Makes 12 large rolls

INGREDIENTS

1 package active dry yeast
¼ cup lukewarm water
1 tablespoon honey
5 cups unbleached white flour
1 teaspoon cinnamon
2 teaspoons salt
2 tablespoons fresh orange zest
2 tablespoons fresh basil, chopped fine
1 cup whole milk, lukewarm
1 stick butter melted
½ cup sugar
3 eggs, beaten
1 teaspoon vanilla

Glaze

INGREDIENTS

2 cups powdered sugar
½ stick butter, melted
2 teaspoons orange juice
1 teaspoon orange zest
1 tablespoon fresh basil, chopped
Pinch of salt

PREPARATION

In a medium mixing bowl, gently whisk together the yeast, ¼ cup lukewarm water and the honey. Let the mixture stand until frothy, about 7 minutes. Set aside. In a large mixing bowl, mix together flour, cinnamon, salt, zest and basil. Use a mixer to add milk, butter, vanilla and sugar to the yeast mixture. When it is mixed well, mix in the eggs and mix well again. Add the flour mixture a little at a time until combined well and dough is forming yet slightly sticky. Knead with hands using a floured surface until dough is elastic. Place in a lightly greased bowl and cover with a warm towel. Let rise in a warm draft free location for about 2 hours or until the dough doubles in size.

Knead the dough again on a lightly floured surface for about 5 minutes. Divide dough in 12 equal pieces, form each piece into a smooth ball and arrange balls on a lightly greased baking sheet. Let rise again in a draft free location for about an hour. Place in an oven that has been preheated at 400° for at least 45 minutes. Bake for 15-20 minutes.

Take rolls out of oven. Whisk together all ingredients for the glaze until they are smooth and creamy. Drizzle glaze over the warm rolls and let stand for another 20 minutes.