Orange-Cheesecake Breakfast Rolls |
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Prep Time: 50 Minutes Cook Time: 25 Minutes |
Ready In: 75 Minutes Servings: 24 |
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These yummy rolls are a nice change of pace from the typical brown-sugar and cinnamon kind. They make a nice treat for breakfast or brunch. Hannah Cobb, Owings Mills, Maryland 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 eggs |
3 tablespoons butter, melted |
1-1/2 teaspoons salt |
7 to 8 cups king arthur unbleached all-purpose flour |
filling: |
1 package (8 ounces) cream cheese, softened |
1/2 cup sugar |
1 tablespoon orange juice concentrate |
1/2 teaspoon vanilla extract |
glaze: |
2 cups confectioners' sugar |
3 tablespoons orange juice |
1 teaspoon grated orange peel |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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