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Orange-Cheesecake Breakfast Rolls Recipe

Orange-Cheesecake Breakfast Rolls Recipe photo by Taste of Home

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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

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Orange-Cheesecake Breakfast Rolls Recipe

Prep: 50 min. + rising Bake: 25 min.

Yield: 24 Servings

50 25 75

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 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.

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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Reviews for Orange-Cheesecake Breakfast Rolls

Orange-Cheesecake Breakfast Rolls

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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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