November 18, 2010

Orange-Cream Cheese Rolls

I had been eyeing this recipe for a few months now.  It is out of Paula Deen's Holiday Baking 2010 Special Issue magazine.  If you can still find that magazine in stores, you should really pick yourself up a copy.  There are so many yummy looking recipes in there.  I admit, I am a sucker for food magazines, even though they are seriously pricey.  I think I paid around $9 for this one, but it was worth it!    

These rolls were really easy to put together.  I cut the dough recipe in 1/4, but I only cut the filling recipe in 1/2, because I wanted them to be super gooey.  The original recipe says it yields 24 rolls, but I cut the recipe in 1/4 and I got 10 rolls, which would mean the full recipe yields 40 rolls?  The final result was only pretty good.  The cream cheese filling must have absorbed into the bread while they were baking, because they weren't ooey gooey at all?  I was a little bummed.  At first, I wasn't sure if I liked the crunchy pecans, but after a few bites, I started to like them a little more, but if I had to choose with pecans or without, I would choose without.  So, they were pretty good, but I have had way better.  I would like to try them with a regular butter, sugar and orange zest filling and then frost them with the cream cheese, orange marmalade and pecan filling.  I bet that would be yummy!  
Make sure the yeast bubbles or start over, because you must have killed the yeast
After mixing, place in a greased bowl 
Let rise until doubled
Roll out dough and spread evenly with filling
Roll up tightly
Cut as evenly as possible
Let rise again until doubled
Bake until golden brown
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.  


  1. I can only imagine that the cream cheese makes these rolls to die for! What a perfect Sunday morning breakfast treat :)

  2. With the citrus season approaching, I might have to give these a go!