Orange or Cinnamon Rolls

courtesy of: Natalie Riley

Orange Rolls

1/2 c. warm water

2 rounded T. of yeast

dash of sugar
1/2 c. butter
2 c. milk
3/4 c. sugar
2 eggs
1 T. salt
6 1/2 c. flour

Sugar
butter
Orange zest

Place the water in a small bowl and add the yeast and the sugar.
In a small saucepan, melt the butter and add the milk and heat through.
In a large bowl mix the sugar, eggs, and salt. Add the milk mixture to the sugar mixture. Mix together with a large spoon. Make sure this mixture is not too hot so it won't kill the yeast, then add in the risen yeast.
Add 4 cups of flour to this mixture and gently stir. Then beat with the hand mixer turned on for 1 minute. Add remaining 2 1/2 c. flour and stir with the spoon until remaining flour is just moistened, do NOT over mix.
Let rise once and just pull away from the sides, in other words don't punch it down, be very gentle. Let rise once more until doubled in size.
Roll out to 24" x 10-12". Spread with melted butter, sprinkle with sugar and the grated rind of 1 1/2 -2 oranges {For cinnamon rolls it is melted butter and cinnamon sugar obviously}. Roll it up jellyroll style and cut into 24 1" pieces and place on a large, greased cookie sheet {jellyroll pan} 4 across and 6 down. Let rise again then bake at 350 for 17-20 minutes or until just starting to get golden brown.

Icing for Orange Rolls :
1 lb. powdered sugar
1/3 c. melted butter
1/4 c. orange juice
more orange zest

Cinnamon Roll Icing:
1 lb. powdered sugar

1/3 c. butter
1/3 c. evaporated milk
1 t. vanilla