Orange Sweet Rolls

yield: 12-14 rolls

Ingredients:

Dough:

¾ cup warmed buttermilk (you can also use a plain yogurt)

6 tablespoons butter - melted and cooled

3 large eggs

4 ¼ white bread flour

¼ cup sugar

½ teaspoon salt

2 ½ teaspoon dry yeast

Orange Filling:

80g/2.8oz cream cheese (like Philadelphia)

2 ½ tablespoons butter - softened

1 egg yolk

½ cup sugar

zest from 2 large oranges

Orange Glaze:

1 - 1 ½ cups powdered sugar

juice from 1 large orange

Directions:

Dough:

Mix together the flour and dry yeast. Then add the rest of ingredients and knead well until you get the smooth and elastic dough.

Cover the dough and set aside to rise (about 1 - 1 ½ hours or until it doubled in size). In the meantime make the filling.

Orange filling:

Cream/mix all ingredients until you get a smooth paste

Rolls and glaze:

When the dough is ready, turn it out onto a lightly floured surface and knead a little. Then roll it into about a 16x12inch (30x40cm) rectangle. Gently brush the filling mixture over the rectangle, using an offset/rubber spatula or just a spoon.

Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed. Using a knife, slice the log into 12-14 evenly sized rolls, more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. Cover the rolls with lightly greased plastic wrap. Let them rise in a warm place until doubled in size (30-60 minutes).

Bake in a preheated oven 350F (180C) for about 22-25 minutes, until the rolls are lightly golden on top and cooked through.

While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.

Enjoy!:)