Sticky Orange [or Lemon] Rolls with Orange [Lemon] Cream Cheese Glaze

Prepare for a Sweet Roll Recipe overload. I'm on a Roll! [*snort, snort-get it? badum-ching!*]

Thank you Faith Durand at for the inspiration for this AMAZING recipe!
Makes 12 large breakfast rolls
oranges, for dough, filling, glaze, and garnish
2 large oranges, at room temperature
For the dough:
1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast
3/4 cup milk, warmed to about 100°F (warm but not hot on your wrist)
1/2 cup (1 stick) salted butter, very soft, plus 3 tablespoons more for roll assembly
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon nutmeg
2 large eggs
1/3 of orange zest
Sticky orange filling:
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
dash powdered ginger [up to 1/2 tsp. depending how much you like the flavor. I'm a "just a tiny pinch" gal when it comes to ginger]
Half of the orange juice
1/3 of orange zest
Orange cream cheese glaze:
4 ounces cream cheese, softened
1 cup powdered sugar
2nd half of the orange juice
1/3 of orange zest [as garnish]
Prepare the oranges:
Zest and juice the oranges. Divide the zest into three equal parts. One part will be used in the dough, a second part in the filling, and the final part will be sprinkled on top of the baked rolls for appearance and flavor.
Divide the juice into two equal parts, and set aside. Half of the orange juice will be used in the orange-sugar filling for the rolls. The other half will be used in the glaze.
Make the dough:
In large glass or tupperware bowl sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Stir the softened butter, sugar, vanilla, and one cup of the flour into this milk and yeast mixture. Stir in the salt, nutmeg, and one part (1/3) of the orange zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
Knead for about 5 minutes, or until the dough is elastic and pliable.
Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled — about one hour.
Make the filling:
In a small bowl, mix 1 cup sugar with the nutmeg and ginger, then work in the second part of the orange zest (1/3) with the tips of your fingers until the sugar resembles soft sand. Slowly pour in one part (1/2) of the orange juice, stirring. Stop when the sugar and orange juice form a thick, clumpy mixture like wet sand. (You may use all of the reserved half of the orange juice; you may stop before completely adding that half of the orange juice, depending on how much juice you got from your oranges.)
Assemble the rolls:
Lightly grease a 13x9-inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches.
Spread the dough evenly with 3 tablespoons of very soft unsalted butter, then spread the orange-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the orange sugar firm inside. Cut the long dough roll into 12 even rolls. Pinch the bottom of each roll closed to help keep the orange sugar inside, and place each one, open and cut side up, in the prepared baking dish.
Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.)
Heat the oven to 350°F. Place the risen rolls in the oven and bake for 28-33 minutes [ lightly golden all over tops]

Make the glaze:
While the rolls are baking, prepare the glaze. In small bowl, whip the cream cheese until light and fluffy. Add the remaining part orange juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.
Finish the rolls:
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the final part (1/3) of the orange zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.

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