Cinnamon Orange Rolls

For the Dough:

• 5-5 ½ cups bread flour
• ½ cup + 1 tablespoons white sugar
• 1 teaspoon salt
• 2-2 ½ tablespoons active dry yeast
• 1 ½ cup very warm milk (120°F -130°F)
• ½ cup butter, softened
• 1 ½ eggs

For the Cinnamon Filling:

• ½ cup chopped pecans or raisins, optional
• ½ packed brown sugar
• 1 tablespoon ground cinnamon
• ½ butter, softened

For the Orange Filling:

• ½ cup granulated sugar
• 1-2 tablespoons orange zest from peel
• ½ cup butter, softened

• In large bowl, mix 3 cups of the flour (all-purpose flour is okay too), granulated sugar, the salt and yeast. Add warm milk, butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, ½ cup at a time, to make dough easy to handle (usually 5 cups).
• Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
• In small bowl, mix all filling ingredients; set aside.
• Gently push fist into dough to deflate. Divide dough in half; Flatten ½ dough with a rolling pin into 12x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at long side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 12 (1-inch) slices. Repeat with other ½ of dough.
• Place slices slightly apart in 9X13 inch pan. Cover loosely with plastic wrap; let rise in warm place about 60-90 minutes or until dough has doubled in size.
• Heat oven to 375°F. Bake 15 to 20 minutes or until light golden brown on top and sides. Let stand 2 to 3 minutes. Serve warm.

For the Cream Cheese Frosting:

• 2 cups powdered sugar
• ¼ cup butter, softened
• 1-2 ounces cream cheese, softened
• ½-1 teaspoon vanilla

For the Orange Frosting:

• 2 cups powdered sugar
• ¼ cup butter, softened
• 1-2 ounces cream cheese, softened
• 2 tablespoons orange juice