Dough:

1) In a small saucepan, heat milk, orange peels, and 2 tbsp sugar to 100ºF. Once the temperature has been reached, immediately take off heat (this mixture should be warm, not hot).

2) Remove orange peels from the milk. Combine 1/4 cup of the milk mixture with the yeast and let bloom for 5 minutes (the rest of the milk will be used later on).

3) While yeast blooms, combine flour, baking powder, salt, and remaining sugar in the bowl of a stand mixer fitted with dough hook. Mix on low just to combine all your dry ingredients.

4) Once yeast has bloomed, form a well in the middle of your bowl and add in the yeast, milk, and beaten egg. Mix on low and then increase to medium until a dough forms, roughly 4 minutes.

5) Then mix in the butter in three increments, one minute between each, while the mixer is still running. The dough will fall apart but will come back together with time. Mix for 10 minutes on medium high until a cohesive and smooth dough has formed.

6) Form dough into a ball and place in a lightly greased bowl. Cover the bowl with a damp towel and let rise in a warm place for roughly 1.5-2 hours until doubled in size and puffy.

Filling:

In a stand mixer fitted with a paddle attachment, mix 1/3 cup granulated sugar, softened butter, and orange zest together for 1-2 minutes until sugar and butter have just begun to cream together.

Assembly:

7) Once the dough has proofed, dump it onto a lightly floured surface and roll into a 15×20 inch rectangle.

8) Smear filling onto the dough leaving a 1/2 inch border. Tightly roll the dough into a from the long end up. 

9) Chop off the ends (chef’s treat) and cut the dough into 8 pieces working from the center out (you can also use dental floss for super sharp cuts).

10) Place the rolls into a lightly greased pie pan, or 8 inch cake pan, and fully cover with either plastic wrap or a produce bag. Place in the fridge overnight to proof.

Note: You can also let the rolls proof for another hour and bake immediately afterwards.

11) The next morning, take the rolls out the fridge and proof for roughly 1 hour (they should be just approaching room temperature. Preheat your oven to 350ºF.

12) Bake the rolls at 350ºF for 20-25 minutes until they reach an internal temperature of 180ºF. Pour on glaze and enjoy.

Glaze:

13) While rolls bake, whisk together salt, orange juice, and powdered sugar until smooth. Adjust ratio as necessary.