No-Knead Citrus Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 7 tablespoons sugar, divided
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 3-1/2 to 4 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup cold butter, divided
• 1 cup warm heavy whipping cream (110u0b0 to 115u0b0)
• 3 large egg yolks, lightly beaten
• 1/2 cup sugar
• 2 tablespoons grated lemon zest
• 2 tablespoons grated orange zest
• 1-1/3 cups confectioners' sugar
• 2 tablespoons 2% milk
• 1 tablespoon lemon juice
• 1 tablespoon orange juice

1. In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let stand 5 minutes. In a large bowl, combine 3-1/2 cups flour, remaining sugar and salt. Cut in 1/2 cup butter until crumbly. Add the yeast mixture, cream and egg yolks. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Refrigerate for 6-8 hours or overnight.
2. Punch dough down. Turn onto a lightly floured surface. Divide in half; roll each into a 15x12-in. rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over dough.
3. Roll up, jelly-roll style, beginning with a long side; pinch seam to seal. Cut each roll into 15 slices; place the slices cut side down in two greased 9-in. pie plates. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375u0b0 for 20-25 minutes or until golden brown. Combine glaze ingredients until smooth; drizzle over warm rolls. Cool in pans on wire racks.

active dry yeast, sugar, warm water, allpurpose, salt, cold butter, warm heavy whipping cream, egg yolks, sugar, lemon zest, orange zest, sugar, milk, lemon juice, orange juice

Taken from www.tasteofhome.com/recipes/no-knead-citrus-rolls/ (may not work)