Orange Cheesecake Breakfast Rolls (Esther Hoisington)

I found this one in an add for a cookbook and had to use a magnifying glass to read it. I didn't get the book.

Recipe
2 packages (1/4oz each) active dry yeast
3/4 c. warm water (110-115 degrees)
1 3/4 c. warm milk (2 percent) (110-115 degrees)
1 c. sugar
2 large eggs
3 Tbsp. butter, melted
1 1/2 tsp. salt
7-8 c. all purchase flour

Filling
1 package (8oz.) cream cheese softened
1/2 c. sugar
1 Tbsp. thawed orange juice concentrate
1/2 tsp. vanilla extract

Glaze
2 C. confectioners sugar,
3Tbsp. orange juice
1 tsp. graded orange peel

1. In large bowl dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 5 C. flour. Beat until smooth. Stir in remaining flour to form a firm dough.
2. Turn onto floured surface , knead until smooth and elastic, about 6-8 minutes. Place in greased bowl turning once to grease the top. Cover and let rise in warm place about 1 hour.
3. In small bowl beat cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface. Divide in half. Roll one portion into a 18x7 rectangle. Spread 1/2 of filling to within 1/2 inch of edge.
4. Roll up jelly roll style, starting with the long side pinch seam to seal. Cut into 12 slices. Place cut side down into a greased 13x9 inch baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled about 30 minutes.5. Meanwhile preheat oven to 350 degrees. Bake 25-30 minutes until golden brown.
6. Combine confectioners sugar, orange juice and peel. Drizzle over warm rolls. Refrigerate left overs.

To Make Ahead
Prepare, shape and place rolls in baking pans as directed. Cover and refrigerate overnight. Remove rolls form refrigerator let stand 30 minutes.
Bake and glaze as directed.