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1
In a stand mixer fitted with the whisk attachment, mix the yolks, the whole egg, sugar, measured butter, buttermilk and 3/4 of the orange zest (set aside the remaining orange zest for the icing).
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2
Add 2 cups of the flour, the yeast, and salt; mix briefly, until the flour is evenly moistened.
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3
Switch to the dough hook attachment and add the remaining 1 3/4 cups of flourthe mixture will come together to form a shaggy-looking dough.
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4
Knead on low speed until the dough is smooth and moist but not too sticky, 5 to 7 minutes.
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5
Oil a large mixing bowl.
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6
Scrape the dough into the bowl, then flip the dough over to ensure its evenly coated with oil (this will keep it from drying out as it rises).
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7
Cover with plastic wrap.
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8
Let the dough rise at room temperature until doubled, from 2 to 2 1/2 hours, depending on the temperature in your kitchen.
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9
In a medium bowl using a spatula or wooden spoon, stir together the brown sugar, cinnamon, butter, and pinch of salt until its evenly mixed.
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10
Set aside at room temperature.
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11
Transfer the risen dough to a lightly floured work surface.
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12
Roll out to a rectangle measuring 15 inches by 11 inches.
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13
Spread the filling evenly over the dough, leaving a 1/2-inch border all the way around.
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14
Starting at one of the shorter sides, roll the dough into a log, pinching gently to keep it rolled up tight.
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15
With the seam side down, use a sharp knife to cut the log into 12 equal slices.
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16
Spray a 7-inch by 11-inch baking dish with nonstick spray.
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17
Arrange the rolls in the dish cut side up (there will be almost no space between the rolls).
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18
Cover the baking dish with plastic wrap and let the dough rise in a warm, draft-free corner of your kitchen until its almost doubled in volume, 40 to 45 minutes (if your kitchen is cool, it may take longer).
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19
Position a rack in the center of your oven and preheat it to 375 degrees F. Bake until the tops of the rolls are golden, about 20 minutes.
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20
While the rolls are baking, make the glaze.
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21
With an electric mixer, combine the cream cheese, powdered sugar, butter, and vanilla.
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22
Beat until smooth.
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23
Set aside.
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24
When the rolls are done, remove from the oven and immediately invert the pan onto a rack to cool.
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25
Turn the rolls right side up.
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26
Cool about 10 minutes.
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27
Spread the glaze on the rolls.
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28
Serve warm or at room temperature.
