Classic cinnamon rolls get a zingy update with this citrus-glazed twist. For a double batch, double the dough in a large bowl (it will fit in the bowl of a stand mixer); divide dough in half, and place in separate bowls to rise. If you don't have muffin tins to accommodate 24 rolls, bake one (12-roll) batch in an 8-inch square glass or ceramic baking dish, and increase the bake time to 20 to 23 minutes.
Recipe by Cooking Light December 2015
Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker
202 calories; fat 5g; saturated fat 2.8g; mono fat 1.4g; poly fat 0.4g; protein 4g; carbohydrates 36g; fiber 1g; cholesterol 41mg; iron 1mg; sodium 109mg; calcium 21mg.