Cinnamon Orange Breakfast Buns

Ingredients:

• 1 1/4 Cups Warm Milk
• 2 1/2 Teaspoons Active Dry Yeast
• 1/3 Cup Sugar
• 2 Tablespoons Melted Butter
• 1 Teaspoon Salt
• 1 Egg, Lightly Beaten
• 4 Cups All-purpose Flour

Filling:

• 2 Sticks, Or 16 Tablespoons Softened Butter
• 1 1/2 Cup Light Brown Sugar
• 1/3 Finely Chopped Candied Orange Peel
• 1 1/2 Cups Powdered Sugar
• 1 Teaspoon Orange Extract
• 1 Teaspoon Vanilla Extract
• 1 Tablespoon Ground Cinnamon

Glaze:

• 1 Cup Powdered Sugar
• 1 1/2 Teaspoons Orange Juice

Directions:
Combine the milk and yeast in a bowl, stir, and let sit 10 minutes or until foamy.
Add the sugar, melted butter, salt, and egg and mix well.
Add the flour, and beat on low speed until a dough forms.
Dump the dough onto a lightly floured surface, and knead by hand until smooth, about 8 minutes.
Place the dough in a lightly oiled bowl, cover, and let rise until doubled in size, about 1 1/2 hours.
To make the filling, in another bowl, beat together the filling ingredients until smooth.
Dump the dough onto a lightly floured surface, and roll out into a 18 x 10 inch rectangle.
Spread the filling evenly over the dough, then roll into a log along the longer end.
Use a sharp knife to cut the log into 12 equal pieces.
Lightly butter a 9 X 13 inch baking pan, and lay the slices cut side up in the pan.
Cover with plastic wrap, and refrigerate overnight.
The next morning, take the buns out from the refrigerator for an hour, and preheat the oven to 375 degrees F.
Uncover, and bake the buns until golden brown, about 25 minutes.
Let cool 10 minutes, then mix together the glaze ingredients and drizzle over the buns before serving.