Orange Sweet Rolls Recipe – Soft, Zesty, and Comforting

These orange sweet rolls are the kind of cozy baking project that makes your whole kitchen smell incredible. The dough is soft and pillowy, the filling is bright with fresh orange zest, and the glaze adds just the right amount of sweetness. If you love cinnamon rolls, think of these as their sunny, citrusy cousin. They’re great for weekend brunch, holidays, or anytime you want a comforting treat with a fresh twist.

What Makes This Special

Orange sweet rolls recipe – Orange Sweet Rolls Recipe – Soft, Zesty, and Comforting These orange sweet rolls are the kind of coz

This recipe leans on fresh orange zest and juice for real, vibrant citrus flavor—no artificial extracts needed. The dough is enriched with butter and milk, so it bakes up tender and rich without being heavy. The orange-sugar filling melts into the spirals, and the creamy glaze ties everything together. It’s approachable for beginners and satisfying for experienced bakers who appreciate a well-structured roll.

Ingredients

Orange sweet rolls recipe – If you love cinnamon rolls, think of these as their sunny, citrusy cousin

• For the Dough:
• 3/4 cup warm whole milk (about 110°F)
• 2 1/4 teaspoons active dry yeast (one 0.25-oz packet)
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• 3 to 3 1/4 cups all-purpose flour, plus more for dusting
• Zest of 1 orange (about 1 tablespoon)
• For the Filling:
• 1/2 cup unsalted butter, very soft
• 3/4 cup granulated sugar
• Zest of 2 oranges (about 2 tablespoons)
• 1 tablespoon ground cinnamon (optional, for a citrus-cinnamon twist)
• Pinch of salt
• For the Orange Glaze:
• 1 1/2 cups powdered sugar
• 2–3 tablespoons fresh orange juice
• 1 tablespoon softened butter or cream cheese (for a richer glaze)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Extra orange zest for garnish (optional)

Instructions

1. Bloom the yeast: In a large bowl, combine warm milk and yeast. Sprinkle over the sugar and let it sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be inactive or the milk too hot or too cold.
2. Make the dough: Whisk in the egg, melted butter, vanilla, salt, and orange zest. Add 3 cups of flour and mix with a wooden spoon or dough hook until a shaggy dough forms. If it’s very sticky, add up to 1/4 cup more flour a tablespoon at a time.
3. Knead: Knead by hand on a lightly floured surface or with a mixer on medium-low for 6–8 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should spring back when pressed.
4. First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
5. Make the filling: In a small bowl, mix the softened butter, sugar, orange zest, cinnamon (if using), and salt until you have a spreadable paste.
6. Shape the rolls: Punch down the dough and roll it into a 12×16-inch rectangle. Spread the filling evenly, leaving a 1/2-inch border on one long edge. Roll up tightly from the opposite long side, pinching the seam to seal.
7. Slice: Trim the ends for clean spirals, then cut into 12 even rolls. A sharp knife or dental floss works well to avoid squishing the layers.
8. Second rise: Arrange rolls in a greased 9×13-inch pan, leaving a little space between them. Cover and let rise until puffy, about 35–50 minutes.
9. Bake: Preheat the oven to 350°F (175°C). Bake for 20–25 minutes, until lightly golden on top and 190°F internal temperature. If browning too fast, tent with foil for the last few minutes.
10. Glaze: Whisk powdered sugar, orange juice, butter or cream cheese, vanilla, and salt until smooth and pourable. Adjust with more juice or sugar as needed. Drizzle over warm rolls and sprinkle with zest if you like.

Storage Instructions

• Room temperature: Keep covered at room temp for up to 2 days. The glaze helps keep them soft.
• Refrigerator: Store up to 5 days in an airtight container. Rewarm in the microwave for 10–15 seconds to revive the texture.
• Freezer: Freeze baked, unglazed rolls for up to 2 months. Thaw overnight in the fridge, warm in a 300°F oven for 10 minutes, then glaze.
• Make-ahead option: After shaping, cover and chill overnight for a slow, cold rise. Bring to room temperature for 45–60 minutes, then bake as directed.

Benefits of This Recipe

• Bright flavor: Fresh orange zest and juice give clean, natural citrus notes.
• Soft, tender crumb: The enriched dough bakes up pillowy and moist.
• Flexible timing: You can bake the same day or proof overnight for convenience.
• Approachable method: Simple steps with familiar ingredients work for most skill levels.
• Great for sharing: The recipe makes a full pan—perfect for brunch or gifting.

Common Mistakes to Avoid

• Overheating the milk: Milk hotter than 115°F can kill yeast. Aim for pleasantly warm, not hot.
• Adding too much flour: A slightly tacky dough is ideal. Extra flour makes dense rolls.
• Under-kneading: Knead until smooth and elastic so the rolls rise well and bake evenly.
• Overbaking: Pull them when lightly golden. Dry, tough rolls are usually baked too long.
• Skipping the second rise: This proof is essential for light, fluffy spirals.

Recipe Variations

• Orange Cardamom: Add 1/2 teaspoon ground cardamom to the filling for a floral note.
• Orange Almond: Swap vanilla for almond extract in the glaze and sprinkle sliced almonds on top.
• Orange Cranberry: Sprinkle 1/2 cup finely chopped dried cranberries over the filling before rolling.
• Orange Cream Cheese Frosting: Replace glaze with a thick frosting using cream cheese, butter, powdered sugar, and orange zest.
• Whole Wheat Boost: Replace 1 cup of all-purpose flour with white whole wheat flour for a nuttier flavor. Add a splash more milk if needed.
• No-Cinnamon Version: Skip the cinnamon to let the orange flavor shine even more.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount and mix it directly with the flour. You can skip the blooming step, but still warm the milk and proceed as directed.

How do I know when the dough has risen enough?

It should double in size and feel airy. Press a fingertip into the dough; if the indentation slowly springs back but doesn’t disappear completely, it’s ready.

Can I make these rolls without a stand mixer?

Absolutely. A spoon and a bit of elbow grease work fine. Knead on a lightly floured surface until smooth and elastic.

What if I don’t have fresh oranges?

Fresh zest gives the best flavor. In a pinch, use bottled juice for the glaze and add a bit of orange extract to the filling, but the flavor won’t be as bright.

Why are my rolls dense?

Common causes are too much flour, under-kneading, or cutting the rise times short. Make sure the dough is slightly tacky, well-kneaded, and fully proofed.

Can I prepare them the night before?

Yes. Shape the rolls, cover, and refrigerate overnight. Let them warm up at room temperature until puffy, then bake and glaze.

How do I get neat spirals when slicing?

Use unflavored dental floss: slide it under the log, cross the ends over the top, and pull tight. It cuts cleanly without squashing the dough.

Can I reduce the sugar?

You can cut 2–3 tablespoons from the filling and use a lighter glaze. The texture will be the same, but the rolls will be less sweet.

What pan size works best?

A 9×13-inch pan fits 12 rolls nicely. You can also use two 9-inch round pans, placing 6 rolls in each.

How do I reheat leftovers?

Microwave individual rolls for 10–15 seconds or warm a covered pan in a 300°F oven for 8–10 minutes. Add a touch of extra glaze if you like.

Final Thoughts

These orange sweet rolls are bright, soft, and just sweet enough—perfect for mornings when you want something special without feeling fussy. The fresh citrus flavor keeps them light, and the simple technique makes them very doable at home. Whether you serve them for brunch or as an afternoon treat, they always feel like a small celebration. Make a pan once, and they’ll quickly become a repeat favorite.