Ingredients
DOUGH
½ cups Water
½ cups Milk
⅓ cups Sugar
2-¼ teaspoons Active Dry Yeast (.25 Oz Package)
1 whole Egg
⅓ cups Butter, Softened
1 teaspoon Salt
3-¾ cups Bread Flour
FILLING
1 cup Brown Sugar
⅓ cups Butter, Softened
2 whole Oranges (just The Zest; Reserve The Juice)
GLAZE
3 ounces, weight Cream Cheese, softened
¼ cups Butter, Softened
1-½ cup Powdered Sugar
½ teaspoons Almond Extract
⅛ teaspoons Salt
½ whole Orange, Just The Juice
Preparation
- In a small saucepan, heat the milk and water until the mixture reaches 120 degrees.
- Pour the mixture into the bowl of a stand mixer fitted with a dough hook. Add the sugar and yeast, stir once, and let sit until the mixture bubbles (around 10 minutes).
- With the mixer on medium low speed, add the egg, butter, salt and flour.
- Increase the speed to medium for 8 minutes. The dough will be slightly sticky.
- Grease a medium-sized metal bowl. Add the dough, and turn to coat the top and bottom of the dough. Cover with a towel and let the dough rise in a warm place for one hour.
- After the first rise, punch to deflate the dough, and cover again with the towel while you mix together the brown sugar, butter, and orange zest for the filling.
- Turn the dough out onto a lightly floured surface and roll into a 25 x 6 inch rectangle (you may want to split this into two 13 x 6 inch rectangles).
- Spread the dough with the filling mixture. Roll up the dough and pinch together the seam. Slice into 24 one inch slices and place on a baking sheet.
- Cover with Saran Wrap and refrigerate overnight. Alternately, cover with a clean kitchen towel and let rise in a warm place for about 45 minutes.
- Let the refrigerated rolls sit at room temperature for about 30 minutes prior to baking.
- Preheat the oven to 350°. Uncover and bake the rolls in a preheated oven for 20-25 minutes, until the tops of the rolls begin to brown.
- While the rolls bake, whisk together the icing ingredients until smooth.
- Remove the rolls from the oven and top with the icing.
