Cinnamon Roll / Orange Roll / Cranberry Roll Dough

3 eggs
½ c shortening
2 c milk
½ c sugar
2 tsp salt
2 Tblsp yeast
6-7 cups flour

Brown sugar, butter, cinnamon


Melt shortening, milk, sugar, salt together till quite warm.
Dissolve yeast in warm water.
Beat eggs, add milk sugar to eggs.
Add yeast to eggs and milk mixture, making sure not too hot.
Beat flour in 1 cup at a time.
Cover and let raise 30-40 minutes
Roll, quite thick - at least ½ inch thick.
Melted butter, with cinnamon and brown sugar.
Roll, pinch, slice with floss, put on greased (PAM) cookie sheet.
Raise again, another 15 minutes.
Bake at 400, 12-14 minutes.


Orange Roll Option
Zest (small zest) 2 large oranges. Separately, juice the same oranges (much easier to juice after zesting) Mix zest (should be about 2 tbsp, reserve a bit of zest for glaze, for color) with about 1/2-2/3 cup sugar (may add a small bit of the juice if desired). I butter the spread out roll dough, then spread the orange zest mix and roll just like cinnamon rolls. For glaze: Juice from oranges (should be about 3-4 tbsp), remaining zest, and 2 cups powdered sugar.

Cranberry Roll Option (Alan)
Boil equal parts water and sugar, I did 3/4 cup then add bag of cranberries (2 cups for more sweet filling and 3 for more tart), boil approx 5 minutes for cranberries to pop. Add zest and juice of 1 orange and then reduce heat to simmer for 15 minutes. Works good as a jam on toast or waffles as well.