Gooey Cinnamon Rolls

For the Dough:
Active Dry Yeast, 2.5 tsp
Almond Breeze Almond Milk, Original, 6 oz
Granulated Sugar, 0.25 cup
Egg, fresh, 4 large
Wheat flour, white, all-purpose, unenriched, 4.5 cup
Kosher Salt, 1.5 tsp
Butter, unsalted, 6 tbsp

For the Filling:
Butter, unsalted, 4 tbsp
Brown Sugar - Light Brown,2/3 Cup firmly packed
Cinnamon, ground, 2 tsp
Orange Zest - of 1 orange
Egg, fresh, 1 large
For the Cream Cheese Frosting:

Better Than Cream Cheese Tofutti, 1/2 lb
Butter, unsalted, 4 tbsp
Vanilla Extract, 2 tsp
Crystal Sugar - Confectioner Sugar, 1 cup

To make the dough, in the bowl of a stand mixer, dissolve the yeast in the warm milk and let stand until foamy, about 10 mins.
Add the granulated sugar, eggs, 4-1/2 C flour, and salt.
Attach the dough hook and knead on low speed adding a little more flour if needed until the ingredients come together. Toss in the butter and and continue to knead until the dough is smooth and springy, about 7 mins.
Lightly oil a large bowl. Form the dough into a ball, puti it in the ioled bowl, and conver the bowl with plastic wrap. Let the dough rise at room temperature until it doubles, 1-1/2 - 2 hours.
Butter a 9x13 baking dish. Punch down the dough and turn out onto a lightly floured work surface. Cut it in half.
Roll out 1 dough half into a rectangle about 9x14 inches.
Spread with half of the butter, then sprinkle evenly with half of the brown sugar, half of the cinnamon, and half of the grated zest. Starting at the long side closest to you, roll the rectangle away from you, forming a log.
Cut the log crosswise into 8 equal slices. Arrange the slices, cut side down, in half of the prepared pan.
Repeat with the remaining dough and filling ingredients, and arrange the slices in the other half of the pan. Cover the pan loosely with plastic wrap and let stand in the warm, draft-free spot until puffy, about 1 hour, or refrigerate overnight, then let stand at room temperature for 30-60 mins before baking.
Position a rack in the middle of the oven and preheat to 400 degrees F. Brush the buns lightly with the beaten egg. Bake until the rolls are golden brown and a toothpick inserted into the center of a roll comes out clean, 20-25 mins.
Let the rolls cool slightly in the pan on a wire rack, then spread with the frosting while they are still warm. Pull the rolls apart and enjoy while they are warm.

Frosting:
In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla, on medium-high speed until light & fluffy, about 2 mins.
Gradually beat in the sugar and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed.
Use right away, or the consistency is too soft, refrigerate the frosting until it is spreadable, about 15 mins.
The frosting will keep in the refrigerator for up to 3 days before using.

Serving Size: 16 Buns

Number of Servings: 16

Recipe submitted by SparkPeople user CRZYLND_RN.