My Thanksgiving Orange Rolls

1 pkg (36 count) Rhodes frozen bread dough, dinner rolls
1 c white sugar
Cinnamon to taste
1 - 2 T fresh, grated orange rind
2 sticks melted butter

Glaze
1 pkg powdered sugar
3 T frozen orange juice concentrate
1/4 c melted butter
Milk to thin glaze

Grease 36 muffin tins.  Place one dinner roll in each, cover with plastic wrap and allow to rise as per package instructions.  Meanwhile, mix cinnamon, sugar and orange rind in a small bowl.  When the bread rolls have risen, poke a hole in the middle to form a bowl in each muffin cup.  Brush with melted butter and add 1-2 t cinnamon/sugar/orange rind mixture.  Gather up the edges, pinch together so they don't leak and turn upside-down.  When all the bread rolls are done, cover with plastic again and let rise another half hour or so.  Bake at 350 degrees for 15 minutes.

While they are baking, prepare the glaze by melting butter and mixing in orange juice concentrate until melted.  Pour powdered sugar into a bowl and add OJ/butter.   Mix well then add milk slowly until it is a glaze consistency, rather than a frosting consistency.  Remove bread rolls from oven and take out of muffin tins as soon as they are cool enough to handle.  Otherwise, any sugar that leaked from the bread rolls will glue them to the tin.  While still warm, frost with glaze.  Best served warm.