Instructions

1. In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
2. In a standing mixer bowl, fitted with a dough hook, mix the egg, milk, salt, sugar, and melted butter. Add 2 cups of flour and the water, orange extract, and the yeast mixture. Mix until well incorporated and slowly add the remaining flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
3. Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and form a ball with your hands. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and your flour sack kitchen towel, and place it in a warm spot to rise for about 2 hours.
4. In a small bowl, mix together the brown sugar, granulated sugar, cinnamon, and orange zest for the filling, set aside.
5. When the dough has doubled in size, punch the dough down and roll it out onto a floured surface into a 15×9 rectangle. Spread the soft butter over the top and sprinkle the sugar and cinnamon mixture evenly over the dough.
6. Starting from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them
   cut side down in a well buttered 9×13 baking pan. Cover with plastic wrap and your flour sack kitchen towel, and put them back into a warm spot to rise for another 1 ½ hours. Meanwhile, preheat your oven to 350°F.
7. Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
8. While the cinnamon rolls cool for a few minutes, make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk. Once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and serve.