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In a small bowl, stir together 2 tablespoons of the brown sugar, milk and yeast. Let sit until very foamy, about 10 minutes. In a large bowl, whisk together all-purpose flour, pastry flour, orange zest and salt. Add yeast mixture, 2 tablespoons of the butter and egg and stir to form a shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Lightly butter a large, clean bowl. Place dough in the bowl, cover with plastic wrap and let sit in a warm spot until doubled in size, about 1 hour.
Lightly butter a 12-cup muffin pan. Turn dough out onto a floured surface and roll into a 14x16-inch rectangle. Gently spread remaining 2 tablespoons butter over dough. In a small bowl, stir together cinnamon and remaining 1/2 cup plus 2 tablespoons brown sugar. Sprinkle over dough, leaving a 1-inch border around edges.
Starting with a long side, snugly roll up dough 1 inch at a time, pulling and stretching it away from you a bit with every roll. Place seam side down and use a serrated knife to cut into 12 rolls, trimming off the ends, if you like. Transfer to the prepared muffin cups. Cover loosely with plastic wrap and refrigerate for 8 hours or overnight. Alternatively, skip refrigeration and proceed to the next step.
Let rolls sit at room temperature for 1 hour. During the last 15 minutes, preheat the oven to 350°F. Uncover and bake rolls until puffed and golden brown, 18 to 20 minutes. Remove from the oven and cover with a clean kitchen towel for 10 minutes to let soften. Meanwhile, in a small bowl, whisk together powdered sugar and orange juice. Carefully remove warm rolls from the pan, drizzle with orange icing and serve.