4 1/4 c. flour (bread flour is preferable)
1/3 c. sugar
1 tsp. salt
2 pkgs. dry yeast
3/4 c. orange juice, or pareve milk
1/2 c. water
1/2 c. butter
2 eggs
4 tbsp. melted butter
1 c. sugar
1 tbsp. cinnamon

Sift flour. Combine 1 cup flour, 1/3 cup sugar, salt and dry yeast in mixing bowl. Heat orange juice with 1/2 cup water and 1/2 cup butter until very warm (if it gets boiling hot, let it cool). Add to dry ingredients in mixing bowl and beat 2 minutes at medium speed. Add 1/2 cup flour and 2 eggs and beat 2 minutes at high speed. Add remaining flour and mix well.

Refrigerate 2 hours or up to 2 days tightly covered with greased foil and placed in plastic bag. Turn onto floured surface. Divide into approximate thirds.

For each third of dough, roll into rectangle about 9x13 inch, brush generously with melted butter and sprinkle on 1/3 of cinnamon and sugar. Roll up from short end, pinch seam tightly to seal. Slice into 9 slices about 1 inch thick. Lay slices cut side up in greased 8 or 9 inch round pan, eight spaced in circle and one in the center. Cover with towel and let rise 45 minutes.

Bake in preheated 375 degree oven for 20-25 minutes or until tops are light brown. If desired frost with confectioners' sugar frosting (a little hot water and vanilla stirred into confectioners' sugar until it will drip from a spoon) drizzled over tops. These freeze well. Makes 27 buns.