Directions

Mix the Dough

1. In the bowl of a stand mixer, whisk together the warm milk, yeast, and sugar. Add the egg, egg yolk, and melted, cooled butter. Mix briefly with the dough hook.
2. Add the flour and salt. Mix on low for 1 to 2 minutes until a shaggy dough forms.

Knead

1. Knead on medium-low for 6 to 8 minutes until smooth and elastic. The dough should pull mostly away from the sides but lightly stick to the bottom. It should feel soft and slightly tacky. If needed, add flour 1 tbsp at a time.

First Rise

1. Transfer to a lightly greased bowl, cover tightly with plastic wrap and a clean tea towel, and let rise for 60 to 75 minutes until doubled in size. Wrapping it prevents the dough from drying out.

Make the Candied Citrus

1. In a wide non-stick skillet, combine sugar and water over medium heat. Once dissolved, add orange half-moons in a single layer; working in batches if needed. Simmer gently for 15 to 20 minutes until the slices are glossy, flexible, slightly translucent, and bright orange. Transfer to parchment to cool completely. If very syrupy, lightly pat dry before using.

Shape the Rolls

1. Turn the dough on a lightly floured surface, preferably wood, quartz or a smooth countertop. Roll into a 20 x 14-inch rectangle.
2. Spread the soft butter over the dough, leaving a ½ inch clean edge on one long side so the log seals tightly. This helps prevent filling from squeezing out and gives cleaner spirals. 
3. Mix the brown sugar, cinnamon, and salt, then sprinkle evenly over the butter.

Roll and Cut

1. Roll tightly from the long side into a 20-inch log. Pinch the seam to seal. Use a ruler to mark and cut into 13 even rolls if using the 17.5 x 14-inch Hestan Oval Roaster (or 12 even rolls if you are using a 9x13 baker).

Arrange in the Pan

1. Butter your baking dish. If using the 17.5 x 14-inch Hestan Oval Roaster as we did, place 5 rolls down the center and 4 along each curved side. If using a 9x13-inch baker, arrange in 3 rows of 4.

Second Rise

1. Cover loosely and let rise for 35 to 45 minutes until puffy. Rolls touching after the second rise is normal

Bake the Cinnamon Rolls

1. Bake at 350°F for 26 to 32 minutes. Rotate the pan halfway through for even browning. Tent loosely with foil if the tops brown too quickly. Rolls are done when the center reaches 185°F to 190°F, the tops are light golden brown, and the rolls look soft and pillowy, not crusty.

Make the Glaze

1. Beat the cream cheese, butter, icing sugar, zest, juice, and salt until smooth and spreadable.
2. If too thick, add 1 tsp orange juice at a time. If too thin, add 1 tbsp icing sugar at a time.
3. The glaze should hold its shape when scooped, spread easily and slowly melt into the warm rolls without running off.

Finish

1. Let the rolls cool for 8 to 10 minutes. Spread the glaze over the warm (not hot) rolls and top each with a candied orange slice. Optional, grate orange zest.