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posted by Christy Denneyon May 17, 202237 comments »
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These Orange Rolls are a citrus orange version of a sweet roll. These are light, fluffy, and glazed with a sweet orange icing.
ORANGE CINNAMON ROLLS
When I want to make something special for breakfast usually we make these Cinnabon Copycat Cinnamon Rolls but when I want to switch it up I make these fluffy orange rolls.
They are definitely best warm out of the oven but with a 10 second warm up in the microwave they are just as juicy the next day.
HOW TO MAKE ORANGE ROLLS
To be honest there are several ways you can rollthis orange roll recipe up but I prefer them in cinnamon roll shape versus crescent roll shape because I feel like the filling stays in place more.
The filling is made of butter, sugar, and orange zest. You can’t have sweet orange rolls without lots of orange flavor.
Spread it all over the dough and roll up.
For the best results, eat warm. Here they are right after I put on the glaze…
TIPS:
To slice the rolls easily you can use unflavored dental floss. The best way to do it is to slide the floss underneath, cross the strands over the top, and pull.
OTHER BREAKFAST RECIPES
- Homemade Cinnamon Rolls
- Red Velvet Cake Mix Cinnamon Rolls
- Fluffy Pancakes
- Pumpkin Cinnamon Rolls
Orange Rolls
4.12 from 18 votes
These Orange Rolls are light, fluffy, and glazed with a sweet orange glaze.
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Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
rise time: 2 hours hrs
Total Time: 25 minutes mins
Servings: 12 rolls
Ingredients
Rolls:
- 1 package active dry yeast (2 ¼ teaspoons)
- 1/4 cup warm water
- 1 cup warm milk
- 1/4 cup sugar
- 1/4 cup canola or vegetable oil
- 1 teaspoon salt
- 3 cups all-purpose flour, plus 3/4 cup more as needed
- 1 large egg
Filling:
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 2 tablespoons fresh orange zest
Glaze:
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- ¼ cup orange juice
- 1 teaspoon orange zest for garnish, (optional)
Instructions
In a small bowl, dissolve the yeast in the 1/4 cup warm water. Let it proof for 5 minutes which means it should bubble and foam.
While yeast is proofing, in a large bowl of a stand mixer, stir milk, sugar, oil, and salt together until sugar is completely dissolved. Add 2 cups of flour and beat well. Add egg and stir in. Add proofed yeast to flour mixture and remaining 1 cup of flour. Dough will be sticky. Take about 3/4 cup of flour and slowly mix in a little at a time until dough starts to pull away from the sides of the bowl and is not sticky and is a soft dough. You will not need the entire amount! I usually use around 1/2 to 3/4 cup.
At this point you can knead with a Kitchen Aid mixer or or place on a floured surface and knead until dough is smooth. Put dough into greased bowl and let the dough rise until double (about an hour) in a warm place.
For the filling: combine the butter, sugar, and orange zest in a small bowl.
Roll dough into a rectangle (about 17X12). Spread orange filling over dough. Starting with the long end roll up tightly and slice into 12 rolls. Place rolls cut side down in a greased 9x13 baking dish. Cover and let rolls rise a second time, at least 1 hour, in a warm place.
Bake at 350 degrees for about 10-14 minutes or until tops are just turning golden brown. Do not overbake!
While rolls are baking prepare the glaze. For the glaze: Mix together softened butter, powdered sugar, orange juice, and zest (if using). Add more juice or powdered sugar to your desired consistency. Brush glaze on baked rolls while still warm.
Notes
Source: changed slightly from my old roommate Lisa Poulsen.
Cuisine: American
Course: Breakfast
Author: Christy Denney
All Recipes Bread Breakfast Rolls
published on May 17, 2022
37 comments Leave a comment »
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37 comments on “Orange Rolls”
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Narnia Friend — Reply
hi christy, me again (narnia friend : )
got it on the ‘regular’ / ‘instant’ yeast thing, but am still a bit confused about the amount of yeast. i should have referred specifically to the question in the comments section – specifically:
PEGGY DUVALL saturday may 18, 2013
“2 Tablespoons of yeast is 6 teaspoons2 pkg. yeast is 4 & 1/2 teaspoons, I believe”
CHRISTY (THE GIRL WHO ATE EVERYTHING) saturday may 18, 2013
“Peggy, you’re absolutely right. I noticed that last time I made it. My roommate had written the recipe down, so I didn’t want to deter from it but I always use 2 packages.”also, there was a subsequent discussion addressing the 1 pkg. vs. 2 pkgs thing:
LAURA tuesday april 6, 2021
These might be the best rolls I have ever made!!! Recipe was perfect (I used the two packets of yeast) and dough was easy to work with. I even left half in the fridge for two days and it still mad(e) beautiful, fluffy rolls! Thanks!CHRISTY DENNEY friday april 30, 2021
You’re Welcome!so.. just for double checking (“double proofing” ; ) – is it 1 or 2 pkgs?
thank you very much again for your response and (in advance : ) for reading / responding to this follow up! truly appreciate it, and CANNOT WAIT to try these out! 🙂
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narnia friend — Reply
thank you very much for sharing this recipe – it sounds perfect! (been looking for a good one, and am really excited to try these out after just finishing a re-reading of ‘the chronicles of narnia’ (book 2 – ‘the lion, the witch and the wardrobe’, specifically) – (when the children go to the beavers’ dam and have an excellent meal of freshly caught fish with a “gloriously sticky marmalade roll” for dessert! : )
quick question about the recipe: do you use 2 pkgs of regular yeast? or could one use the “fast acting” kind? (does it matter?)
thank you so very much again! : )
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Christy Denney — Reply
Thanks you. The recipe calls for 1 package of regular yeast but you could also use instant.
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Lee Dewey — Reply
I love orange rolls. My mother used to make them when we were growing up in the fifties and she got the recipe from her mother. I found the ORIGINAL recipe in a cookbook that belonged to a 100 year old lady friend of my grandmother’s and have kept it all these years. It was a contest put on by Gold Medal Flour (1939). I’d love to send you a copy but don’t know how to get it to you. “Bake these luscious “orangey” tasting rolls — think up a name for them and send it in before May 31, 1939! Maybe you’ll win one of those marvelous cash prizes! Even without this special inducement — you’ll make this delicious baking a habit! Recipe makes about 1 1/2 dozen rolls.”
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Christy Denney — Reply
Oh wow I would love that
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Lee Dewey — Reply
Sorry – just revisited this website – how would I send a copy of this original recipe to you?
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Christy Denney — Reply
I got it! Thank you!
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Janice Fisher — Reply
I tried these orange rolls today and they turned out perfect. They are delicious and a very big hit at my house. I will definitely be making these again.
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Christy Denney — Reply
Thank you!
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Sarah — Reply
Can’t wait to make these. Any suggestions for high altitude?
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Christy Denney — Reply
I’m at high altitude and don’t need to make adjustments.
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Susan Gregoric — Reply
These look delicious. I can see sprinkling some Craisins on these before rolling them up.
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Christy Denney — Reply
Ooh I love that idea.
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Jamie — Reply
I make these every year for thanksgiving and they are always a huge hit! So delicious and fluffy and perfectly sweet.
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Christy Denney — Reply
Thank you!
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Laura — Reply
These might be the best rolls I have ever made!!! Recipe was perfect (I used the two packets of yeast) and dough was easy to work with. I even left half in the fridge for two days and it still mad beautiful fluffy rolls! THANKS!
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Christy Denney — Reply
You’re welcome!
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Gloria Beary — Reply
Hi Christy! I found you and was so happy to see your recipe for the Orange Rolls! I’m hoping that you are still active on-line and would love to follow you. I don’t know if you have an updated post, but the page I was on was dated 2009, so I would love to follow any more recent postings from you! Thanks much and God Bless!
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Christy Denney — Reply
Hi Gloria! I see you and I check comments on all posts. Welcome!
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Gmaophir — Reply
This would make a great base for garlic knots – chopped garlic, parsley, butter and parmesan cheese. . .same method
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Jenna — Reply
I love these! I have made them several times already. How would I go back prepping the night before so I can put them in the over first thing? Thanks!! Love your website!
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Christy {The Girl Who Ate Everything} — Reply
I would prep them up they are rolled up in crescent shape and then let them rise all night…
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Jenna — Reply
So I can just leave them out for like 12 hours on the kitchen counter and they will be okay? Do I need to cover them at all? Sorry about my last comment, I was typing on my phone 🙂
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Christy {The Girl Who Ate Everything} — Reply
Yes! They should be fine.
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Tori — Reply
Honestly…. I wasn’t a big fan. They didn’t taste bad, but they weren’t to die for, like I was expecting. I’m pretty sure I wouldn’t go through the three hour rigmarole again.
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jo — Reply
going to try this with a short cut…looks good.
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Peggy Duvall — Reply
2 Tablespoons of yeast is 6 teaspoons
2 pkg. yeast is 4 & 1/2 teaspoons, I believe-
Christy {The Girl Who Ate Everything} — Reply
Peggy,
You’re absolutely right. I noticed that last time I made it. My roommate had written the recipe down so I didn’t want to deter from it but I always use 2 packages.
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Christy {The Girl Who Ate Everything} — Reply
@Heather, I think homemade dough always wins but I totally think your shortcut will work beautifully!
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Mary Ellen — Reply
I agree! Homemade beats hydrogenated, partially hydrogenated, yellow #5 and red #40 any time.
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Heather — Reply
What’s your thoughts on using a premade crescent roll type dough and just making the filling and glaze? Do you think it would work? They sound so delish, and I love me some orange rolls!
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Anonymous — Reply
My grandmother used to make orange rolls all the time. She rolled the dough out, sprinkled it with sugar & orange zest & rolled it up like a cinnamon roll. Then she glazed them with the orange juice, orange zest, sugar mixture when they came out of the oven. I loved them! Have been looking for a good recipe.
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Christy {The Girl Who Ate Everything} — Reply
@The Queens MAB,
I made these the night before. I haven’t tried it with these but with my other cinnamon rolls and such, if you shape them and let them rise then you can put them in the fridge until the morning and bake them then.
Christy -
The Queens MAB — Reply
These look delicious! Did you bake them the night before too? Or bake in the morning? Thanks!
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Christy and John — Reply
I always have a little filling leak out. If you want you can cut down the butter in the filling a little bit but who wants to do that!! Just kidding. I am glad you liked the rolls.
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srichards — Reply
I tried your rolls today and they were fabulous! I never make rolls and pretty much swear off making anything that requires the use of yeast but, they looked so yummy, I had to give them a try. However, my filling just leaked out onto my pan. What can I do to keep the filling from cooking out?
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Brooke and Brett Martin — Reply
This is my same orange roll recipe…THE BEST. I think I’m going to make them this week thanks to you. YUMMMM…gosh i’m starving!
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