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Put yeast and milk in a large mixing bowl. Let side about In a large 5 minutes, until the yeast has dissolved and is slightly foamy. Beat in sugar, melted butter, orange zest, orange juice, eggs and salt at medium-low speed with a mixer until combined. Gradually add 7 cups flour, beating until smooth. Add enough of remaining flour to make a soft dough.
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Turn dough out on a lightly floured surface. 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, for 1 hour or until dough is doubled in size.
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Spray a 9 x 13-inch baking pan with nonstick spray. Set aside.
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On a lightly floured surface, roll out dough into a 24x12 inch rectangle. Spread orange-cream cheese filling (instructions below) evenly over dough, leaving a ½ 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.
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Preheat oven to 350F. Bake for 20-25 minutes or until golden brown. Let cool in pan for 10 minutes. Spoon orange glaze over warm rolls.