Orange Rolls2 Cups of warm water
1/2 Cup sugar
4 Teaspoons SAF dry yeast
1 Teaspoon salt
1/3 Cup Vegetable oil
1 Tablespoon orange zest
6 to 7 Cups of flour
Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil or shortening, 2 eggs, 2 cups of flour and beat until smooth.
Stir in 3 more cups of flour and the orange zest. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time. I used my Kitchen aid and added flour till it no longer stuck to the sides of the bowl.
Let the dough "rest" for 15 to 20 minutes. I leave it sitting on the counter and use the time to wash up the bowl and other utensils and to clean off the counter top.
Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with orange zest, nutmeg and sugar. Starting at the wide end, roll into a log.
Cut the cinnamon rolls into equal sized slices approximately one inch wide each or slightly more and place into two greased 9x13 pans. Put in a warm place to rise for 45 minutes.
Bake at 350 degrees for 25 minutes or until the cinnamon rolls are golden brown.
Allow to cool for 5 minutes and then turn out of the pans.
1 pkg Cream Cheese
1/4 Cup Butter
1 Tablespoon Orange zest
2 Tablespoon Orange juice
2 Cups powdered sugar
Have fun Cookin'