Orange Cheesecake Breakfast Rolls

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 large eggs, room temperature
  • 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 thawed orange juice concentrate
  • 1/2 teaspoon vanilla extract
  • GLAZE:
  • 2 cups confectioners’ sugar
  • 3 tablespoons orange juice
  • 1 teaspoon grated orange zest
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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.
  • 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.
  • 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 18×7-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 13×9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes.
  • 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.
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.
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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