For the rolls:

1. Follow the recipe to make the brioche dough from BreadIn5.
2. Pull off roughly one pound chunk of dough and form in a ball. Cover with towel and let rest for 10 minutes.
3. While dough is resting, prepare filling. In a small bowl combine butter, both sugars, salt, cinnamon, and orange zest.
4. Generously flour a work surface and roll out dough to 12×16 inch rectangle. Spread filling over entire surface, leaving both long edges free of filling (helps with rolling so filling doesn’t spill out).
5. Starting with the edge closest to you, carefully roll into a log. Pinch seams.
6. Using a very sharp knife, cut off both ends. You can either discard these or bake them in a small dish. I find they usually don’t have much filling in them anyway and don’t look as nice.
7. Cut into 12 pieces using the knife, being careful not to smash the rolls as you cut. I’ve also used unflavored dental floss. Bring string under dough, bring together at top, cross the ends, and pull to cut through dough.
8. Place rolls on parchment lined 9×13 inch baking dish. Cover with plastic wrap lightly sprayed with non-stick and leave to rise for about an hour at room temp.
9. Preheat oven to 350 degrees and set rack in lower middle position. Bake rolls for 20-25 minutes; rolls are done when they are golden brown.
10. Cool in pan set on a wire rack. 

For the frosting:

1. In a stand mixer fitted with the paddle attachment, cream the softened cream cheese.
2. Add the sifted powdered sugar and mix for one minute.
3. Add the milk, extracts, and zest and continue mixing until smooth. 
4. Spread on warm rolls.