Cozy Orange Cheesecake Breakfast Rolls Recipe

I started making these Orange Cheesecake Breakfast Rolls when I wanted a brighter, tangier alternative to heavy cinnamon buns.

The combination of velvety cream cheese filling and sweet glaze creates a balance that feels indulgent without being overwhelming. It has become my favorite way to celebrate slow weekends with family.

What Makes This Orange Cheesecake Breakfast Rolls Recipe Special

You will appreciate how the soft dough wraps around the rich filling to create layers of flavor in every bite. It is a wonderful way to bring a bakery-quality treat right into your own home on a lazy morning.

The zest adds a refreshing pop that cuts through the sweetness of the icing beautifully. Even if you are new to working with yeast, this dough is forgiving and comes together with simple pantry staples.

I often prepare these the night before so I can just pop them in the oven while the coffee brews. It saves time in the morning and guarantees a warm breakfast with zero stress.

If this dish hit the spot, you’ll want to try my Zesty Glazed Blood Orange and Lavender Loaf Recipe next, plus the Hearty Oatmeal Cream Pies Recipe delivers the same bold flavors.

Everything You Need for Perfect Orange Cheesecake Breakfast Rolls

Here are the pantry staples you will need to gather before baking:

• All-purpose flour: Forms the base of your soft and fluffy dough.
• Active dry yeast: Essential for helping the dough rise and develop a light texture.
• Warm 2% milk: Adds richness and tenderness to the bread structure.
• Sugar: Sweetens both the yeast dough and the creamy filling.
• Large eggs: Provides stability and richness to the dough.
• Melted butter: Adds moisture and flavor to the bread base.
• Salt: Balances the sweetness and strengthens the gluten network.
• Warm water: Used to activate the yeast effectively.
• Cream cheese: The star of the filling that must be softened to room temperature.
• Orange juice concentrate: Delivers a punch of intense citrus flavor to the filling.
• Vanilla extract: Enhances the sweet cream cheese mixture with warmth.
• Confectioners’ sugar: Creates a smooth and sweet glaze for the topping.
• Orange juice: Thins the glaze while adding fresh citrus notes.
• Grated orange zest: Adds bright aromatic flecks to the final glaze.

My Method for Orange Cheesecake Breakfast Rolls

Let’s get baking with these simple steps:

1. Start by dissolving the yeast in warm water in a large mixing bowl to get it active and bubbly. Add the warm milk, sugar, eggs, melted butter, salt, and five cups of flour, then beat everything until the mixture is completely smooth.
2. Stir in enough of the remaining flour to form a firm dough that pulls away from the sides of the bowl comfortably. Turn the dough onto a floured surface and knead it for about six to eight minutes until it feels smooth and elastic under your hands.
3. Place the dough into a greased bowl and turn it once to ensure the top is coated with grease. Cover the bowl and let it rise in a warm place for about one hour until it has doubled in size.
4. Beat the softened cream cheese, sugar, orange juice concentrate, and vanilla extract in a small bowl until the mixture is completely smooth. Punch down the risen dough, turn it onto a lightly floured surface, and divide it into two equal halves.
5. Roll one portion of the dough into a large rectangle roughly 18 by 7 inches in size. Spread half of the cream cheese filling evenly over the dough, leaving about a half-inch border along the edges.
6. Roll the dough up jelly-roll style starting from the long side and pinch the seam tightly to seal the filling inside. Cut the log into twelve even slices and place them cut side down in a greased baking pan.
7. Repeat the rolling, filling, and cutting process with the remaining dough and filling mixture. Cover the pans and let the rolls rise again until they have doubled in size, which usually takes about thirty minutes.
8. Preheat your oven to 350 degrees while the rolls finish their second rise. Bake the rolls for twenty-five to thirty minutes or until they turn a beautiful golden brown color.
9. Whisk together the confectioners’ sugar, fresh orange juice, and grated zest in a small bowl to make the glaze. Drizzle this sweet topping over the warm Orange Cheesecake Breakfast Rolls immediately after taking them out of the oven.

My Best Tips for Perfect Orange Cheesecake Breakfast Rolls

Make sure your cream cheese is fully softened at room temperature before mixing the filling. This ensures a smooth texture without any lumps inside your Orange Cheesecake Breakfast Rolls.

If your kitchen is cold, you can create a warm environment for rising by turning your oven light on. The gentle heat from the bulb provides just enough warmth to help the yeast do its work effectively.

Use a piece of unflavored dental floss to cut the dough log instead of a knife. This technique keeps the round shape intact and prevents squishing the dough layers together.

How to Serve This Orange Cheesecake Breakfast Rolls

These rolls taste best when served warm right from the pan while the glaze is still gooey. I like to pair them with savory sides like eggs or roasted potatoes to balance the sweetness.

You can also reheat leftovers in the microwave for a few seconds to bring back that fresh-baked texture. They make a lovely addition to a holiday brunch spread or a special family celebration.

Follow my latest recipes on Pinterest to keep your kitchen inspired.

Orange Cheesecake Breakfast Rolls

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• Author: Amelia Bryan
• Total Time: 2 hr 43 min
• Yield: 24 rolls
• Diet: Vegetarian

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Description

Soft, homemade yeast rolls filled with a zesty cream cheese mixture and topped with a bright orange glaze.

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Ingredients

• 7 to 8 cups all-purpose flour
• 1–3/4 cups warm 2% milk (110° to 115°)
• 2 packages (1/4 ounce each) active dry yeast
• 3/4 cup warm water (110° to 115°)
• 1 cup sugar
• 2 large eggs, room temperature
• 3 tablespoons butter, melted
• 1–1/2 teaspoons salt
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar (for filling)
• 1 tablespoon thawed orange juice concentrate
• 1/2 teaspoon vanilla extract
• 2 cups confectioners’ sugar
• 3 tablespoons orange juice
• 1 teaspoon grated orange zest

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Instructions

1. Dissolve the yeast in warm water in a large bowl, then mix in warm milk, sugar, eggs, melted butter, salt, and 5 cups of flour until smooth.
2. Add remaining flour gradually to form a firm dough, then knead on a floured surface for 6-8 minutes until elastic.
3. Place the dough in a greased bowl, turning once to grease the top, cover, and let rise in a warm spot for about 1 hour.
4. Whisk together cream cheese, sugar, juice concentrate, and vanilla for the filling until smooth.
5. Punch down the dough, divide in half, and roll one portion into an 18×7-inch rectangle.
6. Spread half the filling on the dough, roll up jelly-roll style, seal the seam, and cut into 12 slices.
7. Place slices in a greased baking pan and repeat with the second half of the dough.
8. Cover and let rise for another 30 minutes until doubled in size.
9. Bake at 350°F for 25-28 minutes until golden brown.
10. Combine confectioners’ sugar, orange juice, and zest, then drizzle over the warm rolls.

Notes

For a make-ahead option, prepare the rolls and place them in the pan, then refrigerate overnight before the second rise.

• Prep Time: 45 min
• Rising Time: 1 hr 30 min
• Cook Time: 28 min
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 285
• Sugar: 24g
• Sodium: 201mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 33mg

Keywords: orange cheesecake breakfast rolls, citrus sweet rolls, homemade breakfast pastry, cream cheese rolls