These orange sweet rolls taste like sunshine wrapped in a soft, buttery spiral. They’re tender, fluffy, and swirled with a fresh citrus filling that melts into the dough as they bake. Whether you’re making them for a lazy weekend, a holiday brunch, or just because, they feel special without being fussy.

If you’ve never baked with yeast before, don’t worry—this recipe is approachable and forgiving. The orange glaze on top ties everything together with a bright finish that keeps you reaching for seconds.

What Makes This Recipe So Good

• Fresh citrus flavor: Real orange zest and juice in the filling and glaze give these rolls a clean, natural sweetness.
• Soft, pillowy dough: Enriched dough with milk, butter, and eggs bakes up tender and fluffy.
• Make-ahead friendly: You can shape the rolls and refrigerate overnight, then bake in the morning.
• Balanced sweetness: The rolls are sweet but not overwhelming, thanks to the tangy glaze.
• Beginner-friendly method: Simple steps and clear cues make yeast baking less intimidating.

Ingredients

• All-purpose flour (about 4 to 4 1/2 cups)
• Granulated sugar
• Brown sugar (light or dark)
• Instant or active dry yeast
• Whole milk
• Unsalted butter
• Large eggs
• Oranges (you’ll need zest and juice, about 2–3 oranges)
• Salt
• Vanilla extract (optional, for the glaze)
• Powdered sugar (for the glaze)

Instructions

1. Warm the milk: Heat 1 cup of milk until it’s warm but not hot, about 105–115°F. If it’s too hot, it can kill the yeast.
2. Bloom or mix the yeast: If using active dry yeast, stir 2 1/4 teaspoons into the warm milk with 1 tablespoon sugar and let it sit until foamy, 5–10 minutes.If using instant yeast, you can add it straight to the flour and skip the blooming step.
3. Make the dough: In a large bowl, combine 3 1/2 cups flour, 1/4 cup granulated sugar, and 1 teaspoon salt. Add the warm milk-yeast mixture (or warm milk plus instant yeast), 1 egg, and 1/4 cup melted butter (slightly cooled). Mix until a shaggy dough forms.
4. Knead: Knead by hand on a lightly floured surface or in a stand mixer with a dough hook for 7–10 minutes.Add up to 1/2–1 cup more flour, a little at a time, until the dough is soft and slightly tacky but not sticky. It should spring back when poked.
5. First rise: Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes. A slightly warm, draft-free area works best.
6. Make the filling: In a small bowl, mix 1/2 cup softened butter, 1/2 cup granulated sugar, 1/3 cup brown sugar, the finely grated zest of 2 oranges, and a pinch of salt.Stir until creamy and spreadable.
7. Roll out the dough: Punch down the risen dough and roll it into a rectangle about 12×18 inches. Aim for even thickness so the rolls bake uniformly.
8. Spread and roll: Spread the orange filling evenly over the dough, leaving a 1/2-inch border on one long side. Roll up tightly from the opposite long edge, sealing the seam by pinching gently.
9. Slice: Use a sharp knife or unflavored dental floss to cut 12 equal rolls.For clean slices, mark the log first, then cut.
10. Second rise: Arrange rolls in a greased 9×13-inch pan, leaving a bit of space between each. Cover and let rise until puffy, 30–45 minutes. The rolls should look soft and expanded.
11. Bake: Preheat the oven to 350°F.Bake 22–28 minutes, until lightly golden on top and the centers register about 190°F. If browning too fast, tent with foil near the end.
12. Make the glaze: Whisk 1 1/2 cups powdered sugar with 2–3 tablespoons fresh orange juice, 1 tablespoon melted butter, a pinch of salt, and 1/2 teaspoon vanilla (optional). Adjust with more juice or sugar for your preferred thickness.
13. Glaze and serve: Spread the glaze over warm rolls so it melts into the swirls.Add extra orange zest on top for a pop of color and flavor.

How to Store

• Room temperature: Keep cooled rolls covered for up to 2 days. Rewarm briefly to refresh the texture.
• Refrigerator: Store up to 4 days in an airtight container. Warm in the microwave for 15–20 seconds before eating.
• Freezer: Freeze baked, unglazed rolls for up to 2 months.Thaw overnight, warm in a 300°F oven for 10 minutes, then glaze.
• Make-ahead option: After shaping, cover the pan and refrigerate overnight. Let the rolls sit at room temperature 45–60 minutes before baking.

Health Benefits

• Vitamin C from oranges: Fresh orange zest and juice add antioxidants and a little vitamin C, which supports immune health.
• Portion control: The individual roll format makes it easier to enjoy a treat without overdoing it.
• Less processed flavor: Using real citrus instead of artificial extracts keeps flavors clean and lets you skip additives.
• Customizable sweetness: You control the sugar and glaze thickness, which can help reduce overall sugar if desired.

Pitfalls to Watch Out For

• Overheating the milk: Milk hotter than 120°F can kill yeast. Aim for warm bathwater temperature.
• Too much flour: A stiff dough makes dense rolls.Keep it slightly tacky and add flour gradually.
• Under-proofing or over-proofing: Under-proofed rolls won’t rise well in the oven; over-proofed rolls may collapse. Look for puffy, marshmallow-like dough.
• Uneven rolling: Thick or thin spots lead to uneven baking. Roll the dough evenly and slice carefully.
• Skipping the salt: A pinch in the filling and glaze balances sweetness and boosts flavor.

Recipe Variations

• Cranberry Orange: Sprinkle chopped dried cranberries over the filling before rolling.
• Orange Cardamom: Add 1/2 teaspoon ground cardamom to the filling for a warm, floral twist.
• Orange Cream Cheese Frosting: Swap the glaze for a frosting made with cream cheese, powdered sugar, orange juice, and zest.
• Blood Orange: Use blood orange zest and juice for a stunning pink glaze and a slightly berry-like flavor.
• Nutty Orange: Add finely chopped toasted pecans or almonds to the filling for crunch.
• Whole Wheat Boost: Replace 1 cup of all-purpose flour with whole wheat flour for a heartier roll.Add a splash more milk if needed.

Can I use bread flour instead of all-purpose?

Yes. Bread flour will give a bit more chew and structure. If you use it, watch hydration and be ready to add a touch more milk to keep the dough soft.

What if I only have active dry yeast?

That works.

Bloom it in warm milk with a little sugar until foamy before mixing. If it doesn’t foam, your yeast may be expired.

Can I make these rolls without eggs?

You can. Replace the egg with 3 tablespoons milk or orange juice.

The rolls will be slightly less rich but still soft and tasty.

How do I know the dough has proofed enough?

Gently press a fingertip into the dough. If the indentation slowly springs back and doesn’t fully disappear, the dough is ready.

Why are my rolls dense?

Common reasons are adding too much flour, not kneading long enough to develop gluten, or under-proofing. Aim for a soft, slightly tacky dough and let it double on the first rise.

Can I halve the recipe?

Yes.

Use an 8- or 9-inch square pan and reduce bake time slightly. Start checking 3–5 minutes earlier.

Can I add orange extract for stronger flavor?

You can, but use it sparingly. A 1/4 teaspoon in the glaze can boost citrus notes without tasting artificial.

Fresh zest still does the heavy lifting.

In Conclusion

Orange sweet rolls from scratch are cozy, bright, and surprisingly simple to make. With a soft dough, zesty filling, and a glossy orange glaze, they strike the perfect balance of comfort and freshness. Follow the proofing cues, keep the dough slightly tacky, and don’t skip the zest.

Whether you bake them the same day or prep them overnight, these rolls are the kind of homemade treat that turns any morning into something special.