# What You Need:
→ Dough
01 - 3 1/4 cups all-purpose flour, plus extra for dusting
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1/2 tsp salt
05 - Zest of 1 large orange
06 - 1/2 cup whole milk, warmed
07 - 1/4 cup fresh orange juice
08 - 1/4 cup unsalted butter, melted
09 - 2 large eggs, room temperature
→ Orange Filling
10 - 1/2 cup granulated sugar
11 - 2 tbsp orange zest from about 2 large oranges
12 - 1/4 cup unsalted butter, softened
→ Orange Cream Cheese Frosting
13 - 4 oz cream cheese, softened
14 - 2 tbsp unsalted butter, softened
15 - 1 1/4 cups powdered sugar
16 - 2 tbsp fresh orange juice
17 - 1 tsp orange zest
18 - 1/2 tsp pure vanilla extract
19 - Pinch of salt
# Directions:
01 - In a large mixing bowl, combine the warm milk, orange juice, sugar, and yeast. Let sit for 5–10 minutes until foamy.
02 - Add melted butter, orange zest, eggs, and salt to the yeast mixture. Mix well until combined.
03 - Gradually add flour, mixing until a soft, slightly sticky dough forms. Knead by hand or with a dough hook for 8–10 minutes, adding a little more flour if needed, until smooth and elastic.
04 - Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
05 - In a small bowl, mix sugar and orange zest together to release the oils. Set aside.
06 - Punch down the dough and roll out on a lightly floured surface to a 16x10-inch rectangle. Spread the softened butter over the dough and sprinkle evenly with orange sugar mixture.
07 - Starting from the long side, roll the dough tightly into a log. Cut into 12 equal rolls.
08 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise until puffy, about 30–40 minutes.
09 - Preheat oven to 350°F. Bake rolls for 22–25 minutes, until golden brown.
10 - While baking, beat cream cheese and butter until smooth. Add powdered sugar, orange juice, zest, vanilla, and salt; beat until creamy.
11 - Let the rolls cool for 10 minutes, then spread frosting generously over warm rolls.
