• Prep Time: 50 mins
  • Cooking Time: 25 mins
  • Serves: 12

Orange Cheesecake Breakfast Rolls

  • Recipe Submitted by on

 Ingredients List

  • 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
  • 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

 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, 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 zest; drizzle over warm rolls. Refrigerate leftovers.

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