mostly whole wheat flour, shaped them and left them in the refrigerator overnight. They baked beautifully and were also delicious - slightly less sweet and tasted of whole grain goodness. They are mouth-watering made either way!
Reviewed on Apr. 01, 2012 by John_B
Did you proof the yeast? See: http://www.youtube.com/watch?v=ksziuzwLuGY or just Google for proofing yeast. John
Did you proof the yeast?
See: http://www.youtube.com/watch?v=ksziuzwLuGY
or just Google for proofing yeast.
John
Reviewed on Apr. 01, 2012 by KY_Kate
For those who are having trouble with the dough rising, proof the yeast first. Mix the yeast and water together with about 1/2 teaspoon of the sugar in the recipe; let stand for 5-10 minutes. If the mixture is bubbly, the yeast is good, and you can continue with the recipe. If the yeast is not bubbly, the yeast is either old or your liquid is too hot; discard the yeast mixture and start over with new yeast.
Reviewed on Mar. 29, 2012 by alanda
even though i got busy and let them over-rise ,,,,, the flavor is amazing! i will definitly make again with less distractions !
Reviewed on Mar. 26, 2012 by sstetzel
4129purcell After mixing dough, according to directions, and placing in greased bowl to rise for about an hour,.....well, you got it.....my dough does not rise. Temperature is critical to yeast. First use a thermometer to make sure that your liquid isn't above or below the recommended temperature. Second - make sure that where you set your dough isn't too cool or too warm. I've made the mistake of letting my dough rise on my stove top while baking something, only to have it be too warm.
4129purcell After mixing dough, according to directions, and placing in greased bowl to rise for about an hour,.....well, you got it.....my dough does not rise.
Temperature is critical to yeast. First use a thermometer to make sure that your liquid isn't above or below the recommended temperature. Second - make sure that where you set your dough isn't too cool or too warm. I've made the mistake of letting my dough rise on my stove top while baking something, only to have it be too warm.
Reviewed on Mar. 26, 2012 by 4129purcell
I gave this 3 stars because I might be doing something wrong. After mixing dough, according to directions, and placing in greased bowl to rise for about an hour,.....well, you got it.....my dough does not rise. I used all of the ingredients etc. I've tried this receipt twice. Each time the same thing. Please....someone out there, tell me what I'm doing wrong??????
Reviewed on Mar. 16, 2012 by rtlabonte
This was a big hit with my coworkers. Everyone asked for the recipe. It's a nice change from cinnamon rolls.
Reviewed on Mar. 13, 2012 by jbillitti
Moist & flavorful without being too sweet. Made 1/2 recipe and baked in individual Large muffin pans (SurLaTable) Baked just under 25 minutes. Excellent!
Reviewed on Mar. 13, 2012 by mdv6253
Took these fresh to a lab appointment this am. The smell was fantastic and everyone loved them. Had some at home for a friend and she loved them too!! This will be a treasured repeat recipe!!
Reviewed on Mar. 12, 2012 by hellchell1
I would make these again they are very good
Reviewed on Feb. 24, 2012 by chefgirl6
Holy cow! These rolls were so easy to make and super delicious. I'll definitely be making them again. A hit with my hubby, mother-in-law & li'l boys!
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