Instructions: On a floured surface, roll dough into a 12 X 8 inch rectangle. Brush dough with melted butter and sprinkle evenly with brown sugar and cinnamon. Roll up dough, forming a long roll. Seal seam. Slice into twelve 1 inch thick pieces. Spray baking sheet with nonstick coating. Place rolls in pan, cut sides down . Place in bottom of your deep freeze, and freeze until hard (1-2 hours). Remove from baking sheet, and place into a large zip baggie, label and freeze for up to 3-6 months. (Be certain to write glaze instructions on baggie, or save instructions in a place you can find them when needed).

To bake: Spray a 9 x 13 inch baking pan with non-stick coating and arrange frozen rolls evenly in pan. Cover and let thaw (4-6 hours), then rise in a warm place until nearly double. Bake in a 375* oven for 20 to 25 minutes or until lightly browned. Cool slightly in pan on wire rack; remove from pan. For glaze, in a small bowl stir together powdered sugar, orange zest and enough orange juice to make a drizzling consistency. Drizzle over warm rolls. Serve warm.

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