Sweet Rolls

 

Ingredients

Dough:

 

2 cups 2% milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package (2 1/4 teaspoons)  fast active dry yeast
4 1/2 cups all-purpose flour
1/2 rounded teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

 

Filling:

 

 

1 stick (8 tablespoons) butter, melted
8 tablespoons black berry and raspberry seedless jam (use any jam or marmalade)
1 cup lightly packed brown sugar
sprinkle of cinnamon 

 

Icing:

1 cups powdered sugar
Dash of salt
2 tbs. fresh lemon juice
2 tbs. fresh orange juice
6 oz. cream cheese

1/2 stick (4 tablespoons) butter, melted

 

Recipe:

For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot.

Add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.

For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.
Spread the jam all over the buttered dough, distributing as evenly as you can. Sprinkle brown sugar and cinnamon all over top.

Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log  into 1/2-inch pieces.
Preheat the oven to 375 degrees . Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.

Bake for 15 to 17 minutes.
While the rolls are baking, make the icing: Add the juices to a bowl. Add the powdered sugar and cream cheese. Blend together until it's nice and smooth.
Pull the rolls out of the oven when they're golden brown. Cool slightly then add icing.