Orange Sweet Rolls
1 18.25-ounce package Orange Supreme cake mix 5 cups
all-purpose flour, plus additional flour for rolling
out the dough
2 (1/2-ounce) packages rapid rise yeast 1 teaspoon salt 2
cups warm water 1 cup butter, softened 1 cup sugar 2
tablespoons grated orange peel 4 ounces cream
cheese, softened
3/4 cup butter, melted 1 1/2 cups confectioners sugar
4/4 cup orange juice
Place cake mix, flour, yeast and salt in the bowl of a heavy
duty stand mixer. Add the warm water and mix until dough
begins to pull away from the sides of the bowl. Divide dough
in half and place in 1-gallon zip top plastic bags.
Refrigerate for several hours, or overnight.
Preheat oven to 350 degrees. Combine the softened butter,
sugar and grated orange peel in a bowl and set aside. Divide
each half of the dough into two equal portions. Roll one
portion into a 12-by-16-inch rectangle on a floured cutting
board or flat surface. Spread with < of the butter mixture.
Roll up jellyroll-style, beginning at a long end. Slice into
1-inch rolls and place in a 9-by-13-inch baking dish that
has been sprayed with nonstick cooking spray. Repeat with
remaining dough and filling. Bake for 25 to 30 minutes.
While rolls are baking, combine cream cheese, melted butter,
confectioners sugar and orange juice. Drizzle the glaze over
the rolls and serve.
Makes approximately 32 rolls.
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