Sweet Orange Rolls

Does anyone else receive oranges in the toe of your stocking on Christmas? Here's a great way to use up those sweet fruits. Orange rolls. My friend's mom, Linda, makes the most amazing orange rolls that are a smaller, slightly less-indulgent version. I LOVE them. And I would love to learn how to make them (Amy or Linda, if you are reading and want to send me the recipe, I would not be upset. If it is a family secret, I understand.) 

These rolls, however, are ooey-gooey, cream-cheesy delicious. Just make sure you have a glass of milk close by.

Adapted from Kelsey Nixon

INGREDIENTS:

{dough}
3 .25 oz. packets active-dry yeast
1 3/4 cup warm water
1/2 cup honey
1/2 cup melted butter, plus more for brushing
2 teaspoons salt
2 large eggs, beaten
4-6 cups flour, plus more if needed

{filling}
3/4 cup sugar
zest and juice of one orange
4 Tablespoons unsalted butter, softened

{glaze}
1 cup powdered sugar
4 Tablespoons unsalted butter, softened
1 8-oz. package cream cheese, softened
4 Tablespoons orange juice
3 Tablespoons sugar
orange zest

DIRECTIONS:

In a large mixing bowl, combine the instant yeast and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey. Using an electric mixer on low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour, cup by cup, until fully incorporated and dough pulls away from the sides of the bowl. Add more flour if it is too sticky.

Place the dough into a greased bowl and cover with saran wrap, sprayed with cooking spray. Let sit in a warm place, until dough has doubled in size.

On a well-floured surface, roll the dough into a 15 by 11-inch rectangle. In a mixing bowl, add sugar, orange juice, and half the orange zest. Spread the softened, unsalted butter over the dough, leaving a 1/2 inch border. Sprinkle orange sugar evenly over the dough.

Starting with the long side, roll up dough tightly, ending with the seam side down. Cut 18 slices, each about 1/2 inch thick. Place in 2 9x13-inch greased pans and cover with a kitchen towel or saran wrap. Let rise about 15-20 minutes in a warm place. Preheat oven to 375 degrees.

Bake in the oven until tops are golden-brown, about 15-20 minutes. Remove from oven, brush tops with melted butter, and cool on a cooling rack.

For the glaze: in a mixing bowl, combine the powdered sugar, softened butter, orange juice, orange zest, cream cheese, and sugar. Mix until well blended. When rolls are cooled, dip tops into glaze and let set on a serving plate.

Enjoy!