What's cooking

A delicious, citrusy take on cinnamon rolls, with orange juice in the batter and an orange-champagne glaze.

Ingredients

For the dough:

• 1 package (2 1/4 teaspoons) active-dry yeast
• 1/2 cup whole milk, room temperature
• 1/2 cup Florida’s Natural® No Pulp Orange Juice, room temperature
• 1/2 cup granulated sugar
• 3 large eggs, beaten at room temperature
• 1/2 cup unsalted butter, melted and cooled to room temperature
• 1 1/2 teaspoon vanilla extract
• 2 teaspoon orange zest
• 5-5 1/2 cups all-purpose flour, add more if needed
• 1 teaspoon kosher salt

For the filling:

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 tablespoon fresh orange zest
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 1/4 cup unsalted butter, softened to room temperature

For the orange glaze:

• 4 ounces cream cheese (brick-style), softened to room temperature
• 1/4 cup unsalted butter, room temperature
• 1/2 teaspoon kosher salt
• 2 1/2 cups powdered sugar, sifted
• 2 tablespoon champagne (or more juice below if you want it to be non-alcoholic)
• 2 tablespoon Florida’s Natural® No Pulp Orange Juice
• 1 tablespoon orange zest for garnish