• In a pan, scald the butter and whole milk. Do not bring it to a boil. Take it off the heat and set aside.
  
• In a separate container, combine warm water, yeast and 1 tablespoon of sugar. Set it aside and move on to the next step.
  
• In a stand mixer with a dough hook, add 2 eggs, 1/2 cup of sugar and 2 teaspoons of salt. Give a quick mix with the hook, then add 1 cup of flour and mix again to barely combine it.

  Add the cooled milk/butter to the mixer and mix on low then add another 1 cup of flour.
  
• While it's mixing, add the foamy yeast mixture. Then slowly add the remaining flour about 5-5 1/2 cups.
  
• Let it knead on medium speed for the next 5 minutes until the dough is a nice elastic and not as sticky.
  
• Oil a large bowl and coat the dough in the oil on the top, cover with plastic wrap and let it rise for 1 hour.
  
• Zest the two oranges and juice them into a bowl. Add sugar and melted stick of butter. Stir.
  
• Spread out the dough into a large rectangle about 1/4 inch thick.
  
• Spread half of the orange mixture onto the rectangle dough.
  
• Pour the other half onto a greased baking sheet and spread evenly.
  
• Roll the dough up length wise, and cut out the orange roll 1 inch thick. It will be a bit messy, but will taste and still look amazing.
  
• Place the 1 inch rolls into prepared pan and loosely cover with oiled plastic wrap. Let them rise for 30 min then preheat your oven to 350.
  
• Bake for 20-25 minutes until they are a golden brown.
  

Orange Cream Cheese Frosting

• In a mixing bowl, beat the cream cheese until smooth.
• Add powdered sugar and orange zest and beat with mixer until smooth. Mix in the orange juice last 1 tablespoon at a time to reach the best consistency.
  
• Spread slightly warmed or cooled orange rolls.