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1
Rolls: HEAT milk and 1/2 cup butter on low heat until warm.
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2
Stir in juice.
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3
Mix 2 cups flour, granulated sugar, yeast and salt in large bowl.
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4
Add milk mixture; beat 2 minutes with electric mixer on medium speed.
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5
Add eggs; beat 2 minutes.
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6
Stir in enough remaining flour to form soft dough.
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7
Knead dough on lightly floured surface 5 minutes or until smooth and elastic.
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8
Place in greased bowl; brush with melted butter.
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9
Cover; let rise in warm place about 1-1/2 hours or until doubled.
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10
Punch down dough.
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11
Roll dough to 18x12-inch rectangle; sprinkle with nuts.
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12
Roll up from long end; seal long end.
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13
Cut into eighteen 3/4-inch slices.
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14
Place 1-inch apart on greased cookie sheets; flatten to 4-inch circles.
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15
Cover; let rise 45 minutes or until doubled.
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16
Filling: Beat cream cheese, sugar and juice with electric mixer on medium speed until well blended.
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17
Blend in egg yolk.
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18
Make depression in center of each roll; fill with rounded tablespoonful of the cream cheese mixture.
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19
Brush dough with beaten egg white.
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20
Bake at 350F for 15 minutes.
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21
Glaze: Mix powdered sugar and milk until smooth.
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22
Drizzle over warm rolls.
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23
To Make Ahead: Prepare as directed.
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24
Cover; refrigerate.
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25
When ready to serve, wrap loosely in foil and reheat at 350F for 15 minutes.
