Orange Rolls with Cream Cheese Frosting

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Directions

• Dissolve yeast and 1 tablespoons in 1/2 cup water. Allow to stand until foaming, about 5 minutes.
• Use the paddle attachment for a stand mixer. Add flour, salt, dry milk, instant potato flakes, remaining 2 tablespoons of sugar, and softened butter to the mixing bowl. Mix at speed 2 until the butter is incorporated, about 1 minute.
• Switch to the hook attachment. Mix at speed 2, and slowly add the water/yeast mixture. When it is incorporated, add the orange juice and orange zest. Continue to mix, and add the remaining 1/4-1/2 cup of water. The dough should be soft and slightly sticky. Mix until smooth and elastic, with the dough just sticking to the bottom of the bowl, 7-10 minutes on speed 2. This takes a while because of the high fat content of the dough.
• Pour oil in to the bottom of a bowl (you can use the mixing bowl from the dough; it does not need to be washed). Put the dough in the bowl and turn until it is greased all over. Cover with a towel or plastic wrap and allow to rest in a warm place until double in size, 1-2 hours, depending on the temperature of the room.
• When the dough is almost doubled, prepare the filling: mix the orange zest and sugar in the butter until well-mixed and spreadable. Set aside.
• When the dough has doubled in size, turn out onto a lightly floured work surface. Gently press out any bubbles, and press into a rectangle. Use a rolling pin to make a 12×18″ rectangle. Spread the filling evenly over the rectangle, leaving about 1/4 inch border. Tightly roll the dough up to form an 18″ long log. Cut into 12 pieces, 1 1/2 inches wide each.
• Spray a 13x9x2″ pan with nonstick cooking spray. Arrange the rolls evenly in the pan, with 3 rows and 4 columns. The rolls should have at least an inch between them. Cover with a dish towel or plastic wrap and allow to proof for 30 minutes.
• After 30 minutes, turn the oven on to 350º F and allow to heat for 10 minutes. Remove the towel or plastic wrap from the rolls and place in the oven. The rolls should be almost touching; they will rise more in the oven. Cook until rich golden brown on top. If using a glass plan, you should be able to see that the bottom is lighter golden brown. Remove from the oven and allow to cool at least 10 minutes.
• While the rolls are cooking, prepare the frosting: beat the cream cheese, butter, and orange zest together until well-blended and free of lumps. Add the vanilla extract and blend until smooth. Slowly add the powdered sugar, 1/2 cup at a time. Add the orange juice 1 tablespoon at a time until you have a smooth, spreadable texture. Add a bit more orange juice if needed.
• When the rolls have cooled for 10 minutes, spread the frosting evenly over the top. These can stay at room temperature for a few hours, but should be refrigerated otherwise. The high sugar concentration of the frosting will slow any bacterial growth, but should be refrigerated overnight due to the cream cheese.