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.