Orange-Cream Cheese Rolls

adapted from: Paula Deen

2 (1/4 oz.) pkgs. active dry yeast

1 1/2 c. warm whole milk (I used 2%)

1 c. sugar

3/4 c. butter, melted

1 Tbl. orange zest

1/2 c. orange juice

3 large eggs

1 tsp. salt

8-9 c. bread flour

orange-cream cheese filling

orange glaze

In a small bowl, dissolve yeast in warm milk; let stand for 5 minutes.  In a large bowl, beat sugar, melted butter, orange zest, orange juice, eggs and salt at medium-low speed with a mixer until combined.  Add yeast mixture, beating until combined.  Gradually add 7 cups bread flour, beating until smooth.  Add enough remaining bread flour to make a soft dough.  On a lightly floured surface, turn out dough.  Knead dough for 6-8 minutes or until dough is smooth and elastic.  Place dough in a lightly greased bowl, turning to grease top.  Cover and let rise in a warm place, free from drafts, for 1 hour or until dough is doubled in size.  Spray 2 (10-inch) round cake pans with nonstick cooking spray (I used 9x13 pan).  On a lightly floured surface, roll out dough into a 24x12 inch rectangle.  Spread orange-cream cheese filling evenly over dough, leaving a 1/2 inch border.  Roll up dough, jelly-roll fashion, starting with long side.  Using a serrated knife, cut dough crosswise into 1 inch slices.  Place rolls, cut side down, in prepared pans.  Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in size.  Preheat oven to 350 degrees.  Bake for 20-25 minutes or until golden brown.  Let cool in pans for 10 minutes.  Spoon orange glaze over warm rolls.  

Orange-Cream Cheese Filling

makes about 1 1/2 cups

1 (8 oz.) pkg. cream cheese, softened

1/4 c. orange marmalade

2 Tbl. sugar

1/2 c. chopped pecans

In a small bowl, combine cream cheese, marmalade and sugar, stirring until combined.  Stir in pecans.

Orange Glaze

makes about 1/2 cup

1 c. powdered sugar

2 Tbl. orange juice

In a small bowl, whisk sugar and juice until smooth.  Pour immediately over rolls.