Coat a baking sheet with nonstick cooking spray. Arrange frozen rolls in a single layer on baking sheet; cover with plastic wrap. Let stand for 15 minutes. Cut rolls in half horizontally and return to baking sheet; cover with plastic wrap. Let stand about 30 minutes more or until dough is completely thawed but not starting to rise.*

Grease a 10-inch fluted tube pan; set aside. In a shallow dish combine sugar, cinnamon, and orange peel. Dip half of the rolls in butter and coat with sugar mixture. Arrange coated rolls in prepared fluted tube pan. Drizzle half of the corn syrup over rolls in pan. Repeat with remaining rolls, adding them to the pan. Drizzle with remaining corn syrup and any remaining butter and sugar mixture.

Cover and let rise in a warm place until double in size (1 to 1-1/4 hours). (Or preheat oven to 200 degree F; turn oven off. Place pan in oven and let rolls rise until nearly double in size [about 35 minutes]. Remove rolls from oven and preheat oven to 350 degree F.)

Preheat oven to 350 degree F. Bake rolls in preheated oven about 35 minutes or until golden. Cool in pan on a wire rack for 5 minutes. Invert onto a serving plate. Serve warm. Makes 16 servings.

To quickly thaw the roll dough, arrange 6 frozen rolls on a microwave-safe plate. Cover; microwave on 100 percent (high) power for 25 seconds. Give plate a half-turn. Turn rolls over; microwave for 20 to 25 seconds more or until thawed. Repeat with remaining rolls. Cut thawed rolls in half. Continue as directed in steps 2 through 4.