Crock Pot Sweet Orange Rolls

    7 tablespoons salted butter
    1/2 cup brown sugar
    1 (8oz) can Pillsbury Crescent Rolls
    1/3 cup orange marmalade
Orange Glaze
    1 tablespoon salted butter, melted
    1 cup powdered sugar
    Zest and juice of 1 orange
    Stir 3 tablespoons melted butter and 1/4 cup brown sugar into the bottom of the Crock-Pot.
    Unroll the crescent dough and pinch seams together. Spread evenly with 5 tablespoons of softened butter. Spread the orange marmalade on top of the butter, then sprinkle brown sugar on top. Roll the dough tightly into a log, and cut into 8 equal pieces (about 1-inch wide). Place the buns in the Crock-Pot and cook on HIGH for 1-2 hours until the bottoms of the buns are golden brown.
    Top with glaze and serve warm.
Orange Glaze
    In a cup or jar, add the powdered sugar, melted butter, and orange zest. Cut the orange in half and squeeze in just enough juice to make a glaze. Stir with a fork until smooth and combined. If the glaze is too thin you can add more powdered sugar. Pour over the top of the buns.

Cranberry Orange Rolls Breakfast Wreath

                                                                                                     
 2 c warm milk
 1 tbs. orange juice concentrate
 2 tbsp yeast
 ¼ c sugar ( I like to use 1/3 c when using this recipe for sweet rolls)
 2 tsp salt
 ½ c butter melted
 1 egg
 4 ½ to 5 c flour
 In a mixer, combine 2 cups of the flour with the yeast. Add the warm milk
 combined with the OJ concentrate, sugar and salt, mix. Add the egg and butter.
 Beat all for 2 minutes. Add enough of the remaining flour to make a soft dough.
 Cover the bowl and let rise for about 10-15 minutes. Use as dinner rolls or in
 your favorite sweet roll recipe.½ roll recipe
 2 c cranberries
 1 c water
 4 tbs orange juice concentrate
 ½ c brown sugar
 1/2 c white sugar
 1/3 c orange zest

Cranberry Orange Rolls              Icing
 2-3 c powdered sugar (approximately)
 ¼ c butter softened or cream cheese softened
 ½ tsp vanilla
 ¼ cup orange zest
 Milk for desired consistency

Combine the cranberries, water OJ and brown sugar in a sauce pan. Bring to a
 boil, stirring occasionally. When you start to hear cranberries start to pop, reduce
 heat and simmer for 5 minutes, remove from heat. Wait 5 minutes then place
 mixture in a strainer.

Roll dough approximately into a 7X12 rectangle. Sprinkle evenly with 1/2 c white
 sugar and 1/3 c orange zest and prepared cranberries (reserve a few for
 decoration if desired). Roll up lengthwise as you would for cinnamon rolls and cut about an
 inch thick (we use the dental floss trick to cut ours). Arrange on a cookie sheet in a wreath formation about 1 inch apart. Let rise in a warm place for about 30 minutes.
 Bake at 350 degrees for about 15-20 minutes until golden. Cool a few minutes and ice
 and decorate with reserved cranberries. Enjoy