Orange Cheesecake Breakfast Rolls | Cleveland Southside Moms


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, room temperature

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 zest


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, 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 1 portion into an 18×7-in. rectangle. Spread half 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 the remaining dough and filling. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 350°. Bake rolls for 25-30 minutes or until golden brown. Combine confectioners’ sugar, orange juice, and zest; drizzle over warm rolls. Refrigerate leftovers.

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