Sweet Kitchen Cravings

Brioche Dough: In a small saucepan, add the milk and butter and heat on low until the mixture reaches at least 90°F but no warmer than 110°F. Add the milk and butter to the bowl of a stand mixer fitted with a dough hook attachment. Stir in the yeast.
Add the flour, sugar, salt, then egg to the bowl. Mix on low speed until the dough comes together then scrape down the sides of the bowl. Continue mixing for about 5 minutes, until the dough has pulled away from the sides of the bowl. Scrape the bottom of the bowl then mix for another 30 seconds to a minute until the dough is smooth, and only slightly sticky.
Form the dough into a ball and place it in a large bowl greased with cooking spray or oil. Cover with plastic wrap and allow it to rise in the fridge for at least 2 hours or up to overnight.
Orange Vanilla Bean Filling: Combine the granulated sugar and orange zest, rubbing it between your fingers to release the oils from the zest. Add the softened butter and vanilla bean paste and mix until well combined. Set aside.
Assembly & Shaping: Spray a 12-count muffin pan well with nonstick cooking spray. Once the dough is ready, remove from the fridge and press out any excess air then place it onto a lightly floured surface.
Using a rolling pin, roll out the dough into a rectangle measuring approximately 12” x 16”. Spread the orange vanilla bean filling evenly across the dough, leaving about a ½-inch border on each side. Starting with one of the long sides, roll up the dough tightly into a log. Place the seam side down and use a sharp knife to trim off the ends. Slice the log into 12 equal pieces, each measuring about 1¼” wide. Place the pieces cut-side up into the cavities of the prepared muffin pan.
Loosely cover the rolls with plastic wrap and allow them to rise in a warm spot until slightly puffed, about 30 minutes. Preheat oven to 350°F.
Once the rolls are puffed, bake for 15-17 minutes or until golden brown. The internal temperature should be 190°F. While the rolls are baking, make the glaze.
Orange Glaze: In a small bowl, whisk together all of the glaze ingredients until well combined. Set aside.
Allow the rolls to cool in the pan for about 5 minutes then flip the pan onto a piece of parchment paper. Leave the pan upside down on top of the rolls for a few minutes, to allow all the warm filling to drip out of the pan. Tap the muffin pan on the counter to help release the rolls from the pan.
Flip the rolls over so the flat side is on the bottom, allow to cool, drizzle with glaze, and enjoy!