Blood Orange Cinnamon Rolls #SpringSweetsWeek

Instructions

Dough

1. Put the milk, eggs and butter in the bowl of a mixer. Combine the flour, malt powder and yeast and add to the bowl, then add the sugar and salt. Put the bowl on a mixer fitted with a dough hook and mix for 4 minutes on low speed, making sure to scrape down the sides. Increase the speed to medium and mix for another 5 minutes to full gluten development, making sure to scrape down sides. Place the dough in a lightly oiled bowl large enough for it to double in size and cover with plastic wrap.
2. Allow the dough to rest and rise in a warm place for 60 minutes, until when lightly pressed the dough springs back halfway.
3. Spray a 9x13 pan with cooking spray.
4. Place the dough on a lightly floured work surface and use a rolling pin to roll it into a rectangle 9 by 26 inches. Spread the cinnamon filling on the dough, leaving ½ inch of dough exposed at the long top and bottom edges. Starting at one short end, carefully roll the dough up lengthwise and gently press along the final edge to close the seam of the 26-inch-long roll. Place the seam on the bottom and lightly flour the dough, the using a chef’s knife, cut the log into 16 slices, each about ¾ inch. Be careful not to saw through the dough, instead cut straight down, pressing the knife. Lay the slices flat in the prepared pan (so the spiral of filling is visible).
5. Cover the pan and allow the dough to rest and rise in a warm place for 60 to 75 minutes, until when lightly pressed the dough springs back halfway.
6. Cover in plastic wrap and put the pan in the refrigerator until ready to bake.
7. When ready to bake, remove the pan from the refrigerator and let it set out at room
   temperature while the oven preheats, about 20 minutes. Preheat the oven to 375 degrees F.
8. Transfer the pan of buns to the oven. Bake for 25 to 30 minutes, until golden brown.
9. Remove the pan from the oven and allow it to cool for 5 minutes. Spread the icing on the buns while they're warm.
10. Serve buns warm, or at room temperature.
11. Wrap in plastic and store at room temperature for a day or so; freeze for longer storage.

Filling

1. Put the melted butter and brown sugar in the bowl of a mixer fitted with a paddle attachment. Mix for 2 minutes on low speed, making sure to scrape down the sides of the bowl periodically.
2. Combine the flour, cinnamon and blood orange zest. Add to the bowl of the mixer and continue mixing for 2 minutes on low speed, scraping down the sides as needed.
3. Combine the eggs and orange extract in a separate bowl, then add to the butter mixture and mix for 2 minutes on low speed.

Icing

1. In a small bowl, soften the butter and cream cheese, but do not melt. Beat together the cream cheese, butter, sugar, orange extract and blood orange juice into a spreading consistency.