Orange Cheesecake Breakfast Rolls
TOTAL TIME: Prep: 50 min. + rising Bake: 25 min.
YIELD: 2 dozen.
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
Ingredients
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2 packages (1/4 ounce each) active dry yeast
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3/4 cup warm water (110° to 115°)
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1-3/4 cups warm 2% milk (110° to 115°)
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1 cup sugar
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2 large eggs, room temperature
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3 tablespoons butter, melted
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1-1/2 teaspoons salt
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7 to 8 cups all-purpose flour
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup sugar
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1 tablespoon thawed orange juice concentrate
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1/2 teaspoon vanilla extract
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GLAZE:
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2 cups confectioners' sugar
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3 tablespoons orange juice
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1 teaspoon grated orange zest
Directions
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1.
In a 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.
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2.
Turn onto a floured surface; knead until smooth and elastic, 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.
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3.
In a small bowl, beat cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x7-in. rectangle. Spread half the filling to within 1/2 in. of edges.
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4.
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 13x9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes.
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5.
Preheat oven to 350°. Bake rolls for 25-30 minutes or until golden brown. Combine confectioners' sugar, orange juice and zest; drizzle over warm rolls. Refrigerate leftovers.
Nutrition Facts
1 roll: 284 calories, 6g fat (3g saturated fat), 33mg cholesterol, 201mg sodium, 52g carbohydrate (24g sugars, 1g fiber), 6g protein.
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