• Line a baking sheet with parchment paper or grease an 9x9-inch baking dish with butter.*
• Dust the surface of the refrigerated dough with flour and, using kitchen shears or a serrated knife, cut off a 2-pound (cantaloupe-size) piece. Dust with more flour and quickly shape it into a loose ball.

  Pro Tip: Don't handle the dough too much while shaping, just get the approximate shape. The more you handle the dough, the more you develop the gluten and it makes it harder to roll out. If this happens, just take a break and let the dough relax for about 10 to 15 minutes and try again.
• Stretch and press the dough into a 1/2-inch-thick rectangle.
• In a small bowl, mix together the brown sugar, cinnamon, and orange zest (if using).
• Spread the mixture evenly over the rolled out dough, pressing it to make sure it will stay put while rolling up.
• Roll the dough up, starting at the long end into a log. Pinch the seam shut.
• Use a Bread Knife to cut the log into 6, 8 or 10 equal pieces. (The larger the rolls, the longer they will take to rise and bake.)
• Set the buns on a parchment lined Sheet Pan, giving them about 2-inches between them. Or set them into the buttered baking dish, where they will touch and rise together in the oven.
  
• Loosely cover the buns with plastic wrap and let them rest about 1 1/2 to 2 hours (depends how large the rolls are) at room temperature. The long rest will insure that you have a fluffy bun.
  
• 30 minutes before baking, preheat the oven to 350°F and place the rack in the middle of the oven.
• Bake for about 25 to 35 minutes (If you make GIANT rolls, they may take even longer), just until the centers are set when poked with your finger (they should be caramel colored). Let them cool for about 15 minutes before icing.
  

Cream Cheese Icing

• In a medium bowl, use a rubber spatula to mix all the ingredients into a smooth icing. Spread the cream cheese icing while the rolls are still sightly warm.