• Place dough on floured surface and roll out to a 17 x 6 inch rectangle (This is approximate, you can eyeball it- see post for helpful tips to make rolling it out easier).
• In a mixing bowl, place softened butter, orange zest, and 1 tablespoon orange juice concentrate. Mix with electric mixer until well blended.
• Spread orange butter over dough, leaving about 1/2 an inch all around on the outsides. Sprinkle with white sugar. Cut down the middle lengthwise with a pizza cutter (See photos in tutorial for visual).
• Beginning in the center, roll each side up into a log and press with hands to seal. Cut each log into 12 slices.
• Place slices in greased 24 cup mini muffin tin and cover. Allow to rise in warm place until doubled, 30 minutes to an hour.
• Bake in 350 oven for twenty minutes, or until lightly browned.

Glaze

• 1/2 cup confectioner's sugar
• 2 tablespoons frozen orange juice concentrate
• Stir together glaze ingredients until smooth and creamy. Brush over hot rolls as soon as they come out of the oven. Enjoy!

Remaining orange juice can be placed in a zipper seal bag and frozen until the next time you make orange rolls.