1. Milk 2. Oranges 3. Instant yeast 4. Honey 5. Eggs 6. Unsalted butter 7. All-purpose flour 8. Salt 9. Light brown sugar 10. Ground cinnamon 11. Powdered sugar 12. Vanilla extract
In stand mixer, combine warm milk, orange juice, instant yeast, honey, eggs, melted butter, flour and salt.
Mix on medium speed with dough hook attachment for about 4-5 minutes, until the flour is incorporated. Cover the dough for 1 hour.
While dough is resting, mix the brown sugar, orange zest and cinnamon in a small bowl and set aside.
After an hour, the dough should have doubled in size.
Roll the dough to about ¼ inch thickness and a rectangle that's about 10x16 inches on a lightly floured surface.
Spread softened butter evenly throughout the rolled dough. Sprinkle the filling over the butter and press in so it sticks.
Starting with the longer edge closer to you, tightly roll the dough into a log. Cut into 12 even rolls with a sharp knife.
Transfer the rolls to a greased or parchment-lined 9x13 baking dish and cover.
Place the rolls in the fridge overnight. If you're short on time you can let rise at room temperature for 1 hour, but the longer the better.
Make the orange glaze by whisking the powdered sugar, orange juice, orange zest and vanilla extract in a small bowl and set aside.
Bake the orange rolls at 350°F for 25-30 minutes, or until the tops are golden brown and the middle is done.
Pour the orange glaze over the hot rolls and serve immediately.
1. The softer the butter the better it incorporates into the dough which means tasty rolls. 2.If you have dental floss, use it to cut the dough so it doesn't compress it like a knife. 3. Not only does chilling overnight break up making the rolls over two days, it allows for the rolls to really double in size.