ORANGE-GLAZED CINNAMON ROLLS

I got this recipe a couple years ago from an HGTV Magazine.

1/2 cup milk

1 (1 1/4-oz) packet active dry yeast

3 cups all-purpose flour

1/4 cup granulated sugar

1 tsp kosher salt

4 tbsp unsalted butter, melted

Vegetable oil, for the pan

1/4 cup packed light brown sugar

1 tsp ground cinnamon

4 tbsp unsalted butter, room temperature

1 1/4 cups confectioners' sugar

1 tsp orange zest

1/4 cup of the orange's juice

In a small saucepan, heat 1/2 cup milk and 1/2 cup water on medium-low heat until warm but not hot to the touch.

Meanwhile, in a large bowl, whisk together the yeast, 1 cup flour, and 2 tablespoons granulated sugar. Stir in the warm milk mixture. Cover and set aside until and foamy, about 15 minutes.

Mix in the salt and melted butter. Gradually mix in the remaining 2 cups flour. Cover and let rise until doubled in size, about 1 hour.

Lightly coat a 9" X 13" pan with oil. Line the pan with parchment , leaving a 3-inch overhang on the two long sides; coat the parchment. In a small bowl, combine the brown sugar, cinnamon, and the remaining 2 tablespoons granulated sugar.

Punch down the dough. Turn it out onto a floured surface and knead until it comes together. Roll into a 9" X 12" rectangle. Spread with the room-temperature butter and sprinkle with the cinnamon-sugar mixture. Starting from the long side, roll the dough into a tight log, pinching the seam to seal. Cut into twelve 1-inch-thick rolls and transfer cut side up to the prepared pan. Cover and let rise until the rolls are touching, about 20 minutes.

Meanwhile, heat the oven to 375 degrees. Bake the rolls until puffed and lightly golden brown, 25 - 27 minutes. During the last 5 minutes of cooking, whisk together the confectioners' sugar and orange juice, stir in zest. Drizzle over the cinnamon rolls.