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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 King Arthur Unbleached 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 milk, sugar, eggs,
  • butter, salt and 5 cups flour. Beat until smooth. Stir in enough
  • remaining flour to form a firm dough.

2 of 2

Orange-Cheesecake Breakfast Rolls (continued)

Directions (continued)

  • 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 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 18x7-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 13x9-in.
  • baking pan. Repeat with remaining dough and filling. Cover and let
  • rise until doubled, about 30 minutes.
  • Meanwhile, preheat oven to 350°. Bake 25-30 minutes or until
  • golden brown. Combine 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.