Homemade Orange Rolls

Homemade orange rolls are light, fluffy, and soft with just the right hint of orange flavor. One of the easiest and tastiest roll recipes ever!

Featured with this recipe

1. What We Love About These Orange Rolls
2. Orange Rolls Ingredients
3. Step-by-Step Instructions
4. Orange Roll Glaze (optional)
5. Orange Roll Frosting (optional)
6. Tips for Success
7. Make-Ahead Instructions
8. Freezing Orange Rolls (Before or After Baking)
9. Storing the Leftovers
10. More Cinnamon Rolls Recipes
11. How to Make Orange Rolls
12. Orange Rolls Recipe

These orange sweet rolls are easy to make and are so yummy, they melt in your mouth. This orange rolls recipe is so much better than the store bought Pillsbury orange rolls. The fluffy, fragrant rolls are baked with a sweet orange glaze and perfect for any special occasion, Christmas morning, or just a cozy weekend at home. Make them ahead of time or keep them in the freezer so you can have them on hand anytime you need a delicious treat for breakfast or brunch.

What We Love About These Orange Rolls

These rolls are unique in that the glaze is on the BOTTOM of the rolls! The glaze becomes gooey and sticky and it makes them taste extra delicious.

Orange Rolls Ingredients

These fragrant orange rolls come together with just a few simple pantry ingredients, and of course, oranges! Here’s all you need to make this recipe:

For the dough:

• Butter – half a cup, or one cube. You can use unsalted butter to control sodium in the recipe.
• Whole milk – You can use 2% warm milk if that’s what you have in the fridge, but a whole milk mixture makes richer, more delicious rolls.
• Eggs – two whole eggs. Add one large egg at a time, whisking in between.
• Sugar – half a cup white granulated sugar
• Salt – one teaspoon salt. You can use kosher or table salt, whatever you have on hand.
• Hot water – half a cup, hot but NOT boiling
• Quick rise yeast – four and a half teaspoons, sprinkle into the hot water and let it sit in a warm place for five minutes.
• Sugar – one tablespoon to mix in with the yeast and water.
• All purpose flour – start with seven cups, and add another half cup if the dough seems to sticky. You’ll also need extra flour to create a floured surface to roll out the dough.

For the Filling:

• Oranges – two large oranges, or three small sized oranges should be the right amount of zest and juice for the filling.
• Sugar – one and a half cups
• Butter – half cup or one cube, melted

Step-by-Step Instructions

You will love this simple sweet dough! It can be used as a base to make many different kinds of rolls, not just orange rolls.

Prepare the Dough:

First, scald the butter and whole milk in a saucepan on the stove. It should be hot but not boiling. In a separate small bowl, combine the warm water, yeast and one tablespoon of sugar. Let it sit for for about five minutes until it’s nice and foamy. Using a stand mixer with a dough hook, add eggs, sugar and salt. Once that’s stirred together, add one cup of flour until just barely combined.

Then, add the cooled milk and butter to the mixing bowl, then add another one cup of flour. Now it’s time for the foamy yeast mixture, followed by the rest of the flour. Let it knead on medium speed for about five minutes. Pour the dough into a greased bowl and cover with a towel to let it rise.

Make the Orange Filling

Zest the outside of two large oranges, and combine it with sugar and melted butter. Add freshly squeezed juice to the mixture. Mix together and set aside.

Rolling and Filling:

Once the dough has doubled in size, use a rolling pin to roll out the dough on a lightly floured surface into a rectangle. Spread the orange zest, sugar and butter mixture all over the rectangle, about a quarter inch thick. Roll up lengthwise into a log shape.

Slicing and Arranging:

Use dental floss (non minted or flavored!) to slice the log into one inch rolls. Place each roll into a baking pan and loosely cover it with oiled plastic wrap. Let them rise for another 30 minutes while you preheat your oven to 350 degrees F. Bake the rolls for about 17-20 minutes until they’re golden brown.

Orange Roll Glaze (optional)

Because there is a delicious orange glaze on the bottom of the pan, you may find that these rolls are best served as-is. However, if you want to add additional glaze over the top to make these rolls extra sweet, give this orange glaze recipe a try:

Ingredients:

• 1 cup powdered sugar
• 2 tablespoons fresh orange juice (from about 1 orange)
• 1 teaspoon finely grated orange zest
• ½ teaspoon vanilla extract

Instructions:

1. In a mixing bowl, whisk together the powdered sugar, fresh orange juice, finely grated orange zest, and vanilla extract.
2. Start with 1 tablespoon of orange juice and add more as needed to reach your desired glaze consistency. You want the glaze to be smooth and easily drizzle off a spoon.
3. Once the glaze is well combined and reaches the desired consistency, it’s ready to use.
4. Drizzle the orange glaze over the warm orange rolls. You can do this by using a spoon to drizzle the glaze over the rolls in a zigzag pattern.
5. Allow the glaze to set before serving the orange rolls.
6. If you prefer a thicker glaze, you can add more powdered sugar. If you want a thinner glaze, add a bit more orange juice.

Orange Roll Frosting (optional)

If you prefer more of a frosting than a glaze, you can substitute our homemade cream cheese frosting for the orange glaze. I usually halve the recipe for the cream cheese frosting and add a little orange zest and a few tablespoons of orange juice to the cream cheese frosting to give it a citrus-y twist.

Tips for Success

• For fluffy, light rolls, use room temperature ingredients.
• Knead the dough for at least five minutes using a dough hook until the dough is smooth and elastic texture.
• Give the dough proper proofing time. Once the rolls are shaped and in the pan, let them proof for a half hour before baking.
• For extra flavor and texture you can add a handful of nuts, raisins or chocolate chips into the orange filling.

Make-Ahead Instructions

These rolls are easy to make ahead of time. After you’ve rolled and cut the orange rolls, cover with greased plastic wrap and pop them in the fridge overnight. In the morning, take them out of the refrigerator and let the rolls come to room temperature and allow them to proof and rise for about thirty minutes. Then bake as directed.

Freezing Orange Rolls (Before or After Baking)

These homemade rolls are perfect to have in the freezer for when you need a special treat or last minute breakfast.

• If you’re freezing the rolls BEFORE baking, roll and cut the orange rolls and set them out on a baking sheet, a few inches apart. Allow the individual rolls to freeze completely, then store them in a freezer container or a plastic gallon freezer bag. To bake, place the frozen rolls in a greased baking dish or in a greased muffin tin and let them thaw at room temperature. Then bake.
• To freeze AFTER baking, allow the rolls to cool completely before covering tightly with plastic wrap. Keep them in an airtight container in the freezer for up to two months. To thaw, set them out on the counter, then warm in the oven for a few minutes until heated through.

Storing the Leftovers

Keep any leftover rolls in the refrigerator for up to five days. Make sure they’re completely covered, either in an airtight container, a plastic bag or covered with plastic wrap to maintain their freshness.

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