3 tbsp. butter
1 tbsp. grated orange peel
2 tbsp. orange juice (use fresh orange for peel & juice)
1 1/2 c. powdered sugar
1/2 of Sweet Roll Dough (below)

Beat first 4 ingredients until smooth and creamy. Roll dough into rectangle, 12 x 7 inches, on lightly floured board. (Double the above recipe and use entire amount of dough recipe, below.) Spread with 1/2 of the orange mixture. Roll up tightly. Pinch edge. Stretch to make even. Cut into 1 inch slices. Place slightly apart in greased round layer pan. Let rise until double, about 40 minutes. Heat oven to 375 degrees. Bake until golden brown, 20-25 minutes. Frost with remaining orange mixture while warm.

SWEET ROLL DOUGH:

1 tbsp. yeast (1 pkg.)
1/2 c. warm water (105-115 degrees)
1/2 c. lukewarm milk (scalded then cooled)
1/3 c. sugar (or honey)
1/3 c. butter
1 tsp. salt
1 egg
3 1/2-4 c. flour

Dissolve yeast in warm water. Stir in remaining ingredients but only 2 cups flour. Beat until smooth. Add enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched. Punch down dough. Shape (into orange rolls), let rise and bake as directed.