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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Mary Virginia’s Orange Sweet Rolls


1 batch Icebox Roll Dough
1 stick Margarine
1 ¼ cup Granulated Sugar
1 ½ Tbl China Cassia Cinnamon
1 lb. Confectioner’s Sugar
Grated rind of two Navel Oranges
Enough Orange Juice to make a glaze


Melt one stick of margarine and grease six aluminum foil lined 9-inch cake pans. Roll out Icebox Roll Dough (click for recipe) into a large rectangle (1 foot by 3 feet).

Sprinkle with granulated sugar and cinnamon. Roll up, jellyroll style, from the long side. Cut and place into prepared cake pans. Let rise until doubled in size (about 1 hour).

Bake in a preheated oven at 350 degrees for 15 minutes.

Make a glaze using the Confectioners Sugar, rind and Orange Juice and ice the rolls while they are hot. Mary Virginia says Navel Oranges have the best rind.

These rolls freeze well in Zip-loc bags, but if you are like me, they won’t last long enough to make it to the freezer.

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