Add 2 cups flour, mix, then add in the remaining cup and a half of flour.
Let rise until double in bulk, about 1 hour.
Divide the dough into two portions.
Roll out first ball of dough into a 10- 12 inch circle on a floured surface.
Spread with half of orange filling. Cut into 8-12 pie shaped wedges (using a pizza cutter works well) and roll into crescent shapes. Begin with large end and end with point.
Set onto lightly greased cookie sheet.
Repeat with other half of dough.
Let all rolls rise until doubled, about 45 minutes.
Preheat oven to 350 degrees.
Bake for about 20 minutes or until golden.
Let rolls cool on pans for about 5 minutes before glazing.
Mix glaze ingredients in a small sauce pan and let boil for 2 minutes, stirring constantly.
Spread glaze on rolls. Serve immediately.
Notes
Tips:-I often half the glaze ingredients.-Best when served within 8 hours of baking.