Orange Cinnamon Rolls w/Orange Icing

Directions

1. In mixing bowl combine 2 cup flour and dry yeast. Mix well and set aside. In med sauce pan combine milk, butter, honey, vanilla, and salt.Heat until butter is almost completely melted. DO NOT BOIL. Add milk to the flour and yeast mixture, add eggs and mix well. While mixing add the rest of the flour.
2. Turn out dough onto a flour surface and knead in enough extra flour to make it a soft, elastic dough. Form into a ball and put into a lightly grease bowl. Cover and let rise until doubled. Punch down dough and turn out onto a floured surface. Divide in half and let rest for about 10 minutes.
3. Roll each half into a 12×8in rectangle. Brush each half with generous amount of melted butter. Divide the zest evenly and sprinkle onto the rolled out halves. Mix 4 tsp cinnamon and 1 cup splenda together. Generously sprinkle cinnamon sugar mixture onto each.
4. Roll dough up jelly roll style. Cut each into 12 equal pieces. Place into greased baking pans. I used a 10×15x1 baking sheet, but you can use cake pans or casserole dishes. What ever you have. Let rolls rise until about double in size.
5. Bake at 375° for 15-20 minutes or until lightly golden.
6. Icing:
7. While rolls are baking add 2c splenda and 1c dry milk to food processor. Pulse until the consistency of powdered sugar. Pour into a bowl and add the vanilla,milk, and juice. mix with a whisk adding milk a little at a time until you reach drizzling consistency.
8. Drizzle over warm cinnamon rolls and enjoy.
9. As with all baked good made with splenda, store in refrigerator. Splenda doesn’t have the preservative quality of sugar.