Orange Rolls

I spent the entire day Saturday in the kitchen with my mom. The weather has officially switched to winter. Its cold...and snowing...and cold...did I mention that already? I can't think of a better way to waste a weekend then by spending it in the kitchen with the woman that taught me to cook. There was flour everywhere. There was sugar everywhere. There were dirty dishes everywhere...anyone what to come over and wash them for me? No? I don't blame you...I don't want to wash them either!

Brown sugar, butter and orange zest...the thoughts of cold and snow are melting from my brain. All I can think about now is the sweet filling in these rolls!

Orange Rolls:

For the Rolls
1/2 cup water
1/2 cup milk
1/3 cup sugar
2 1/4 teaspoons active dry yeast (.25 oz package)
1 egg
1/3 cup butter, softened
1 teaspoon salt
3 3/4 cups all-purpose flour

For the Filling:
1 cup brown sugar
1/3 cup butter, softened
zest of two oranges

For the Glaze:
3 ounces cream cheese
1/4 cup butter, softened
1 1/2 cup powdered sugar
1/2 teaspoon almond extract
juice of 1/2 orange
1/8 teaspoon salt

Heat milk and water in a sauce pan until mixture reaches 120 degrees. Pour milk and water into your stand mixer bowl with the dough hook attachment. Add sugar and yeast and put mixer on stir just so it make one loop around. Let mixture set about 5-8 minutes until it froths (yeast activating).
Add egg, butter, salt and flour and mix on low speed for roughly 5-8 minutes until dough becomes elastic and should start to pull away from side of the bowl. The dough will still be sticky.

Grease a large bowl. Add dough to bowl and turn dough over so the top is greased. Place dough in a warm draft free place to raise for roughly one hour until it has doubled in size. I like to turn the oven on 400 degrees for 2 minutes, turn oven off, then place bowl in the oven.

Meanwhile, make your filling by adding sugar, butter and zest into a small bowl and mashing together with a fork until mixture is well combined.

Punch down dough and place on your floured countertop. Roll dough into 24"x6" rectangle. Spread filling mix onto dough with a rubber spatula, making sure to cover the entire surface. Roll dough the long way into a log and pinch the seam together. Cut rolls 1" wide. Know what my mom just taught me? Slide a piece of dental floss under the dough, and cross over the top, pulling quickly. This will give you a nice clean cut without smooshing your rolls.

Place rolls on a baking sheet about 1/2" apart so they have room to raise. Cover with a dish towel and allow 45 minutes to raise. Bake in a 350 degree preheated oven for 15-20 minutes until rolls are lightly browned on top. Allow rolls to completely cool.

For glaze, whisk together butter, cream cheese, powdered sugar, almond extract, orange juice and salt until icing is smooth and creamy. Top cooled rolls and ENJOY!