Orange Sweet Rolls

from Paula Deen, via Eat Cake for Dinner


For the dough:

  • 2 1/4 ounce packages active dry yeast
  • cup warm milk
  • 1 cup sugar
  • ¾ cup butter melted
  • 1 tablespoon orange zest
  • ½ cup freshly squeezed orange juice
  • 3 large eggs
  • 1 teaspoon salt
  • 8-9 cups all-purpose flour

For the filling:

  • 1 8 ounce block cream cheese, softened
  • ¼ cup orange marmalade
  • 2 tablespoons sugar
  • ½ cup chopped pecans

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed orange juice


To make the dough:

  1. 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.
  2. 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.
  3. Spray a 9 x 13-inch baking pan with nonstick spray. Set aside.
  4. 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.
  5. 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.

To make the filling:

  1. Use an electric mixture to combine cream cheese, orange marmalade, sugar, and pecans.

To make the glaze:

  1. In a small bowl, whisk together powdered sugar and orange juice until smooth.