Ingredients:
Dough:
200 grams active start
55 grams softened butter
2 eggs
350 grams warm milk
12 grams salt
50 grams sugar
550 grams bread flour (add 1/4 cup at a time more as needed until the dough is tacky, not sticky)
Filling:
6 tablespoons soft butter
1/2 cup brown sugar
1 tablespoons cinnamon
Zest of 2 oranges
Icing:
6 tablespoons softened cream cheese
4 tablespoons softened butter
1 1/2 cup powdered sugar
zest of one orange and the juice of half the orange
Method:
Add all ingredients to the bowl of a mixer and knead using a dough hook for 5 minutes. Scrape down the sides with a spatula every minute or so to make sure everything combines evenly. Transfer the dough into a bowl medium and cover with a tea towel.
Let the dough rest for 30 minutes then do one coil fold. Do this by getting your hands damp and gently lifting the dough from the center and letting the ends fall under itself. Rotate the bowl 90 degrees and do this again.
Cover the dough with plastic until it doubles in size. This took my dough 5 hours, but will depend on how warm your kitchen is and how active your start is.
After the dough has risen dump in onto a floured surface. Roll the dough into a rectangle about 10 inches by 15 inches. Spread the dough with the filling. Roll the dough starting from the long end. Cut into 12 even sections using string or dental floss. Place rolls about 1/2 an inch apart on a sheet pan lined with parchment. I like mine touching when they come out of the oven. Cover with a damp tea towel and or a lid and let them rise until nice and fluffy. This took mine about 3 hours.
Make the frosting while the cinnamon rolls bake. Whisk together the butter and cream cheese until smooth. Add the orange juice and zest and combine. Add the powdered sugar and carefully combine until smooth.
Bake rolls in a 350 degree oven for 20-25 minutes until cooked through and golden brown. Spread with frosting while warm.