Home Baked Breakfast: Gooey Cinnamon Rolls

Ingredients:

For the dough:

• 1 package active dry yeast
• 3/4 cup milk, warmed (110°F)
• 1/4 cup granulated sugar
• 4 eggs
• 4 1/2 cups all-purpose flour, plus more as needed
• 1 1/2 tsp. kosher salt
• 6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into chunks

For the filling:

• 4 Tbs. (1/2 stick) unsalted butter, at room temperature, cut into chunks
• 2/3 cup firmly packed light brown sugar
• 2 tsp. ground cinnamon
• Finely grated zest of 1 large orange
• 1 egg, lightly beaten with 1 tsp. water

For the cream cheese frosting:

• 1/2 lb. cream cheese, at room temperature
• 4 Tbs. (1/2 stick) unsalted butter, at room temperature
• 2 tsp. vanilla extract
• 1 cup confectioners’ sugar, sifted

Instructions:

To make the dough, in the bowl of an electric stand mixer, dissolve the yeast in the warm milk and let stand until foamy, about 10 minutes. Add the granulated sugar, eggs, the 4 1/2 cups flour and the salt. Attach the dough hook and knead on low speed, adding a little more flour if needed, until the ingredients come together. Toss in the butter and continue to knead until the dough is smooth and springy, about 7 minutes. Lightly oil a large bowl. Form the dough into a ball, put it in the oiled bowl and cover the bowl with plastic wrap. Let the dough rise at room temperature until doubled in volume, 1 1/2 to 2 hours.

Butter a 9-by-13-inch baking dish. Punch down the dough and turn it out onto a lightly floured work surface. Cut the dough in half.