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.

Pin It