1-First: dissolve 2 1/4 teaspoons of yeast in 1/2 cup of warm milk and let it sit until frothy, usually about 5-10 minutes.

2-In a large bowl, mix in 1/2 cup of orange juice, zest from 1 orange, 1/3 cup of sugar, 1/3 cup of softened butter, and 2 eggs until well combined. Add 3 3/4 cups of flour and 1 teaspoon of salt, starting with 3 1/2 cups and adding more as needed to form a soft, slightly sticky dough.

3-Knead the dough for about 5 minutes, then place it in a greased bowl, cover, and let it rise in a warm spot for around 1 hour until it doubles in size.

4-Roll out the dough into a 14 by 20-inch rectangle on a floured surface. Spread 1/4 cup of softened butter over it, then sprinkle a mixture of 2 teaspoons cinnamon, 1/3 cup sugar, 1/3 cup brown sugar, and zest from 1/2 orange evenly on top.

5-Roll the dough tightly into a log from the long edge, trim the ends, and slice into 12 pieces about 1 1/2 inches thick. Place the rolls in a greased slow cooker, cover, and let them rise for 20-30 minutes. Cook on low for 2 to 2 1/2 hours until they’re golden and cooked through. For oven baking, preheat to 375 degrees Fahrenheit and bake for 20-25 minutes, covering with foil if needed.

6-Once the rolls are done, let them cool slightly before adding the icing. Mix 2 cups of powdered sugar with 3-4 tablespoons of orange juice, zest from 1/2 orange, and 1 teaspoon of vanilla extract until smooth. Spread it over the warm rolls for that perfect citrus glaze.