Preheat oven to 375°. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer until smooth. Unroll French bread dough onto a lightly floured surface. Spread cream cheese mixture over dough, leaving a 1/4-inch border. Sprinkle with granulated sugar. Gently roll up dough, starting at 1 long side. Cut into 11 (1 1/4-inch) slices. Place slices in a lightly greased 8-inch round cake pan. Brush top of dough with melted butter. Bake 25 to 30 minutes or until golden. Stir together powdered sugar and orange juice in a small bowl until smooth. Drizzle over hot rolls. Serve immediately.
For testing purposes only, we used Pillsbury Crusty French Loaf.
These rolls are SO yummy!!! I am not a breakfast-eater, especially really sweet things like donuts. These are sweet but not overly so. Just right. I served them to my husband, son, and daughter-in-law and they were a hit with everyone.
This recipe was very easy to make. Mine were getting a bit too brown on top, so towards the end of baking, I put some aluminum foil over them to prevent them from getting too brown. I'd definitely make these again.
I ended up dumping these rolls in the trash. Yuck! 4 oz. cream cheese was too much. They might be OK with less filling but I am not going to spend the money to find out. You would be better off buying the Pillsbury Orange Yeast Rolls. They are much better and less expensive.
Made these this morning, so awesome, husband and I loved them. Very, very easy to make using refrigerated tube of french bread. The only difficulty was unrolling the french bread roll, but I figured it out. I'm not a great cook so easy recipes are what I'm after. I wasn't sure which way these were supposed to sit in the pan so I just put them in the way I cut them, with the dough side up. Next time I will put them with the rolled side up.
Our family loves these. Reminds us of the taste of home we miss. On a par with the Orange rolls from our old Birmingham favorites, and better than any frozen roll. It is the starter for our Christmas breakfast this year...