Orange Cheesecake Brunch Rolls

Orange Cheesecake Brunch Rolls

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 all-purpose flour

Filling

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 tablespoon orange juice concentrate or 2 teaspoons Watkins Orange Extract

1/2 teaspoon Watkins Vanilla Extract

Glaze

2 cups confectioners' sugar

3 tablespoons orange juice

1 teaspoon grated orange peel

In a large bowl, dissolve yeast in warm water. Add the 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 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 18-in. x 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-in. x 9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 25-30 minutes or until golden brown. Combine the confectioners' sugar, orange juice and peel; drizzle over warm rolls. Refrigerate leftovers. Yield: 2 dozen.

TIP:  Baking Multiples:  When baking more than one item at a time, make sure there's plenty of room between the pans, walls and racks of the oven so air circulates.

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