This recipe uses the same base dough as my mom’s heralded cinnamon rolls but uses a different filling and frosting for a tart, tangy, sweet roll.
5 teaspoons yeast
1/2 cup warm water
1/2 cup lukewarm milk (scalded then cooled)
1/2 cup sugar
1 teaspoon salt
1/2 up butter, softened
4 1/2 to 5 cups flour
Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, butter and 2 1/2 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn out dough onto lightly floured board and knead until smooth and elastic, about five minutes. Place in a greased bowl in a warm place and rise until double, about an hour and a half. Punch down dough. Shape dough into rectangle.
Filling and Frosting
6 Tablespoons butter, softened
1 Tablespoon grated orange peel
4 Tablespoons orange juice (fresh squeezed or frozen)
3 cups powdered sugar
Preheat Beat all together until creamy. Spread half the filling onto the dough. Roll tightly and pinch together the ends and seams. Cut evenly (use dental floss to cut dough without smashing it) and place into a greased pan or pie tin. Let rise half an hour. Bake 25 to 30 minutes or until slightly golden and firm. Frost will still warm with remaining filling.