1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 degrees)
1 cup warm milk (110 degrees)
3/4 cup orange juice
1/2 cup sugar
1/4 cup shortening
1 tablespoon grated orange peel
1 1/2 teaspoon salt
6 1/4 to 6 3/4 cup all purpose flour
1 egg, slightly beaten
Filling:
1/2 cup sugar
2 to 3 teaspoons ground cinnamon
2 teaspoons water
Glaze:
1 cup confectioners' sugar
4 teaspoons orange juice
1 teaspoon grated orange peel
In a small bowl, dissolve the yeast in water. In large bowl, combine milk, orange juice, sugar, shortening, peel and salt. Add 2 cups flour, yeast mixture and egg; mix well. Add enough remaining flour to form a soft dough
Turn onto a floured surface. Knead until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour)
Punch dough down; dived in half. Cover and let rest for 10 minutes. Roll each portion into a 15" X 7" rectangle.
FOR FILLING:
Combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water. Roll up (jelly-roll style). Seal edges
Place seal edge down in a greased loaf pan. Cover and let rise until doubled (about 1 hour)
Bake 350 for 30-35 minutes or until golden brown
Remove from pans and cool on wire rack. Combine glaze ingredients and spread over loaves.
