Orange Rolls (Soft, Fluffy, Easy Sweet Rolls)

Soft orange rolls in a baking dish with glossy orange glaze dripping into the swirls, zest scattered on top.

These Orange Rolls are soft, fluffy sweet rolls filled with buttery orange sugar and finished with a bright orange glaze. They bake up golden and cozy, with a fresh citrus smell that makes your kitchen feel like a bakery. Every bite is tender, lightly sticky, and bursting with orange flavor. If you love cinnamon rolls, you’ll love these orange rolls even more for breakfast or brunch.

Introduction

Orange rolls are the kind of treat that makes a normal morning feel special. You get warm, fluffy spirals with a sweet orange filling, then a shiny glaze that melts into all the swirls.

The not-so-secret trick is using orange zest in both the filling and the glaze. Zest carries the strongest citrus oils, so your orange rolls taste bright and real, not like candy.

This Orange Rolls recipe is a total crowd-pleaser—perfect for holidays, brunch, or a cozy weekend bake. People always go back for seconds, and yes, they’ll ask for the recipe.

Why You’ll Love This Orange Rolls

• Bakery-soft swirls: Tender dough bakes up fluffy and light for the best sweet rolls.
• Bright orange flavor: Real orange zest and juice make these taste fresh and sunny.
• Make-ahead friendly: Prep the night before for an easy morning bake.
• Perfect for brunch: These feel special but are simple enough for home cooks.
• Better than store-bought: Warm rolls plus homemade glaze are next-level cozy.

Ingredients for Orange Rolls

For the dough

• Whole milk (3/4 cup, warm): Helps the yeast wake up and makes soft rolls. Swap: 2% milk works fine.
• Active dry yeast (2 1/4 teaspoons): Gives the rolls lift and fluff. Swap: instant yeast works; mix it right into the flour.
• Granulated sugar (1/4 cup): Feeds the yeast and sweetens the dough.
• Unsalted butter (4 tablespoons, melted): Adds richness and tenderness.
• Egg (1 large): Helps the dough stay soft and sliceable.
• All-purpose flour (3 cups): The main structure. Tip: Add more only if dough is very sticky.
• Fine salt (3/4 teaspoon): Balances sweetness and boosts flavor.

For the orange filling

• Unsalted butter (4 tablespoons, softened): Helps the filling spread and makes it gooey.
• Granulated sugar (1/2 cup): Sweetens the swirl.
• Orange zest (2 tablespoons): Big orange flavor without extra liquid.
• Orange juice (1 tablespoon): Helps the filling melt into the layers.
• Ground cinnamon (1/2 teaspoon, optional): Adds cozy warmth without turning it into a cinnamon roll.

For the orange glaze

• Powdered sugar (1 1/2 cups): Makes a thick, shiny glaze.
• Orange juice (3–5 tablespoons): Thins the glaze and adds tang.
• Orange zest (1 teaspoon): Makes the glaze smell incredible.

How to Make Orange Rolls

• 1. Bloom the yeast: Warm the milk to about 105–110°F (warm, not hot). Stir in yeast and 1 teaspoon sugar. Let sit 5–8 minutes until foamy.
• 2. Mix the dough: In a large bowl, whisk remaining sugar, melted butter, egg, salt, and the foamy yeast mixture. Add flour and stir until a shaggy dough forms.
• 3. Knead until smooth: Knead by hand 8–10 minutes (or mixer 5–6 minutes) until the dough is smooth and slightly tacky. If it’s very sticky, add 1 tablespoon flour at a time.
• 4. Let it rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot 60–90 minutes until doubled.
• 5. Make the filling: Stir softened butter, sugar, orange zest, orange juice, and cinnamon if using into a spreadable paste.
• 6. Roll and fill: Roll dough into a 12×16-inch rectangle. Spread the orange filling evenly, leaving a 1/2-inch border. Roll up tightly from the long side.
• 7. Slice and proof: Cut into 12 rolls and place in a greased 9×13-inch pan. Cover and rise 30–45 minutes until puffy.
• 8. Bake and glaze: Bake at 350°F for 20–26 minutes until lightly golden. Whisk powdered sugar with orange juice and zest. Drizzle over warm rolls so it melts into the swirls.

Reader Review: These orange rolls were unbelievably soft and the glaze tasted like fresh oranges. My family asked me to make them again the next weekend.

Tips for Perfect Orange Rolls

• Keep the milk warm, not hot: Hot milk can slow down yeast.
• Don’t over-flour: A slightly tacky dough bakes up softer than a dry dough.
• Use dental floss to cut rolls: It keeps the spirals round and clean.
• Bake until just golden: Overbaking dries sweet rolls out fast.
• Glaze while warm: The glaze melts into the top for that bakery finish.

Variations & Substitutions

• Cream cheese glaze: Swap half the powdered sugar glaze for a softened cream cheese base for extra richness.
• Cranberry orange: Sprinkle 1/2 cup dried cranberries over the filling before rolling.
• Nutty crunch: Add 1/3 cup chopped pecans to the filling for texture.
• Lazy version: Use store-bought dough, then add homemade orange filling and glaze.
• Overnight rise: After slicing, cover and refrigerate overnight. Let sit 30 minutes at room temp, then bake.
• Mini rolls: Cut into 16 smaller rolls and start checking at 16–18 minutes.

Storing & Reheating

• Fridge: Store covered for 3–4 days. Warm individual rolls 10–15 seconds in the microwave.
• Freezer: Freeze baked rolls (unglazed is best) up to 2 months. Thaw overnight and warm before glazing.
• Make-ahead: Assemble the pan of rolls, refrigerate overnight, then bake in the morning for easy brunch.

Serving Suggestions & Pairings

• Serve with scrambled eggs and fruit for a simple brunch plate.
• Pair with coffee or a vanilla latte for the coziest morning.
• Add extra zest on top for a bright, fresh finish.
• Bring to holidays as a sweet breakfast that feels special.

Orange Rolls Recipe Card

Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 2 hours 15 minutes
Yield: 12 rolls
Category: Desserts & Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the dough

• 3/4 cup whole milk, warm
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted
• 1 large egg
• 3 cups all-purpose flour
• 3/4 teaspoon fine salt

For the filling

• 4 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 2 tablespoons orange zest
• 1 tablespoon orange juice
• 1/2 teaspoon ground cinnamon, optional

For the glaze

• 1 1/2 cups powdered sugar
• 3–5 tablespoons orange juice
• 1 teaspoon orange zest

Instructions

• 1. Stir yeast and 1 teaspoon sugar into warm milk. Rest 5–8 minutes until foamy.
• 2. Whisk remaining sugar, melted butter, egg, salt, and yeast mixture. Stir in flour to form dough.
• 3. Knead until smooth and slightly tacky. Cover and rise 60–90 minutes until doubled.
• 4. Mix filling ingredients. Roll dough to 12×16 inches and spread filling. Roll up and slice into 12 rolls.
• 5. Place in greased 9×13-inch pan. Rise 30–45 minutes until puffy.
• 6. Bake at 350°F for 20–26 minutes until lightly golden.
• 7. Whisk glaze and drizzle over warm rolls.

Notes

• For overnight rolls, refrigerate sliced rolls overnight, then bake in the morning.
• Glaze while warm so it melts into the swirls.

If you make these Orange Rolls, leave a rating and tell me how they turned out. Would you add cranberries, nuts, or keep them classic and extra orangey?

Orange Rolls (Soft, Fluffy, Easy Sweet Rolls)

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• Author: Donald Anderson
• Total Time: 2 hours 10 minutes
• Yield: 9–12 rolls 1x
• Diet: Vegetarian

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Description

Soft orange rolls with a pillowy dough, bright orange-sugar filling, and a creamy orange vanilla icing—perfect for weekend brunch.

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Ingredients

Scale 1x2x3x

Dough

• 3/4 cup whole milk, warmed to about 110°F
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 6 tablespoons unsalted butter, melted
• 1 tablespoon orange zest
• 3 cups all-purpose flour (plus more for dusting)
• 3/4 teaspoon fine salt

Filling

• 6 tablespoons unsalted butter, softened
• 1/2 cup packed light brown sugar
• 2 tablespoons orange zest
• 1 1/2 teaspoons ground cinnamon (optional)

Icing

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 1/4 cups powdered sugar
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Bloom yeast: Stir warm milk, yeast, and 1 teaspoon sugar. Rest 5–10 minutes until foamy.
2. Mix dough: Whisk in remaining sugar, egg, yolk, melted butter, and orange zest. Add flour and salt; mix to a shaggy dough.
3. Knead & rise: Knead 6–8 minutes until smooth. Place in greased bowl; cover and rise 60–90 minutes until doubled.
4. Fill: Roll dough to a 14×10-inch rectangle. Spread softened butter. Mix brown sugar, zest, and cinnamon; sprinkle evenly.
5. Roll & cut: Roll tightly from the long side. Cut into 9–12 rolls.
6. Second rise: Place in greased 9×13-inch pan. Cover and rise 30–45 minutes.
7. Bake: Heat oven to 350°F. Bake 20–25 minutes until lightly golden.
8. Ice: Beat icing ingredients until smooth. Spread over warm (not hot) rolls.

Make-ahead option

• After shaping, cover and refrigerate overnight. Bring to room temperature 45–60 minutes, then bake.

Notes

1. Proof yeast in warm milk with 1 teaspoon sugar, 5–10 minutes.
2. Mix in remaining sugar, egg, yolk, butter, and zest; add flour and salt.
3. Knead until smooth; rise until doubled, 60–90 minutes.
4. Roll, butter, and sprinkle filling; roll up and cut.
5. Rise 30–45 minutes; bake at 350°F for 20–25 minutes.
6. Beat icing; spread over warm rolls.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American