"Twas the week before Christmas"........Yikes! It shouldn't be this way, but it usually works out to be just a little on the crazy side...... The last minute shopping, baking prep, holiday occasions, etc., etc. I wouldn't change things...much! If you're looking to keep Christmas homemade, but looking to take a little of the "crazy-factor" out, these rolls can help you fit that bill......Make them in the evening, refrigerate the shaped, filled dough and then bake the next morning. Sit back and enjoy the compliments and the coffee (and Christmas!!) with your family and friends!
Orange Cheesecake Rolls
Dough:
1 Tbsp/package
¼ Cup + 2 Tbsp. warm water
¾ Cup + 2 Tbsp. warm milk
½ Cup sugar
1 egg
1 ½ Tbsp. butter
1 tsp. salt
3 ½ - 4 Cups unbleached all-purpose flour
Filling:
4 oz. cream cheese, softened
¼ Cup sugar
1 ½ tsp. orange juice concentrate or 1 tsp. orange extract
½ tsp. vanilla
Glaze:
1 Cup powdered sugar
1 ½ Tbsp. orange juice
1 tsp. zested orange peel
Place warm water in EZ DOH bucket. Add yeast and let sit for
1-2 minutes. Add 1 cup of flour, then remaining dough ingredients. EZ DOH-it
(or use traditional methods of kneading) for 2-3 minutes, until dough is
smooth, adding additional dough as necessary. Remove dough from bucket and
spray inside of bucket with cooking spray. Replace dough, cover and let rise
until doubled.
While dough is rising, combine filling ingredients and mix
until smooth. When dough is doubled, remove from bucket and roll out to 18x7”
rectangle. Spread filling on dough evenly. Roll up, jelly-roll style, starting
with the long edge. Pinch seam. Cut into 12 equal slices and place in greased
9x13” pan. Cover and let rise until doubled in size. Bake at 375 for 25-30 ,
until lightly browned. Combine glaze ingredients and drizzle over warm rolls. (The
rolls can be made and shaped the evening before and covered and refrigerated
overnight. Remove from the frig and uncover ½ hr. prior to baking. Bake as directed)
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