Orange Rolls

I made this entire dough recipe and used half for caramel rolls and half for orange rolls. It made a lot of each. I made minis so if you are making full size rolls it's going to make less. I shared with 5 other families. It made that many mini rolls.

Dough- (this is the fairy roll recipe from earlier on the blog)
2 cups boiling water
2 cubes margarine (DON'T USE BUTTER - you may never hear me say that again, but in this recipe it changes everything. Trust me - I found out the hard way)
3/4 cup sugar
2 T. yeast
3 eggs, slightly beaten
6-7 cups flour
1 t. baking powder
1 t. salt

Filling- (You will have to double this if you are making the entire recipe into orange rolls)
Zest from 1 orange (save the orange)
1/2 c butter, melted

Icing- (You will have to double this if you are making the entire recipe into orange rolls)
Juice from 1 orange
1 1/2 c powdered sugar
3-4 T. heavy whipping cream

Pour boiling water over margarine (You used margarine, right? If not, you'll be sorry.) Stir the sugar into this mixture and then let it cool until just warm. Then add the yeast and beaten eggs. Mix together the dry ingredients. Add these to the wet mixture and stir, stir, stir. Then get your husband to stir when your arm feels like falling off. (Or put it all in your kitchenaid mixer!) Cut the dough into two balls. Throw a towel over the dough and let the dough rise until double. Roll dough out into two large rectangles. Cut each rectangle in half lengthwise (for minis. If you want full size rolls do not do this.) Brush melted butter mixed with orange zest over rolled out dough. Roll up rectangles into spirals and seal edge to roll with a little bit of water. Cut into spirals. and place on a greased 10x13 cookie sheet. Bake at 350* for 16-20 minutes. When rolls have cooled enough to handle mix together powdered sugar and orange juice. Add cream to make desired consistency. Pick up each roll and dip the top into the icing and set on a platter to serve.