High Five Orange Rolls

1. Dough: Whisk milk, water, and sugar together in a small bowl. Sprinkle yeast over mixture. Let stand until yeast begins to bubble and get foamy, about 5 minutes. Whisk in egg, juice, butter, pudding, and extract.

2. Whisk flour and salt together. Stir flour mixture into orange mixture, adding more flour 1 tablespoon at a time if dough is too sticky. When dough comes together, turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.

3. Place dough in an oiled bowl and cover with a clean cloth. Let rise in a warm place until doubled in size, about 1 1/2 hours.

4. Filling: Mix butter, zest, and extract together in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.

5. Turn dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread filling evenly over dough, then sprinkle with sugar. Roll the dough into a spiral, beginning on a long side. Cut dough into 18 rolls, 1/2-inch thick. Arrange rolls, cut-side up, on the prepared baking sheet. Cover with plastic wrap and refrigerate overnight.

6. Preheat the oven to 350 degrees F (175 degrees C).

7. Remove the plastic wrap from rolls and let rise in a warm place, about 30 minutes.

8. Bake in the preheated oven until golden brown, 25 to 30 minutes. Let cool slightly before frosting.

9. Frosting: Cream together cream cheese, and butter until smooth. Stir in confectioners' sugar and extract. Add milk a little at a time until frosting is smooth and spreadable. Spread frosting over rolls.

Cook's Note

If you do not want to make the rolls overnight after rolling and slicing, cover with cloth and let rise until doubled, then bake.