Orange Cheesecake Breakfast Rolls

Bite into one of these rolls, and it will be hard to stop with just one! A decadent, citrus-y twist on traditional cinnamon rolls, these easy-to-make rolls will be the star of a special occasion brunch. Keep a batch ready in the freezer!


For the rolls:

2 packages (¼ oz. each) active dry yeast

¾ c. warm water

1¾ c. warm 2% milk

1 c. sugar

2 large eggs, room temperature

3 Tbsp. butter, melted

1½ tsp. salt

7-8 c. all-purpose flour

For the filling:

8 oz. package of cream cheese, softened

½ c. sugar

1 Tbsp. thawed orange juice concentrate

½ tsp. vanilla extract

For the glaze:

2 c. confectioners’ sugar

3 Tbsp. orange juice

1 tsp. orange zest, grated


  • 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 down dough. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18” x 7” rectangle. Spread half the filling to within ½” 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” x 9” baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled (about 30 minutes).
  • Preheat oven to 350°F. Bake rolls until golden brown (about 25-30 minutes). Combine confectioners’ sugar, orange juice and zest; drizzle over warm rolls. Refrigerate leftovers.