Makes 16 rolls

Dough

cup water, heated to 110°–115°

1 packet or 2¼ teaspoons active dry yeast

4 cups whole wheat flour

¼ cup all-purpose flour

1 teaspoon grated orange zest

½ cup light brown sugar, lightly packed

1 teaspoon salt

1 cup whole milk, room temperature

2 large eggs, room temperature, lightly beaten

¼ cup unsalted butter, room temperature, cut into small pieces

Neutral oil for greasing

Filling

½ cup light brown sugar, lightly packed

1 tablespoon grated orange zest

1 tablespoon ground cinnamon

½ cup unsalted butter, room temperature

Glaze

¼ cup cream cheese, room temperature

1 cup powdered sugar

2 tablespoons freshly squeezed orange juice

2 teaspoons grated orange zest

½ teaspoon vanilla extract

Pinch of salt

Combine the warm water and yeast in a small bowl and let it rest for 5 minutes, until foamy.

In a large bowl fitted to a stand mixer with the dough attachment, combine the whole wheat flour, all-purpose flour, orange zest, brown sugar and salt. Turn the mixer on low speed and slowly add the yeast mixture, milk, eggs and butter. Increase to medium-high and knead for about 10 minutes. (If you knead by hand instead, do not add more flour.) The dough should be smooth, stretchy and sticky.

Shape the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place for 90 minutes to 2 hours or until doubled in size.

Punch down the dough. Lightly flour the work surface and roll out the dough to roughly 12 by 16 inches. Combine the brown sugar, orange zest, cinnamon, salt and butter in a small bowl. Spread the mixture evenly over the dough.

Starting on the long side, roll the dough as tightly as possible into a log. Slice into 16 even pieces. Grease 2 round cake pans and divide the rolls evenly between them. Cover and let rise in a warm place again, for 30 to 40 minutes or until the rolls have doubled in size.

Preheat the oven to 350°. Bake for 25 to 30 minutes, until the rolls just start to brown slightly.

To make the glaze, whisk together all the ingredients in a small bowl until no lumps remain. Let the rolls cool for about 5 minutes, then spread the glaze evenly over each roll and serve.

Edible Michiana original recipe