Orange Sweet Rolls and Cinnamon Sweet Rolls
Time: 3 hours

Yield: 24 GIANT rolls
Recipe created by Jamie Cooks It Up!

2 C scalded milk

1 1/2 C warm water
2 T yeast
1 T salt
1 C sugar
1 stick butter, softened
3 eggs
10-12 C flour

Orange Filling: (this is enough for 1/2 a batch)
6 T butter, softened
1 orange, peel grated
juice from the orange
1/3 C sugar
Orange Glaze: (this is enough for 1/2 a batch)
8-9 C powdered sugar
juice from 2 oranges
6 T butter softened
dash of salt
bit of milk

Cinnamon Filling: (this is enough for 1/2 a batch)
6 T butter, softened
2 t cinnamon
1/3 C sugar
Cinnamon Glaze: (this is enough for 1/2 a batch)
8-9 C powdered sugar
6 T butter, softened
1/4-1/3 C milk
dash of salt

1. Heat the milk in the microwave.
2. Combine the warm water, yeast and a dash of sugar in the bottom of your mixer. Mix it up just a bit and then let it sit for about 3 minutes. It will get nice and bubbly.
3. Add 3 C of the flour and mix for about 1 minute. Then add the scalded milk.
4. Add the all other ingredients, but the rest of the flour. Mix for about 1 minute.
5. Add the rest of the flour 1 C at a time.
6. You'll know you have enough flour when the dough scrapes the side of the bowl clean.
7. When you have enough flour mix on high for about 7 minutes.
8. Let the dough rise in a warm place for about 45 minutes, or until doubled in size.
9. Divide the dough into two balls. Let the balls rest for about 3 minutes on your counter.
10. Spray your counter top with cooking spray and roll out one of the dough balls onto it with a rolling pin.
11. For the orange rolls, spread the butter out over the dough, sprinkle with the sugar, and orange peel and then squeeze the juice from the orange all over the dough. If you are making cinnamon rolls, spread the butter over the top of the dough, sprinkle with sugar and cinnamon.
12. Roll the dough up! Try to keep the orange juice inside as much as possible.
13. Cut the rolled up dough into 12 equal parts.
14. Place the rolls onto a spayed cookie sheet.  Repeat with the other half of the dough.
15. You can see in this picture that some of the juice has escaped. I try and scoop this up with my hands and spread it over the top of the rolls. It makes them so delicious!
16. Let the rolls rise in a warm oven. I turn mine to 170 degrees. Let the rolls rise until doubled in size, about 30 minutes.
17. Turn your oven up to 350 (let the rolls stay in the oven while it increases in temperature).
18. Bake for about 20 minutes. I have a convection oven and so I can bake both pans at the same time....I  turn my temperature to 325 and switch the places of the pans about 1/2 way through the baking. 
19. For the glaze, mix all ingredients in a large mixing bowl. Be sure you don't get it too thin. Add more powdered sugar if this happens. Add more milk if it's too thick. 
20. I put the glaze on when the rolls are still a bit warm. If you want to rolls to have more of a "frosted" feel then wait to add the glaze until the rolls are completely cool, but I recommend putting it on when they are still a bit warm.....wish I was eating one right now! Happy baking!