How to Make It
Combine yeast, warm milk, and sugar. Allow to sit until foamy, about 10 minutes. Add oil, flour, spices, and orange zest. Knead until dough becomes smooth and homogeneous, about 3 minutes. Place in a lightly greased bowl and cover in plastic wrap; allow to rise until doubled in size, about one hour.
While dough is rising, combine filling ingredients and set aside.
Preheat oven to 325°F and lightly grease a metal 9- x- 13-inch baking dish. Press dough in center of dough to expel air. Transfer dough to a lightly floured surface and roll into a 22- x- 14-inch rectangle. Evenly spread filling across rectangle, leaving a 1/2-inch margin around the rectangle.
Working from the top of the rectangle, tightly roll the dough from one long side to the other, creating a tight spiraled log. Generously flour roll and slice log into 12 equal segments. Place segments swirl-side-up in prepared baking dish in four rows of 3, evenly spacing the rolls. Cover in plastic wrap and allow to rest at room temperature for 30 minutes. Remove plastic wrap and
Make Frosting: On low, cream together Cream Cheese Frosting ingredients until combined. Increase speed to medium-high and beat until satiny, about 2 minutes.
Use instant yeast and not active dry yeast for this recipe. Instant yeast is sometimes called “Rapid Rise” yeast.