Cinnamon Rolls

I love cinnamon rolls, I hope you enjoy this recipe! Today I tried a little something different and I zested and juiced one medium orange. I added most of the zest and the juice to the dough, and I put the remaining zest in the cream cheese frosting. It turned out really good, I think I'll do it every time. When you add the juice (about 1/4 cup), subtract 1/4 c. water from the recipe so you don't have to add more flour.

Cinnamon Rolls (actually this is my breadstick recipe I posted in May, just made into cinnamon rolls)

2 pkgs. (or 4 1/2 tsp) active dry yeast
1/2 c. sugar, divided
2 c. warm water (between 105 and 110 degrees, or lukewarm)
3 Tbs. vegetable oil
1 egg, lightly beaten
1 tsp salt
4 1/2 c. flour
1/4 c. butter, softened
Cinnamon and sugar
Brown sugar

Cream Cheese Frosting:
3 oz. cream cheese, softened
2 Tbs. butter, softened
1/2 tsp vanilla
4 c. powdered sugar
Milk

In large mixing bowl, or KitchenAid, dissolve yeast and 1 Tbs. of sugar in 1 c. of the warm water(105-110 degrees). Let sit for 5 minutes.
Add the oil, egg, remaining sugar, 2 c. of flour, and salt, beat until smooth. Slowly add the remaining flour until a soft dough forms, knead for 6 minutes.
Place in greased bowl, turning once to coat. Cover and let rise 45 minutes.
Preheat oven to 350.
Punch down dough and lay out on floured surface. Fold dough over on itself like an envelope. Roll out to a rectangle, dough should be about 1/4 inch thick.
Brush butter over dough. Sprinkle cinnamon and sugar and brown sugar over top, be generous! Starting at one end, roll up dough. Cut into 2 inch slices. Place in a greased 13 X9 pan.
Cover and let rise 45 minutes.
Bake for 15-18 minutes, until light golden brown.

For frosting, beat together cream cheese and butter. Add vanilla and powdered sugar. Add enough milk to make it the consistency you want.