Orange-Cheesecake Breakfast Rolls

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
3/4 c. warm water (110-115 degrees)
1 3/4 c. warm 2% milk (110-115 degrees)
1 c. sugar
2 eggs
3 Tbsp. butter, melted
1 1/2 tsp. salt
7-8 c. all-purpose flour
FILLING:
1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
1 Tbsp. orange juice concentrate
1/2 tsp. vanilla extract
GLAZE:
2 c. confectioners' sugar
3 Tbsp. orange juice
1 tsp. grated orange peel

Directions:
In a large bowl, dissolve yeast in warm water.  Add the milk, sugar, eggs, butter, salt and 5 c. 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 browl, 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 18x7 inch rectangle.  Spread half of the filling to within 1/2 inch of the 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 9x13 baking pan.  Repeat with remaining dough and filling.  Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 25-30 minutes or until golden brown.  Combine the confectioners' sugar, orange juice, and orange peel; drizzle over warm rolls.  Refrigerate leftovers.

Note~ Can 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.