Step 1

For the dough: In the bowl of a stand mixer affixed with the beater blade, combine the warm milk and the yeast. Let it bloom for 5 minutes. Add the eggs, melted butter, granulated sugar and salt and mix until combined. Add 4 cups flour and beat until JUST combined. Let the dough rest for at least 5 minutes or up to 15.

Step 2

Attach the dough hook and knead the dough for 5 minutes, adding a small amount of flour only if the dough is not coming together. (The dough should be sticking to the side of the bowl a bit and sticky to the touch.)

Step 3

Scrape the dough out and place in a large, greased bowl. Cover with plastic wrap and then a kitchen towel and let proof in a warm spot in the kitchen until the dough DOUBLES in size, 30 minutes to 1 hour.

Step 4

This is a good time to make the filling and the glaze.

Step 5

For the filling: Add to a bowl the butter, brown sugar, orange zest, cinnamon, ginger, salt, nutmeg and candied orange. Whisk until smooth. Set aside.

Step 6

For the orange glaze: Set up the stand mixer with the whisk attachment. Add to the bowl the cream cheese, confectioners’ sugar, butter, orange zest, orange juice and salt. Start beating on very low speed until incorporated, then turn to medium and whip until light and fluffy, about 30 seconds.

Step 7

Preheat the oven to 375 degrees F.

Step 8

Turn out the dough onto a well-floured surface. Flour the top and use a rolling pin to roll the dough into a rectangle shape with the longest edge facing you, 25 by 14 inches.

Step 9

Spoon on the filling and smooth out using a rubber spatula. Roll the dough lengthwise into a tight pinwheel. Cut the log into 12 pieces and place in a well-greased 9-by-13-inch baking dish. Cover with plastic wrap and let it proof one more time until almost double, 20 to 30 minutes.

Step 10

Pour the heavy whipping cream directly onto the raw rolls and let it soak into all the crevices of the rolls. This makes it extra gooey!

Step 11

Bake until lightly golden brown and center rolls are no longer raw in the center, 20 to 25 minutes. Use a toothpick or skewer to test doneness.

Step 12

Let the rolls cool for about 10 minutes. Spoon the orange glaze on the warm rolls and spread around. Serve!