6 c. bread flour
2 pkgs. dry yeast
1/3 c. nonfat dry milk
1/2 c. granulated sugar
1 1/2 tsp. salt
1 1/4 c. hot water (120 to 130 degrees)
1/4 c. butter, room temperature
1 tbsp. grated orange peel
3/4 c. orange juice
1 egg, room temperature
1 tbsp. ground cinnamon mixed with 1/2 cup sugar
2 tsp. water

FROSTING:

1 c. confectioners' sugar
1 tsp. grated orange peel
4 tsp. orange juice

Blend together 2 cups bread flour and the remaining dry ingredients. Mix in the hot water until a thin batter is formed. Add the butter, orange peel, juice and egg. Add remaining flour, 1/4 cup at a time, and mix until a ball of dough forms. Knead. If dough is somewhat sticky sprinkle with flour and knead for a moment or two. Place dough in a greased dough, turning to cover all sides. Cover with plastic wrap and let rise until doubled, about 1 hour. Punch down. Divide into 2 pieces. Cover with wax paper and let rest for 1 minutes. Roll each piece into a 15 x 7 inch rectangle. Spread with cinnamon-sugar mixture. Sprinkle each with 1 teaspoon water and smooth with a spoon or spatula. Roll from the narrow side, pinching seam to secure. Place seam side down in greased 8 x 4 inch loaf pans. Cover pans with wax paper and let stand until dough has doubled, about 45 minutes. Bake for 10 minutes in preheated 375 degree oven. Reduce oven temperature to 325 degrees and bake 30 minutes more or until loaves are nicely browned and sound hollow when tapped. Cool on a metal rack. Blend together frosting ingredients and spread on loaves when cooled.