enough brown and granulated sugar to make a spreadable paste (Start with about ½ cup of each)
For the Glaze
4 oz softened cream cheese
2 oz softened butter
2 tablespoons orange juice
2-3 drops orange oil
scant ¼ teaspoon fine sea salt
enough sifted powdered sugar to make a very thick glaze
What To Do
For the Dough
In the bowl of a stand mixer, mix all ingredients together, reserving one ounce (2 tablespoons) of the buttermilk/milk.
Mix using the dough hook until the dough comes together. It should clear the sides of the bowl but still be "stuck" in about the bottom 3" of the bowl.
Mix for 2 minutes. Add a tablespoon more flour if the dough is too soft or a tablespoon of milk/buttermilk if the dough is a little too stiff. The dough should be soft and supple and just a bit sticky.
Once the dough is a lovely texture, knead on medium speed for 5-7 minutes.
Turn the dough out and spray the inside of your bowl with pan spray.
Shape the dough into a ball and return to the bowl, smooth side up.
Spray with more pan spray, cover and let rise in a warm place until doubled in volume.
For the Filling
Mix together the filling ingredients into a sandy paste. It should be easy to spread with an off-set spatula, but it should not be greasy.
For the Glaze
Whisk together the butter and cream cheese until smooth and well-combined.
Whisk in the orange juice, orange oil and sea salt.
Whisk in enough sifted powdered sugar to make a thick glaze
To Assemble, Bake and Finish
Spray a 9"x13" pan lightly with pan spray. Set aside.
Press the gases out of the dough. Lightly spray your rolling surface with pan spray.
Roll the dough out into as even a rectangle as you can get, roughly 30" by 20".
Evenly spread on the filling, taking it to one long edge and both short edges. Leave the last 1½" on one long side of the dough bare.
Roll the dough up, ending at the filling-less long end.
Pinch dough along the seam to seal as well as you can.
Cut off either end of your cylinder of dough. These will be uneven, so keep them for yourself. Cut the remaining dough into 12 slices. I usually cut the dough into 4 equal slices and then cut each fourth into thirds to get rolls pretty much all the same size. Use dental floss or a sharp serrated knife to cut the rolls.
Place the dough into the prepared pan in 4 rows of three. (Bake your two ends separately). Make sure you leave about ½" between your rolls so they can expand and rise.
Cover with a lint-free towel and let rise in a warm place until all the rolls are touching and the dough is nicely puffed.
Bake at 375F for 20 minutes.
Reduce the heat to 350F and continue baking until the rolls in the center register 200F on an instant-read thermometer, about another 20 minutes. Cover the rolls with foil if they seem to be browning too fast.
Once done, cool on a rack until warm.
Drizzle or slather on the glaze, covering as much or as little of the rolls as you want. I tend to go overboard with the glaze, so you can certainly cut back on the amounts if you don't want as much.
For best texture, cool to room temperature before reheating.
Serve warm. With a bib.
Recipe by Jenni Field's Pastry Chef Online at http://pastrychefonline.com/2013/01/21/orange-bakers-brew-spice-rolls-and-a-savory-spice-shop-raleigh-giveaway/