Two Fruity Sweet Rolls

Rolls

1 (1/4 ounce) package yeast (2 1/4 t)
1/4 cup warm water
1 cup warm milk
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 egg, lightly beaten
3 1/2 cups flour plus more for kneading

Combine yeast and water in small bowl. Stir to dissolve. In bowl of mixer, mix milk, shortening, sugar, salt, and egg. Add yeast mix; blend well. Mix in flour. Turn dough out onto a floured surface and knead for about 7 minutes.
Spray a bowl with cooking spray. Put dough in bowl and turn to grease top.
Cover with dish towel and let rise until doubled, about 1 hour.
Punch dough down; divide in half.
Roll each into a 15x10 rectangle.

Orange Filling

1/2 cup sugar
1/4 cup butter, softened
1 T orange zest

Stir until well combined.

Raspberry Filling

1/2 cup raspberry pie filling

Frosting

8 oz cream cheese, softened
1/4 cup butter, softened
3 cups powdered sugar

Beat together until light and fluffy. Split in half. To orange roll frosting, add:

1 T orange zest
2-3 T orange juice

To raspberry roll frosting, add:

1 t vanilla

Spread orange filling on one rectangle, spread raspberry filling on other rectangle. Roll up length wise. Cut each log into 15 rolls. Put rolls on well greased cookie sheets (a silpat works great for these).
Cover and let rise until doubled, about 45 minutes.
Bake at 375* for 20-25 minutes, until lightly browned.
Frost rolls while warm.

All you have to do is call around 9 and there is a good chance you will get an invite for brunch.