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1
Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl.
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2
Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
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3
Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract.
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4
Stir in 5 cups bread flour and salt.
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5
Add more bread flour if the dough is too sticky.
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6
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
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7
Place the dough in an oiled bowl and cover with a clean cloth.
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8
Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
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9
Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth.
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10
Set aside.
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11
Grease a baking sheet, or cover with parchment paper.
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12
Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle.
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13
Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar.
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14
Roll up the dough, beginning with the long side.
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15
Cut the dough into 18 1 1/2-inch rolls.
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16
Arrange the rolls cut-side up on prepared baking sheet.
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17
Cover with plastic wrap and refrigerate overnight.
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18
Preheat oven to 350 degrees F (175 degrees C).
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19
Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
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20
Bake in the preheated oven until golden brown, 25 to 30 minutes.
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21
Allow rolls to cool slightly before frosting.
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22
While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth.
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23
Stir in the confectioners' sugar and 2 teaspoons orange extract.
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24
Stir in milk, a little at a time, until frosting is smooth and spreadable.
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25
Spread the frosting over the slightly cooled rolls.
