Orange Rolls

My orange and cinnamon rolls are the same bread dough (that I also use for regular rolls or breadsticks too), with separate filling
recipes. This is a great quick bread recipe when you’re short on time!

Dough: (makes 1 cookie sheet, about 17-20 rolls or one pan of breadsticks)
5 1/4 cups flour
2 TB sugar
2 1/2 cups warm water
1 TB melted butter
2 1/2 TB yeast
1 tsp salt

In mixer combine water, yeast, sugar, butter and salt. Allow the yeast to activate. Mix in flour to form a soft dough. I always add 5 1/
4 cups slowly and generally add a little extra - it varies every time - just make sure the dough is not too sticky. Roll the dough out on
a floured surface into a large rectangle about 1/2 inch thick. Then spread the orange or cinnamon filling on top of dough...

Orange filling:
2 TB orange juice concentrate
1/2 cup white sugar
1-2 TB grated orange rind (opt.)
7 TB softened butter—not melted!

Cinnamon filling:
3 tsp cinnamon
1 cup brown sugar
7 TB softened butter – not melted!
1 TB honey ( opt.)

Roll dough from long side to long side, making a long roll. Cut with dental floss or string about 3/4 inch thick. Put in greased cookie
sheet. Allow to rise 20 minutes. Bake 350 around 20-25 minutes until slightly brown on top. Frost the whole pan of rolls while still
warm.

Frosting:

1/2 tsp vanilla
2 TB sour cream
1/2 block cream cheese
1/4 cup milk
3 cups powdered sugar

And add these for orange roll frosting:
2 TB orange juice concentrate
1 TB grated orange rind (optional)

Beat the cream cheese with sour cream and vanilla and, then add all the milk and sugar and beat until smooth. (This is almost more of
a thick glaze than frosting, it will be slightly runny).