• In a large mixing bowl, place warm water and yeast. Let rest until frothy.
• In a small saucepan melt butter, add milk, and turn off the heat. Make sure milk and butter are just warm to the touch and whisk into the yeast and water mix.
• Whisk in egg, salt, vanilla, and sugar.
• With a wooden spoon, one cup at a time, mix in flour until a less sticky smooth dough forms.
• Cover and set in a warm part in your kitchen to double in volume.
• Preheat oven to 350
• Butter a 9x13 pan using a pastry brush with butter or refined coconut oil. Set aside.
• When It has doubled, place dough on a floured surface and press with fingers or use rolling pin to form dough into a rectangle of about 15 inches long.
• Spread filling on dough evenly (as pictured abovand then with the long side tightly roll dough into a log.
• To cut evenly, cut the log in half, then each half in half, and so on until you have 16-18 cinnamon rolls. (I cut an inch or 2 off of the ends to get rid of the bready part)
• Place cinnamon rolls in the pan and set in a warm part of your kitchen to let them rise to about double. If needed you can cover them to help them rise.
• With a pastry brush brush the tops of the cinnamon rolls with a little melted butter.
• Place in your preheated oven, and bake about 30 min. or until golden brown on top.
• Note: I baked mine in 2 separate pans so I could use the pan in pictures, so I had 12 in that pan and 6 in another.

Filling

• While the dough is rising, make the filling.
• Mix soft butter, spices, and sugar in a small mixing bowl with a whisk or hand mixer.
• Set aside.

Icing

• I usually make this while cinnamon rolls are baking, but you could make before.
• With a hand mixer or whisk, mix cream cheese, butter, and powdered sugar.
• With a grater grate in zest from one orange and mix well.
• Add warm milk 1 tablespoon at a time until the icing is thin enough to spread it on.
• Drizzle on icing and enjoy!