These are MARVELOUS! I get so many requests for these! I use my recipe for "Sweet Roll Dough", and follow the directions here. If you like orange rolls you will positively love these. Make them big! With Orange Rolls and Cinnamon Rolls, Big is Better! We who are trying or wanting to cut down, can cut ours in half!
Note: Don't be deceived by the prep. time...rising time included!
When dough is punched down (one of last steps in making Sweet Roll Dough), roll out in a rectangular shape to 1/2 inch thickness.
Mix up all ingredients above in a small bowl, until you have a kind of paste. If you need to, you can add a little more orange juice (if it is too dry) or a little more butter (for better spreading consistency)or even a little more powdered sugar if it is too runny. You don't want it too thick or runny. Spread this concoction evenly over the surface of the dough.
Begin on the long edge of the dough (closest to you would be best)and roll the dough up (not too tight, but securely). With a string or really sharp knife, cut into slices about 3/4 inch thick.
Place about 2-3 inches apart on a vegetable sprayed cookie sheet or sweet roll pan. Allow to rise in a warm place for about 40 minutes (about double in size). Bake for about 20-25 minutes or until a golden brown. Frost with Orange Buttercream Glaze, (recipe below) while warm.
Orange Buttercream Glaze:
Beat up the little bit of butter, and add powdered sugar, vanilla, orange juice and orange peel. Beat well, and add the evaporated milk. The glaze should be like frosting, but a little thinner (not much). Adjust with powdered sugar, or orange juice as needed. Frost rolls generously while they are still pretty warm.