Instructions

• For the Dough:
• Heat the milk to about 100F. Whisk in the yeast, and set aside.
• Add the flour, salt, sugar, cinnamon, and nutmeg in the bowl of a stand mixer fitted with the paddle attachment and run the mixer on medium speed until everything is thoroughly combined.
• Add the melted butter and mix until all of the butter is incorporated and you have a sandy-textured mixture.
• Switch to the dough hook and add the milk/yeast mixture and the eggs. Mix the dough with the dough hook on medium-low speed until all of the flour is incorporated, 2-3 minutes.
• Increase the speed of the mixer to medium and knead the dough for 5 minutes or until it is smooth, glossy, and doesn’t cling to your hand when handled. Remove the dough from the mixer and knead it a few times on the counter to bring it together into a uniform ball.
• Move the dough to an oiled bowl. Cover the bowl with plastic wrap and set aside for one hour to rise. You can also move the bowl to the refrigerator.
• To Fill, Roll, Cut and Bake the Cinnamon Rolls:
• Combine the filling ingredients and set aside.
• Move the dough to a work surface and divide into two pieces. Move one half of the dough to the
  work surface and cover the other half with plastic wrap to keep it from drying out while you work with the first half.
• Very lightly flour the work surface and the dough. Using your hands, press the dough as flat as you can into a 9” square. Gently stretch and form to dough to make sure the corners remain square and even. Next, using a rolling pin, roll out the dough so that the 9”x 9” square you started with becomes a 9” x 12” rectangle with the 12” side facing you. Continuing to make sure the edges and the corners are neat will help ensure you will have uniform cinnamon rolls, so take your time with this part.
• Once the dough is the correct size, gently and evenly spread the filling in a thin layer all over the dough using a small spatula. Make sure to leave a 1” margin at the top of the dough to help the tails of the cinnamon rolls not come apart as much during proofing. Roll up the dough as tightly and as evenly as possible and set the roll seam-side-down on the work surface. Reshape the roll back to 12” by gently pressing the ends back into shape before cutting.
• Cut the roll into 12 individual pieces, each 1” wide, using a long, serrated knife and immediately place them in a greased 9×13 baking pan. Loosely cover the pan with plastic wrap, and set aside while you roll, fill, and cut the second half of the dough.
• Allow the dough to proof until a firm poke with your finger leaves behind an indentation that doesn’t immediately fill back in; anywhere from 30-45 minutes depending on the ambient temperature of the room. Use the proof setting on your oven or move to a draft-less place in the kitchen to keep the proofing temperature steady
• Preheat oven to 350°F while the cinnamon rolls proof. Once fully proofed, move the pans to the preheated oven and bake for 20-25 mins or until golden brown and the internal temperature of a cinnamon roll reaches 190°F. While still warm, ice the cinnamon rolls with the orange glaze.