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1
Combine yeast, 1/2 teaspoon granulated sugar, and 1/4 cup warm water in a small bowl; let stand 5 minutes, and set aside. Place flour, 5 tablespoons granulated sugar, zest of 2 tangerines (about 2 teaspoons), and salt in bowl of a stand mixer fitted with a paddle. Mix to combine.
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2
Heat milk in a small saucepan over medium-low 1 to 2 minutes or until warm to touch. Add 6 tablespoons butter, and allow to melt. Remove from heat.
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3
Add 2 eggs, 1 egg yolk, dissolved yeast, and milk mixture to flour mixture. Mix on low speed 6 to 8 minutes or until a soft, tacky dough forms, stopping once or twice to push dough off paddle and sides of bowl. (Dough should just start to clear sides of bowl and feel satiny.) Add a few sprinkles of flour, if necessary. Transfer dough to a large greased bowl, cover with plastic wrap, and let stand in a warm place about 1 1/2 hours or until doubled in bulk.
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4
Grease 2 (9-inch) round cake pans. Mix remaining granulated sugar (about 1/2 cup) and cinnamon in a small bowl. Turn dough out onto a lightly floured surface, and press to deflate. Roll into a 17- x 11-inch rectangle with longer edge toward you. Brush with melted butter, and sprinkle with cinnamon sugar. Roll up dough lengthwise, pinching seam to seal.
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5
Cut dough into 12 equal slices with a large sharp knife, and place slices in prepared pans. Cover and let rise in a warm place until almost doubled in bulk, about 30 to 45 minutes. Preheat oven to 350u00b0.
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6
Brush surface of buns with egg wash. Bake at 350u00b0 for 20 to 22 minutes or until golden brown. Remove from pans, and let cool 5 minutes.
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7
Whisk together powdered sugar, vanilla, tangerine juice, and remaining 1 teaspoon zest, and drizzle over warm rolls. Serve warm or at room temperature.
