Step 1

In a small saucepan over low heat, melt together the butter and milk. Stir or swirl to melt without overheating. Add the orange juice and set aside.

Step 2

In the bowl of a stand mixer (or see notes), add the flour, yeast, sugar, salt and orange zest then give it a good mix around.

Step 3

Pour in the warm milk mixture and egg, then give it a quick stir.

Step 4

Attach the dough hook to the stand mixer and mix the dough for 6-7 minutes until smooth and elastic looking.

Step 5

Brush a clean bowl with a little oil then place the dough into it. flip it over so that has a coating of oil all over. Cover with plastic wrap and let it sit in a warm place for 1 hour or until doubled in size.

Step 6

Set aside 1 teaspoon of zest for the topping, then add the rest to the sugar. Press together with your fingers to release the oils until fully incorporated.

Step 7

Add the melted butter and stir together.

Step 8

Preheat the oven to 180C / 350F / 160C fan forced and grease a 9x13 inch baking tray with butter.

Step 9

Roll the dough out on a lightly floured surface to a large rectangle, about 12x14 inches.

Step 10

Evenly spread the filling over the dough leaving 1 inch on the longest side uncovered.

Step 11

Roll up from the longest side nearest you towards the other, as tightly as you can into a long log, then cut into 12 even pieces with a sharp knife.

Step 12

Place the rolls evenly spaced onto the baking tray cut side up. Let them rest and rise for another 30 minutes.

Step 13

Bake for 22-24 minutes, turning the tray at the halfway mark, until golden.

Step 14

Mix together the icing sugar, set aside zest and half the orange juice. Slowly add more juice until it gets to the desired consistency, then pour it over the rolls