Step 1
Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam about 5 minutes. Mix in the egg 1/2 cup orange juice melted butter vanilla pudding mix and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic 8 to 10 minutes.
Step 2
Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size about 1 1/2 hours.
Step 3
Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet or cover with parchment paper.
Step 4
Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough then sprinkle with 3/4 cup white sugar. Roll up the dough beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
Step 5
Preheat oven to 350 degrees F (175 degrees C).
Step 6
Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
Step 7
Bake in the preheated oven until golden brown 25 to 30 minutes. Allow rolls to cool slightly before frosting.
Step 8
While the rolls are baking cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk a little at a time until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.