Orange Cheesecake Breakfast Rolls Recipe

Orange Cheesecake Breakfast Rolls Recipe


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


1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 tablespoon thawed orange juice concentrate

1/2 teaspoon vanilla extract


2 cups confectioners’ sugar

3 tablespoons orange juice

1 teaspoon grated orange peel

How to make it

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 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.

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.