1/2 to 1 tablespoon orange zest, depending on how strong you want the orange flavor
4 to 5 tablespoons half & half
A squeeze or two of fresh orange juice
In a small bowl, mix yeast and warm water. Set aside.
In a small saucepan, heat milk and butter over low heat until butter is mostly melted and milk is warm (don’t let it get too hot or begin to simmer).
Pour milk mixture into the bowl of a stand mixer fitted with the dough hook.
Add eggs, sugar, and salt to milk mixture and mix until combined. Add yeast and flour, one cup at a time. Mix until combined and smooth. *You might not use all the flour or you might need to add a little more. You want a soft dough, but not super sticky.
Divide dough in half. On a floured counter top, roll out each half into a rectangle (about 14 x 10) and spread each half with half of the orange filling. Starting with long edge, roll up dough tightly without stretching the dough too much and pinch the seams to seal. Cut into 10 to 12 equal pieces (I like to use dental floss or a piece of thread to do this). Repeat with other half of dough. Place rolls into a greased muffin tins and let rise for 3 hours.
Bake at 375 degrees for 10-12 minutes or until they start to turn golden brown.
Let rolls cool for about 5 to 6 minutes and frost with orange frosting if desired.
In a bowl, combine the softened butter, sugar and orange rind. Mix until well combined and then spread on top of rolled out dough.
Combine all ingredients and mix with a hand mixer until smooth. You can adjust half & half to get it to the consistency you like.