Yummy to My Tummy: Cinnamon Rolls & Orange Rolls

*These are a Chamblee family favorite & are so nice to keep in the freezer.  You can pull out as many as you need & just microwave for a few seconds.  Delicious!  These require homemade yeast roll dough, which I thought I had posted before but apparently haven't.  I'll add that next! Original recipe contributed by Mrs. Lloyd Nix to the 25th Anniversary Edition of Cotton Country Cooking.

Cinnamon Rolls

1/2 recipe of yeast roll dough  
1 stick butter, softened 
1/2 C sugar
3 tsp cinnamon
2 C powdered sugar
3-4 T milk
1-2 tsp more cinnamon

Turn half recipe of yeast roll dough out onto a well-floured surface.  Split dough in half again.  Knead each portion & roll into a 12x8 inch rectangle.
Stir together softened butter, sugar & 3 tsp cinnamon.  Spread half of this mixture over each rectangle.  Roll up each rectangle of dough like a jellyroll, beginning with the long side.  Slice each roll into about 18 slices. (I prefer placing the long rolls on a cutting board in the freezer for a few minutes before slicing with a bread knife for easier slicing.)
Place each slice into a paper muffin cup in muffin pans or glass pyrex dishes.
Let rolls rise for about 1.5-2 hours in a warm spot.  Bake at 375 degrees for 10-15 minutes, until lightly browned.
Combine powdered sugar, milk & 1-2 tsp cinnamon.  Drizzle over warm rolls to glaze.
Serve immediately, or place in large freezer bags when rolls are completely cool.

Orange Rolls

1/2 recipe of yeast roll dough
1 stick butter, softened
1/2 C sugar
3 tsp grated orange rind
2 C powdered sugar
3-4 T orange juice
1-2 tsp more grated orange rind

(Same process as cinnamon rolls)
Turn half recipe of yeast roll dough out onto a well-floured surface.  Split dough in half again.  Knead each portion & roll into a 12x8 inch rectangle.
Stir together softened butter, sugar & 3 tsp orange rind.  Spread half of this mixture over each rectangle.  Roll up each rectangle of dough like a jellyroll, beginning with the long side.  Slice each roll into about 18 slices.  (I prefer placing the long rolls on a cutting board in the freezer for a few minutes before slicing with a bread knife for easier slicing.)
Place each slice into a paper muffin cup in muffin pans or glass pyrex dishes.
Let rolls rise for about 1.5-2 hours in a warm spot.  Bake at 375 degrees for 10-15 minutes, until lightly browned.
Combine powdered sugar, orange juice & 1-2 tsp orange rind.  Drizzle over warm rolls to glaze.
Serve immediately, or place in large freezer bags when rolls are completely cool.