Orange Cinnamon Rolls with Orange Cream Cheese Frosting

DOUGH
1 1/2 cups hot but not boiling milk
2 eggs

1/2 cup melted butter
1 teaspoon of salt
1/2 cup white sugar
1/4 cup brown sugar
1/4 cup powdered sugar
2 1/2 teaspoons yeast
5 cups bread flour

Juice of 1 orange or tangerine
Vanilla pudding mix 4.6oz

DUSTING FLOUR
1 cup powdered sugar
2 cups bread flour



INSIDE MIX
1 1/2 sticks softened butter
2-3 cups brown sugar depending on sweetness you want
cinnamon

*Juice of 2 oranges/tangerines for pouring on top*

In a large bowl combine the yeast, flour, powdered sugar and vanilla pudding mix. In another bowl beat the eggs, slowly adding in the milk ,so that you don't make scrambled eggs in the bowl, continue whisking, adding in the brown and white sugar and orange/tangerine juice. Make a "well" in the middle of the flour bowl. Add the egg mixture into the well and whisk in the flour slowly incorporating from the sides. The dough will be a little loose when done. Spread out the dusting flour. You probably wont need it all I just like to mix a lot of it at one time for just in case and you can always bag up what you don't use. Dump the dough out onto the dusted surface, knead for about 3-5 minutes. Don't over do it on the flour and kneading it will toughen the dough and make it taste floury, I have done that many times. I put my oven on warm and leave the door open so it doesn't get too hot. I then put flour inside of the bowl and put the dough on top of it and oil the top. Some like to oil the bowl and dough. Others just oil the top and cover with a cloth in a warm place. To me it depends on the time that you have. If you have an hour or so to spare then just use the cloth method and wait until the dough has doubled in size. If using the oven it will rise much faster. You will have to check it frequently to make sure that it doesn't begin to cook. If it seems to be getting too hot turn off the oven and after 5 minutes close the door with the bowl of dough inside.
Once the dough has doubled inside punch down and roll out onto a floured surface with the dusting flour mix, use what is left over on the table if you left it.
Roll out into about a 9x13 size, a little bigger wont hurt anything.If needed sprinkle some of the dusting flour out onto the top of the dough so it doesn't stick. Once rolled out spread the butter and the brown sugar, I didn't out a measurement on the cinnamon because I like to just sprinkle as much as I want out onto it, and not everyone likes as much as I do. Take out the cinnamon and sprinkle to your hearts desire. Roll it up from the short side of the dough. Don't roll it too tight, you want room for it to rise again. Cut down the "log" in about 2-3 inch sections. Butter or nonstick spray the inside of a large baking dish, made 2 for me a 9x13 and a 8x8 dish of cinnamon rolls. Place the cinnamon rolls in the dish, just touching a little on the sides, it will force them to go up the closer they are.
Take the juice that's left for the top and pour just a tiny bit on the top of the cinnamon rolls. Then a little of the brown sugar as well.
Put in the oven on warm for 40 minutes, raise the heat to 325* and cook until they start to brown on the sides. Pull out and put a dollop of the Orange Cream Cheese Frosting on top. Recipe to be posted next...