In a large bowl, mix sugar and warm water until sugar dissolves. Stir in yeast and allow to proof until the mixture resembles a creamy foam (5-10 minutes).

Add oil and salt and mix. Add flour one cup at a time and mix until incorporated. If using a stand mixer, switch to the dough hook and knead until dough is smooth and supple and forms a ball. If mixing by hand, turn dough onto a floured surface and knead until smooth. Return dough to mixing bowl and cover with a damp cloth. Let rise until doubled in size, about 1 hour.

Punch dough down. Knead for a few minutes. On a lightly floured surface, roll dough into a rectangle, roughly 14”x9”. Spread all over with melted butter–all the way to the edges and on the sides. Sprinkle with sugar and orange zest. Rub into butter.

Starting from the longer side, tightly roll dough into a log, gently pressing down as you go. End seam side down.

Using a bench scraper, sharp knife, or string, cut into 1 inch sections. Place in a greased pie dish or baking pan.

Place in oven and allow to rise overnight.

Take the rolls out of the oven and preheat to 350°F. Bake for 15-20 minutes or until just starting to brown on the edges.

Meanwhile, in a small bowl beat butter and cream cheese until smooth and fluffy. Add powdered sugar, orange juice, and orange extract and beat until combined. Spread over slightly cooled rolls. Top with additional orange zest. Enjoy!