Orange Cinnamon Roll Dough

1. Warm milk in a small bowl until it reaches 105-110ºF. Sprinkle yeast on top and whisk together. Set aside for 10 minutes until it starts to look foamy. If the mixture does not foam, start over with a new packet of yeast.
2. In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, and salt together.
3. Slowly add the yeast mixture to the flour mixture, followed by the orange juice, melted butter, egg and zest.
4. Scrape down the sides of the bowl as needed and mix on low-medium speed until the dough starts to stick together and pull away from the sides of the bowl. You may need to add a little more flour at this point.
5. Once dough starts to stick to the paddle, switch out the paddle for the hook attachment and mix on low for 4-5 minutes. Dough should be tacky but not sticky.
6. Coat a large bowl with cooking spray or vegetable oil. Shape the dough into a ball and gently place in bowl, flipping the dough over to coat the top of it as well. Cover bowl with plastic wrap and let dough rise for about one hour, until it has doubled in size.
7. Once the dough has risen for about 45 minutes, coat a 9 inch round pan with cooking spray and lined the bottom with a parchment round.
8. To prepare the filling, whisk the brown sugar and cinnamon in a small bowl.
9. On a lightly floured surface, roll the dough into a flat rectangle that’s about 10 x 12 inches. Using a pastry brush, carefully coat the top of the dough with melted butter, except for an inch border on one of the long sides as this will need to be left untouched to help them seal.
10. Spoon sugar mixture onto dough and spread around evenly, except for that same inch border at the top.
11. Use a sharp knife, pizza cutter, or dough cutter to cut the dough into 8 strips. With the long side of the dough closest to you, carefully roll up each strip into a tight spiral, using that bare end of the dough to help seal it closed. Repeat this process with all other rolls and arrange them neatly in the pan.
12. Cover the rolls in plastic wrap and let them rise for 30 minutes. While the rolls rise, preheat oven to 350º F and remove cream cheese from the fridge for it to soften.
13. Once rolls have risen, bake them for 30-35 minutes.
14. Let rolls cool for 10 minutes and then carefully run a knife along the side of the pan. Gently flip the cinnamon rolls out onto a cooling rack.

Cream Cheese Icing

1. While the rolls bake, mix the cream cheese on low in a stand mixer fitted with a paddle attachment until it is smooth.
2. Scrape down the sides of the bowl and add powdered sugar and milk, mixing on medium low until it is smooth.
3. Drizzle the icing over the rolls and spread out until all rolls are evenly covered. Top with orange zest.
4. Enjoy!