1 cup of warm water
2 tablespoons of active dry yeast
2 cups + 2 teaspoon of sugar (or sugar substitute)
4 egg yolks
1/4 cup milk
1/4 cup orange juice, freshly squeezed preferred
zest of one orange
1/2 cup melted butter
1 teaspoon kosher salt
4 1/2 cups all purpose flour
2 teaspoons orange extract (if you have it, feel free to omit)
1 tablespoon vanilla extract
1 package (8 ounce) cream cheese, room temperature
1 cup packed brown sugar
2 tablespoons butter
1/2 teaspoon salt
1 cup chopped walnuts (feel free to use any not you like)
1/4 cup cream cheese, room temperature
1 1/2 cups powdered sugar
3 tablespoons lemon juice, freshly squeezed preferred
Dissolve the dry yeast in the warm water. The water should be nice to your touch. Add 2 teaspoons of sugar to the yeast mixture, stir and allow the yeast to “bloom” or reactivate. This should take approximately 10 minutes.
In a large bowl beat the eggs, sugar, milk, orange juice, orange zest, melted butter, orange extract, vanilla extract and salt together.
Add the yeast mixture as well as the flour and cream cheese and beat until well incorporated.
Lightly flour your cutting board or clean surface to knead the dough until it is smooth and has a elastic feel. Add additional flour if necessary. This should take 6-8 minutes of kneading.
Place the dough in a oiled bowl, cover and allow it to rise in a warm dark spot of your kitchen. The dough should double in size, this will take approximately an hour.
Divide the dough into two and roll it out into a rectangle.
Combine all of the filling ingredients and sprinkle the mixture equally between the two pieces of dough. Roll the dough starting from one end all the way to the other. Cut each roll into 1 1/2 inch pieces and place in two 9 inch greased cake pans. There should be a total of 24 rolls.
Bake at 350 degrees for 25-30 minutes until the top has turned golden brown.
Mix together the ingredients for the icing and pour over the hot rolls, allow it to cool before serving.