From: Jenn@eatcakefordinner
24 Rhodes frozen dinner rolls, thawed, but still cold
or 12 Texas-Size Rhodes rolls
2 Tbl. unsalted butter, melted
6 Tbl. sugar
zest of 1 orange
Orange Icing:
2 Tbl. unsalted butter, melted
juice of 1/2 - 1 orange
zest of 1 orange, opt.
1 c. powdered sugar
Place 24 frozen rolls in a 9x13-inch baking dish, cover with plastic wrap and thaw in the refrigerator overnight. In the morning, combine two rolls and roll into a ball. Using clean kitchen scissors, cut four to five deep cuts almost to the bottom of the roll. Place in a greased muffin tin. Repeat with remaining rolls.
Combine melted butter, sugar and zest of one orange and brush over rolls, getting into all of the slits. Spray plastic wrap with cooking spray and cover rolls. Allow to rise until doubled.
When rolls have risen, remove plastic wrap and bake at 350 degrees for 15 minutes. Remove rolls from muffin tin right when they are finished baking, because the sugar starts to harden as it cools and if you wait it's really hard to get them out of the cups in one piece. Drizzle orange icing evenly over warm rolls. Serve.
For the Orange Icing: Combine melted butter, orange zest and one cup of powdered sugar. Stir together, adding orange juice as needed, to reach desired creamy icing consistency.