One Of Our Family Traditions Is Eating Our Favorite Orange Sweet Rolls On Christmas Morning.
Preheat oven to 170 degrees, and then turn it off. The warm oven will create a warm controlled environment for your rolls to raise.
In the bowl of a stand mixer, combine the warm water and yeast. Allow it to sit for 5 minutes until the yeast begins to bubble.
Add the honey, melted butter, salt and eggs. Use a whisk to combine.
Using the dough hook on your stand mixer, slowly add 4 cups of flour and beat to combine. Mixture will be wet.
Add ½ cup at a time until dough pulls away from sides of bowl but is still slightly sticky. This will be a wet dough, so don’t add too much flour. Your finger should stick to the dough but shouldn’t pull any dough away with it.
Move dough to a well-oiled or buttered bowl. Cover with plastic wrap and place in warm oven that has been turned off.
Allow dough to double in bulk, which will take about 45 minutes.
After dough has risen, punch it down and roll it into a large rectangle, so it measures about 16×24 inches.
Spread filling (see below) over the dough, then tightly roll into a cinnamon roll shape, starting at the long end of the dough.
Using string or a sharp knife, cut into 1-inch pieces and place into a buttered 9×13 pan.
Cover with a towel, and place back into warm oven. Allow to rise for a second time, about 20 minutes. Remove from oven.
Preheat oven to 375 degrees, and bake for 20-25 minutes or until golden brown.
Drizzle glaze (see below) over the top of the warm rolls, and enjoy!
Makes about 24 rolls.