MAKING THE ROLLS
Into a bowl combine the milk, softened butter, sugar, salt, yeast and egg together.
Make sure all the ingredients are at room temperature and the milk should be preferably warm. Make sure it’s not hot.
Add in the flour into this mixture and combine them together to form a shaggy dough.
If you are kneading the dough in a stand mixer, use the dough hook attachment to knead the dough. You only need to knead the dough 3-4 minutes by hand or 1-2 minutes if you are using a stand mixer until it form a smooth dough.
The shaggy dough may feel sticky and you may be tempted to add more flour but don’t do that. The dough will come together.
Shape it into a ball and then flatten it a little and then cover it with a bowl or kitchen towel and let the dough rest on the counter for five minutes. By doing this, it allows the dough to rest for a few minutes so that the gluten stands will relax and further preventing our dough from rebounding back of the dough while rolling it into a thin rectangular sheet.
DIVIDE AND SHAPE THE DOUGH
First, roll the dough into thin sheet approximately 1/4th inch thickness and to form an 18X15-inch rectangle with long edge nearest you.
Spread very soft butter all over the surface and then sprinkle on the filling mixture evenly.
Starting with long edge nearest you, roll the dough into a cylinder.
While rolling, do not to roll them tightly as they need some room for them to expand sideways while proofing and while baking.
Mark gently with a knife to create 12 equal portions starting in the center. For the cleanest cut, slice by holding a thread or strand of dental floss underneath the cylinder, and cross ends of the floss over each other and pull. Slice cylinder into 12 portions evenly.
Transfer to a 9 x 13 baking pan greased with butter or cooking spray.
PROOFING THE CINNAMON ROLLS
Cover the pan loosely with plastic wrap and allow the rolls to rise until puffy and the rolls are touching one another for 50 to 60 minutes.
BAKE THE CINNAMON ROLLS
Bake the proofed cinnamon rolls at 350 F for 19-20 minutes.
Let the cinnamon rolls cool down for 2-3 minutes. Slather the orange glaze on top while the rolls are still warm. Add jelly dollops and press into rolls if you wish to have an extra burst of fruit flavors.
Whisk together the confectioners' sugar, orange juice, zest and vanilla to get a delectable orange glaze. Pour on top of the rolls. Add jelly if desired. Scrumptious!