Giant Cinnamon and Orange Rolls

 

3 T yeast

5 c. warm water

3/4 c. sugar

2 T salt

2 eggs, beaten

1 c. oil

1 c. powdered milk

5 lbs. flour (about)

margarine, cinnamon, brown sugar

greased jelly roll pan

flour for rolling

Combine in mixer: yeast, water, sugar, and salt. Beat in eggs, and blend in milk. Add oil and flour. If using a mixer, add flour until it cleans the sides of the bowl. You may mix in flour by hand. Dough should be sticky. Turn into oiled bowl and let rise until double, approx. 45 minutes. Punch down. Take out half of the dough and roll into a 18" x 36" rectangle. Spread with softened 1/4 c. margarine. Sprinkle with cinnamon and with one cup brown sugar. Roll up. Seal edges and cut into 12 sections using a piece of string. (Tip: cut narrow end pieces longer, then smash down on pan to make them roughly the same size as the rolls from the thicker center pieces.) Place on greased large jelly roll pan (place largest rolls on edges, smallest toward center.) Let rise till double - about 30 minutes. Bake for 21 minutes at 350. Remove from oven. Let set for 5 minutes. Invert on cooling racks. Frost when cool with cream cheese frosting. 

Make orange rolls with other half of dough by spreading with margarine, then orange filling. Top with Orange Icing.

Cream Cheese Frosting: 1 lb. powdered sugar, 1 cube butter, 1 8 oz. cream cheese, lemon extract. Beat until smooth, adding milk if necessary to thin.

Orange Roll Filling: 1 c. sugar, 2 T orange juice, 1 T grated orange rind, 1 t. orange extract and if desired 1 drop orange food coloring.

Orange Icing: 2 1/2 c. powdered sugar, 2 T grated orange rind, 1/4 c. orange juice, 1/2 t. orange extract.