For the Dough

1. In the bowl of your stand mixer, add warm water, yeast and 1 teaspoon of white sugar and stir to combine. Allow the yeast to bloom for 10 minutes.
2. Add brown sugar, room temperature buttermilk, melted butter, egg, yolk and vanilla extract and 3 cups of flour. With a spatula, mix until the dough roughly comes together (will be shaggy).
3. Fit your stand mixer with the hook attachment and knead the dough on medium speed for 10 minutes. It’s okay if the dough sticks to the bottom of your bowl, but it should not stick to the sides. If your dough is still sticky, you can add up to 2 tbsps of bread flour. The dough should be elastic and is ready when it passes the window pane test (see note below).
4. Transfer dough into a large oiled bowl. Allow to rise at room temperature for 1 hour.                              

For the Blood Orange Cinnamon Filling

1. Melt your butter in a small saucepan or in the microwave. Then zest your blood oranges. I zested 3 as they were pretty small.
2. In a medium sized bowl, combine melted butter, brown sugar, cinnamon, and blood orange zest and mix until combined. Set aside.

Assembly

1. Gently punch your risen dough and transfer to a lightly floured work surface. With a rolling pin, roll your dough to a 12 x 16 inch (30 x 40 cm) rectangle. Then, evenly spread the filling onto the dough. 
2. With a pizza cutter or really sharp knife, cut your dough into 6 to 8 strips lengthwise. If you like your rolls to be thicker, cut 6 strips. Roll each strip and transfer to a buttered baking dish. Depending on how many rolls you cut, you can use a an 8 or 9 inch baking dish or a 9 or 10 inch skillet. Lightly cover with a tea towel and allow to proof for 30 minutes.
3. About 10 minutes in, position your oven rack in the center and preheat to 350ºF (176ºC). Bake for about 22 to 25 minutes. Your rolls are ready when they are golden brown and the internal temperature reaches 190ºF (88ºC).

For the Blood Orange Cream Cheese Glaze

1. While the rolls are baking, make your glaze. In a medium sized bowl, whisk together the cream cheese and butter until light and fluffy. About 2 minutes with a hand-held mixer.

2. Sift in powdered sugar and blood orange juice, zest and salt to taste. Mix until combined and set aside.

3. Once the rolls are cooked, allow to sit for 10 minutes and then glaze. Enjoy!