{Glazed} Orange Cinnamon Rolls

There's nothing quite like a moist, chewy cinnamon roll.  These cinnamon rolls have a fabulous pop of citrus with the added orange flavor and are so perfectly fluffy and moist.  They make a delightful dessert or a fabulous addition to any breakfast or brunch.  It doesn't really matter so much when you choose to eat this tasty treat, just eat it.  I promise you'll be glad you did!

INGREDIENTS
Dough
3 cups all-purpose flour, or as needed
1/4 cup granulated sugar
2 1/4 teaspoons instant dry yeast
1/8 tsp salt
1/2 cup unsalted butter, melted
1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tsp lemon juice or vinegar)
2 large eggs

Filling
6 tablespoons softened butter
1 cup orange marmalade
1/2 cup brown sugar
2 tsp cinnamon

Orange Glaze
1/4 cup orange juice
1/2 teaspoon vanilla extract
2 cups powdered' sugar
1/8 tsp salt
3 TBS milk
3 teaspoons orange zest, divided

DIRECTIONS
Dough - In a large bowl, add flour, sugar, yeast and salt.  Set aside.  In a separate bowl, melt butter then stir in buttermilk.  Add to the bowl of dry ingredients.  Add in eggs.  Mix well then knead dough for 7-10 minutes.  Place dough in a bowl, covered with plastic wrap and place in a warm place to rise.  Let dough rise for about an hour or until almost doubled in size.  While dough rises, line a 9x13-inch pan with aluminum foil, spray with cooking spray; set aside.  After dough has doubled in size, punch it down. Turn dough out onto a floured countertop. With a rolling pin, roll it out into a rectangle.  Use a pastry brush to evenly spread butter over dough then use a butter knife to spread marmalade over the butter.  Sprinkle with brown sugar then cinnamon.  Starting with the long edge of the dough, roll the dough into a log.  Use plain, unwaxed dental floss to slice the rolls. (I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the dough like knives do.)  Place cut rolls in pan.  Cover with a dish towel and let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.  Bake at 375F for about 15 minutes, or until lightly golden on top and cooked through.  While they are baking, make the orange glaze.  In a medium bowl, add the orange juice, vanilla, powdered sugar, salt, and whisk to combine.  Drizzle in the milk as needed until mixture can be whisked smooth and is to desired consistency.  You may not need all 3 tablespoons of milk.  Whisk in 2 teaspoons zest.  When rolls are done baking, evenly pour glaze over rolls then sprinkle with remaining 1 teaspoon zest.  Serve immediately.

Source:  Averie Cooks