Soft, pillowy orange rolls are a delightful treat that combines citrusy brightness with sweet, buttery indulgence. The dough rises to perfection in just two hours, creating a light and airy texture that melts in your mouth. A zesty orange glaze adds a glossy finish, balancing the richness with a refreshing tang. These rolls are perfect for brunch or a cozy weekend baking project, filling your kitchen with an irresistible aroma.
With a total time of just over three hours, including prep and baking, these rolls are surprisingly simple to make yet feel luxurious. Each bite offers a harmonious blend of fluffy dough, creamy filling, and vibrant citrus notes. Whether shared with loved ones or savored solo, these orange rolls are sure to brighten your day and satisfy your sweet tooth.
Ingredients for Orange Rolls
- Sweet Dough:
- 1 cup (236 ml) whole milk
- ⅓ cup (78 ml) water
- 2 ¼ teaspoons active dry yeast (1 packet)
- 5 Tablespoons unsalted butter, melted (not too hot)
- 1 large egg + 1 large egg yolk (room temperature preferred)
- ⅓ cup (70 g) granulated sugar
- 2 teaspoons salt
- 5 cups (625 g) all-purpose flour, divided (plus additional as needed)
- 2 teaspoons fresh orange zest
- Filling:
- ⅓ cup (70 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
- 6 Tablespoons butter, softened or nearly melted (divided)
- Orange Glaze:
- 1 ½ cups (190 g) powdered sugar
- 2 Tablespoons melted butter
- 2-4 Tablespoons orange juice (adjust for desired consistency)
Step-by-Step Instructions
- Prepare the Sweet Dough:
- Combine milk and water in a heatproof dish and warm in the microwave until 105-115°F (40-46°C). Stir before checking temperature.
- Pour the warm milk mixture into a large bowl (or stand mixer bowl). Add yeast and a pinch of sugar. Stir and let sit for 5-10 minutes until foamy.
- Once foamy, add ⅓ cup sugar, melted butter, eggs, salt, 2 cups (250g) flour, and orange zest. Stir until well combined.
- Gradually add remaining flour until the dough is slightly tacky and pulls away from the bowl. Knead by hand for 5-10 minutes or use a stand mixer with a dough hook for 3-5 minutes.
- Transfer dough to a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (1-2 hours).
- Prepare the Filling:
- Whisk together ⅓ cup sugar and cinnamon. Soften 6 Tablespoons butter (microwave briefly if needed). Use 2 Tablespoons to grease a 9×13 baking dish.
- Assemble the Rolls:
- Punch down risen dough and roll into a 10×20” (25x50cm) rectangle on a floured surface.
- Spread 4 Tablespoons butter evenly over the dough, leaving a ¼” (½ cm) border. Sprinkle with cinnamon sugar.
- Roll dough tightly from the 20” (50cm) side into a log. Cut into 12 even pieces and place in the greased dish. Cover and let rise for 30 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 25 minutes or until cooked through (check with a knife).
- Make the Orange Glaze:
- Whisk together powdered sugar, melted butter, and orange juice. Drizzle over warm rolls. Serve and enjoy!
Perfect Pairings: Serving Suggestions
Orange rolls are a delightful treat on their own, but they pair wonderfully with a hot cup of coffee or tea for a cozy breakfast or afternoon snack. For a brunch spread, serve them alongside fresh fruit, yogurt, or a savory quiche to balance the sweetness. Pro tip: Add a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert twist!
Keep It Fresh: Storage and Reheating Tips
Store leftover orange rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5-10 minutes. For best results, drizzle a little extra orange glaze after reheating to restore that fresh-baked flavor.
Mix It Up: Recipe Variations
Want to switch things up? Try adding a handful of chopped nuts or dried cranberries to the filling for extra texture and flavor. For a citrus twist, swap the orange zest and juice with lemon or lime. If you’re feeling adventurous, add a splash of vanilla extract or a pinch of cardamom to the dough for a unique spin on this classic recipe.
Time-Saving Hacks
Short on time? Prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, simply assemble, let it rise for 30 minutes, and bake. Alternatively, use pre-made dough or frozen rolls as a shortcut. Remember, the glaze can be made ahead and stored in the fridge—just give it a quick stir before using.
Essential Equipment Guidance
For this recipe, a stand mixer with a dough hook attachment can save time and effort when kneading the dough. If you’re mixing by hand, a large mixing bowl and a sturdy wooden spoon are must-haves. A rolling pin and a sharp knife or bench scraper will make shaping and cutting the rolls a breeze. Don’t forget a 9×13 baking dish for perfectly spaced rolls!
Orange Rolls
Ingredients
Sweet Dough
- 1 cup whole milk 236 ml
- ⅓ cup water 78 ml
- 2 ¼ teaspoons active dry yeast 1 packet
- 5 Tablespoons unsalted butter melted but not too hot
- 1 large egg + 1 large egg yolk room temperature preferred
- ⅓ cup granulated sugar 70 g
- 2 teaspoons salt
- 5 cups all-purpose plain flour 625 g, divided, plus additional as needed
- 2 teaspoons fresh orange zest
Filling
- ⅓ cup granulated sugar 70 g
- 1 ½ teaspoons ground cinnamon
- 6 Tablespoons butter softened/nearly melted, divided
Orange Glaze
- 1 ½ cups powdered sugar 190 g
- 2 Tablespoons melted butter
- 2-4 Tablespoons orange juice
Instructions
- Combine milk and water in a heatproof dish and warm in the microwave until 105-115F (40-46C) (stir before checking temperature).
- Pour the milk mixture into a large bowl (you could also use a stand mixer for this recipe), add the yeast and sprinkle in a generous pinch (about 1 teaspoon) of granulated sugar. Stir and allow to sit for about 5-10 minutes until yeast is foamy (if yeast does not foam see my FAQ section, you will need to start over).
- Once yeast is foamy, add ⅓ cup granulated sugar, melted butter, eggs, salt, 2 cups (250g) of flour, and orange zest. Stir well until ingredients are well-combined.
- Gradually add additional flour (if using a stand mixer use the dough hook attachment and low-speed) until the dough clings to itself and pulls away from the sides of the bowl. Add flour until the dough is slightly tacky to the touch. If making by hand, transfer to a clean, lightly floured surface and knead for 5-10 minutes until the dough is smooth and elastic (if using stand mixer, mix on low/medium speed for 3-5 minutes). Add more flour as needed.
- Transfer to a large lightly oiled bowl and turn the dough to lightly coat the entire surface with oil. Cover and allow it to rise in a warm, draft-free place until doubled in size (about 1-2 hours).
- Meanwhile, prepare your filling by whisking together ⅓ cup granulated sugar and ground cinnamon. If your butter for the filling is not easily spreadable, pop it in the microwave for a few seconds until slightly melty. Use 2 tablespoons of butter to generously grease the sides and bottom of a 9×13 baking dish and set aside.
- Once dough has risen, punch down and transfer to a clean lightly floured surface. Roll to a 10×20” (25x50cm) rectangle.
- Spread 4 tablespoons of butter (reserve 2 tablespoons for greasing pan) evenly across the surface of the dough, leaving a ¼” (½ cm) perimeter of the dough unbuttered. Sprinkle evenly with cinnamon/sugar.
- Starting with one 20” (50cm) end, roll dough tightly into a log. Cut into 12 even pieces and space them evenly in greased pan. Cover with a clean towel and allow to rise until the gaps between the rolls have been mostly filled, about 30 minutes. Meanwhile, preheat oven to 350F (190C).
- Once rolls have risen and oven is preheated, remove towel and bake in 350F (175C) oven for 25 minutes (if using a glass baking dish you may need longer) or until cooked through (I use a knife to check if the cinnamon rolls are cooked through or still gooey inside).
- While rolls are cooling, prepare your glaze by whisking together sugar, butter,and orange juice. Drizzle or spread over rolls while still warm. Enjoy!