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1
Stir the yeast into the warm water, set aside.
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2
In a large mixing bowl, combine the eggs, milk, butter, salt, and orange zest, beating well.
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3
Add in the yeast and water mix when frothy.
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4
Add in the flour, about a cup at a time, until you have a soft dough
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5
Knead dough on a lightly floured surface for about 10 minutes, until smooth and slightly elastic.
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6
Place in a lightly oiled bowl, cover, and set in a warm place until doubled in size, about 1 hour.
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7
Lightly punch down the dough and turn out onto a lightly floured surface.
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8
Roll dough out into a large rectangle, about 1/4 inch thick.
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9
Combine the brown sugar, cinnamon and nutmeg in a small bowl.
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10
Sprinkle the brown sugar mixture over the dough.
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11
Evenly dot the surface with the butter chunks.
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12
Starting from one long edge, roll very tightly.
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13
Cut the roll into about 16 cinnamon rolls, 2 inch thick.
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14
Divide rolls between 2 lightly sprayed (cooking spray) 13x9 baking dishes.
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15
Allow to rise to double in size, about 40-60 minutes.
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16
Place in a preheated 350 degree oven.
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17
Bake until golden, about 25 minutes.
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18
Remove from oven and allow to cool about 15 minutes.
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19
Prepare the icing by adding the powdered sugar and orange juice to a small bowl. Add in the milk, a teaspoon at a time, stirring well until smooth and silky.
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20
Drizzle icing over the cinnamon rolls.
