-
1
Combine milk and half of the butter in a saucepan. Heat over medium until butter melts and mixture is warmed to 120 - 130u00b0F. Pour into a stand mixer bowl fitted with the paddle attachment. Add yeast and a pinch of sugar. Let stand until foamy, about 15 minutes. Add 1/2 cup flour, the rest of the sugar, egg, half of the orange juice and the salt. Beat on low speed for about 3 minutes until well combined. Continue to add in remaining flour slowly, until the flour is absorbed and the dough is sticky. Change out the paddle attachment for the dough hook and knead for about 10 minutes, until the dough is smooth and elastic. Form into a ball, oil lightly, cover and let rise until doubled in volume, about 2 hours.
-
2
Mix brown sugar, cardamom and orange zest in a small bowl.
-
3
Punch down dough. Roll out to a 9 x 13 inch rectangle. Spread remaining butter over the dough. Sprinkle the orange cardamom filling evenly over the butter. Starting with the long edge, roll dough into a log. With the seam side down, cut dough crosswise into 9 equal slices, about 3/4 inch wide.
-
4
Grease a 9-inch square glass baking dish. Arrange rolls, cut side up in the dish. Cover with plastic wrap (it can be placed in the refrigerator at this point and left overnight and when ready, continue with the second rise). Let dough rise, until doubled in volume, about 45 minutes.
-
5
Bakes rolls in a preheated oven at 375u00b0F, until tops are golden, about 20 minutes.
-
6
Combine cream cheese, powdered sugar and remaining orange juice, beating until smooth. Spread glaze over rolls.
