These are so yummy, and actually pretty easy to make- just a little time consuming. You can make them the night before and let them rise in the refrigerator if you'd like to enjoy them on a Sunday morning without the fuss.
Recipe:
Dough:
2 packages (5 tsp) active dry yeast
1 cup milk (whole, or add a tbsp of butter to give it the fat), heated to 105-115 degrees F
1/2 cup plus 2 tsp sugar
3 Large eggs
5 1/2 cups all-purpose flour, plus enough for work surface
1 tsp salt
1 tsp orange zest (I used dried, they come out fine without it)
1 tsp cinnamon
1/8 tsp cloves (optional)
1/2 tsp nutmeg
1/2 cup unsalted butter, at room temperature
Filling:
1/2 cup sugar (more if it looks like it needs it)
2 heaping tsp cinnamon
pinch of clove
dash of nutmeg
1/2 cup butter, room temperature and soft
Frosting:
I make a basic frosting, usually with about 1/4 cup butter (melted or room temperature), 1/4 cup milk, and 1/2 tsp vanilla, adding powdered sugar until it reaches the consistency I like. You can add more milk, substitute, and play around with it.
Directions:
As you add the flour, a rough mass will form. Once it is relatively solid (like above) you're ready to knead and scrape it out on your work surface (make sure it's lightly floured!).
Mix all ingredients in a small bowl until it is consistint and ready to spread. Set aside while you are waiting for dough. I would not recommend putting it in the fridge as that would make it hard to spread, but you may want to cover it with plastic wrap.
Once the dough has doubled in size, punch it down, turn it out onto a lightly floured surface, and cut it in half with a sharp knife or pastry scraper. Set half aside, and roll out half of the dough until it is 10x16. If I have extremely odd edges, I cut off the excess dough.
Spread half of the cinnamon mixture on the dough. I usually avoid 1/4 inch on each side of the long way, as that usually gets cut off and thrown out. Once you've spread the mixture over the dough, roll one short end toward the other. Cut the rolled up dough into 8 slices about 2in thick. Put the cut side up (it looks nicer) on your baking pan so they are just slightly touching. If you want crispier rolls, space them further apart. Repeat with the other piece of dough.
Make sure your rack is in the middle of the oven, and preheat to 400 degrees F.
I brushed my rolls lightly with a beaten egg to give them the shine.
Bake until golden brown. A tooth pick inserted in the center of a roll should come out clean, about 20-25 minutes.
Just before the rolls are ready, make the icing. Let the rolls cool slightly before icing. Serve warm.