• Dissolve yeast in ½ cup of warm water. Set aside for about 5 mins or until the yeast starts to bubble.
• Add eggs, salt, oil, lemon emulsion, and sugar to the stand mixer bowl. Using the hook attachment, mix ingredients together. Add the yeast mixture, and make sure to scrape the edges of the container to get all of the mixture out.
• With the mixer on low speed, alternate adding water and flour. Mix until the sides of the bowl are mostly clean.
• Cover the bowl with a dish towel and set aside. Let the dough rise until it doubles in size. This usually takes about 45 minutes, depending on the temperature in your home.
• Preheat oven to 350℉—line two baking sheets with parchment paper and set aside.
• On a clean hard surface, lightly sprinkle flour over the surface. Once the dough has doubled in size gently push the dough down. Separate the dough into two equal pieces. Leaving one piece in the bowl and putting the other on the floured surface.
• Roll the dough into a large oval/rectangle. Gently rub the butter on the dough, making sure to cover the entire surface. Next, sprinkle granulated sugar, brown sugar, and orange zest evenly over the entire surface. (tip, mix the granulated sugar and the orange zest together, it makes it easier to spread)
• Carefully roll the dough so it forms a long roll. Using dental floss, cut the rolls into 1-1½ pieces. Place them on the lined baking sheets, leaving 1½ inches between each roll. Cover with a clean dish towel and set aside. Let the rolls rise for another 30-35 minutes. Bake for 20-25 minutes or until the rolls turn slightly golden brown.
• Once the rolls are done, remove them from the oven to cool.

Cream Cheese Frosting

• In the bowl of a stand mixer, cream together butter, cream cheese, orange juice, and vanilla extract.
• Slowly add the powdered sugar while the mixer is on low speed. If the frosting is too thick, add a little more orange juice
• While the cinnamon rolls a still a little warn, frost them with the cream cheese frosting. Serve and enjoy!