Orange Creamsicle Rolls

Instructions

1. 1.Warm the milk and buttermilk together until just warm (105–110°F). Pour into a large bowl and whisk in sugar. Sprinkle yeast over the top and let sit 5–10 minutes, until foamy.
2. 2.Whisk ¼ cup vegetable oil, melted 4 tablespoons unsalted butter, 1 large egg, ½ teaspoon orange zest, vanilla, and food coloring (if using) into the yeast mixture until smooth.
3. 3.Add 3½ cups flour and salt. Mix until a soft dough forms. Knead by hand or with a mixer for 6–8 minutes, adding up to 2 tablespoons additional flour if dough feels sticky, until smooth and elastic.
4. 4.Form into a ball, place in the bowl, cover, and let rise in a warm spot 1-1.5 hours, until doubled in size.
5. 5.In a small bowl, mix ½ cup unsalted butter, ½ cup brown sugar, ¼ cup granulated sugar, 1 tablespoon ground cinnamon, and Pinch of salt until smooth and spreadable.
6. 6.After the dough has doubled in size, punch it down. Roll out on a lightly floured surface into a rectangle about ¼ inch thick. Spread filling evenly over dough. Roll tightly from the long side and cut into 12 even rolls.
7. 7.Place rolls snugly in a greased 9×13 baking dish. Cover and let rise 20–30 minutes until puffy.
8. 8.Preheat oven to 350°F. Bake 18–22 minutes, until set and lightly golden on top. Rolls should remain soft and pale, not browned.
9. 9.While the cinnamon rolls are baking, make the glaze: Whisk melted butter and 4 oz cream cheese until smooth. Add 1½–2 cups powdered sugar, 2–4 tablespoons fresh orange juice, vanilla, orange zest, and Pinch of salt. Mix until creamy and pourable.
10. 10.Spread frosting over warm rolls, spreading gently to melt into swirls. Serve immediately.

Notes

• Dough may require more flour due to the liquid coloring – it may be soft and slightly sticky.
• Best eaten the same day.
• Store covered at room temp for 1 day or refrigerate up to 3 days.
• Reheat before serving.
• Orange zest is BEST for this recipe.
• Do not skip it!