Orange Rolls {recipe}

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One of my favorite things my Mom makes are her orange rolls! They are out of this world delicious. I try other peoples and it just doesn't even come close to hers. I especially crave them during this time of year and Easter time. They are the perfect balance between being sweet, while still tasting the roll part. 
Enough with all the talk about them..... Here's the recipe!
Linda's Orange Rolls 
Start with a basic roll dough recipe. I will share mine, but if you have one you love.... You can easily substitute it.
White Rolls Recipe:1 1/2 cups warm water1 T yeast1/4 cup sugar2 eggs1/2 cup oil1 t. salt5 cups flour (approximately), enough to make dough soft but not sticky
Mix sugar and water, add yeast and set aside (mixture should foam). Beat eggs, add oil and salt. Add yeast mixture and flour. Mix thoroughly. Place in buttered bowl and cover. Let rise to double in size (about 45 mins). 
{For a step my step tutorial you can look at my Red hot cinnamon rolls here as I describe the process- just one different ingredient! Instead of adding red hots sprinkle orange zest on top of the butter and sugar} 
Roll out dough into square or rectangle. Butter the dough good and sprinkle sugar across the entire dough (don't be shy with the butter and sugar as that is what makes it good!) Next sprinkle fresh orange zest across lightly. 
Cut the dough into rectangles and Now stack them on top of each other, but the last one flip it over so the sugar and butter side is down. These don't have to be perfect or even the same size. I like cutting mine with my Cutco steak knifes, but any knife will do. 
Place the squares in a GREASED cupcake/ muffin tin so you see the layers across. Then poke the outside to fill the tin. If there is too many squares take one out and or add another one if it doesn't fill completely.
Let the orange rolls rise until doubled, about 30 minutes. Bake at 375 degrees for about 14-17 minutes- watch until tops are nicely browned. 
While the rolls are baking make the glaze. 
Orange glaze:Powdered sugarorange juiceorange zestkaro
For every cup of powder sugar add 2 T orange juice. Blend until smooth. Add a tablespoon of Karo. The amount of glaze depends on how many you do. (I like to double the glaze if I dip the glaze on instead of spooning over the glaze, as it takes more glaze) Then set it back into the muffin tin on it's side. 
Now while they are still hot dip the top of the rolls with the glaze while holding onto the bottom of the roll (the part that was in the muffin tin). Eat one while their hot!