A recipe for incredibly delicious, thick, light and fluffy Orange Rolls! These easy sweet orange rolls covered in cream (to make them extra moist) are topped with an orange glaze for a truly memorable treat!
Perfect for breakfast and brunch and great if you are feeding a crowd, these orange rolls are the ultimate treat for weekends, holidays or ANY time!
I adapted my better than the bakery cinnamon roll recipe and to be honest, I’m not sure which one you’re going to love more. Do we have to choose? I don’t think so!
This recipe for easy orange rolls is great for brunch and will have everyone talking! If you love everything sweet orange, you’ll also love Mandarin Orange Cake (Made From Scratch), Orange Pound Cake and Orange Bread. I’ve even got the easiest method for creating Dried Orange Peels for all kinds of kitchen goodies!
Table of Contents
Why You’ll Love these Orange Rolls
- These amazing Orange Rolls are light and fluffy but oh-so-decadent.
- They have a refreshing citrus flavor that pairs incredibly well with the sweet orange glaze.
- They’re perfect for New Year’s, Easter and Mother’s Day brunch, but truth be told, we enjoy them all year!
- Orange Rolls are so beautiful, even before they go in the oven! I love the sparkling sugar crystals zest pouring out of the rolls.
- They taste even better than they look! These babies (also known as orange buns) are good to the last bite (which you can always count on me eating) – they’re so moist!
- One bite and you’ll never buy canned or frozen orange rolls again!
Ingredients to Make Orange Rolls
For the Rolls
- Milk – Any kind of milk will work, but full fat is always best when you’re making these super decadent orange rolls.
- Butter – Unsalted or salted is fine. I generally have salted butter on hand so that’s what we use.
- Flour – All-purpose flour
- Sugar – White granulated sugar is required for these rolls.
- Salt – to balance out the sweet citrus flavor
- Active Yeast – Quick rise yeast is best.
- Eggs – The dough for these rolls comes together quickly and easily with the aid of a stand mixer. Use unsalted butter for this dough, if you do use salted, you may want to decrease the amount of salt added.
- Orange zest – Sprinkled on to the dough to give the rolls a slightly sweet and wonderfully rich and vibrant orange flavor.
- Heavy cream – This is poured on top of the rolls before they are baked in the oven. It’s the secret ingredient (and step) that make these Orange Rolls stand above the rest! Covering them with heavy cream makes these thick, fluffy rolls so moist and decadent.
Need help with yeast? I’ve got a complete guide that will take you through the steps of baking with yeast! Don’t miss these fabulous tips and tricks!
For the Glaze
- Powdered sugar – also known as confectioner’s sugar, this is a necessity for a smooth, creamy frosting.
- Orange juice – adds the perfect touch of citrus sweetness.
- Vanilla Extract– These rolls are topped off with a sweet and tangy vanilla orange glaze that seeps into the rolls for the best flavor and prettiest drizzle!
Variations
- Make these sweet rolls with a Cream Cheese Glaze instead of the orange icing.
- Add chopped nuts! Walnuts, pecans and almonds would work beautifully in these orange rolls.
- Don’t want to deal with orange zest? Simply replace with a little orange marmalade.
- Add a little Grand Marnier to the Glaze for an extra special treat!
These delightful, light and fluffy sweet orange rolls with orange glaze are made start to finish in less than an hour. The best part? 50 minutes of that you’re just patiently waiting while they rise to the occasion!
How To Make Orange Rolls
- In a saucepan over medium heat, add milk and butter. Stir until melted and remove from heat.
- In a mixing bowl, combine flour, sugar, salt. Add yeast and lukewarm milk mixture. Combine. Add egg.
- Using the dough hook attachment on your mixer, knead while gradually adding in flour until the dough forms a ball and pulls aways from the edges of the bowl. You can also knead by hand.
- Let dough rest for 10 minutes. Preheat oven to 350 degrees.
- On a floured surface, roll out dough into a rectangle. Spread melted butter on top. Paint butter on top with a pastry brush and sprinkle with sugar and orange zest. Using a knife or pizza cutter, cut 10 strips. Roll and place in a baking dish or cast iron skillet.
- Turn oven off. Cover rolls with a damp towel and allow to rise 25 minutes. Remove from oven, preheat again to 350 degrees. Cover rolls in heavy cream. Bake 15 minutes, or until slightly golden.
- Top the orange rolls with icing and serve.
The beauty about these rolls is that they do come together quickly, you just need a little patience to let them rise. If you are organized and want to get ahead with things, once the rolls have risen, you can cover them with plastic wrap and keep them in the fridge overnight.
In the morning preheat your oven, pour the cream over the rolls and bake as directed. You can also bake these rolls ahead of time and keep them covered in the fridge. Gently reheat them in the oven and spread the frosting before serving.
Top Tips To Make Orange Rolls
- Butter your baking dish before adding the rolls to it, so that once baked they are easy to remove and won’t stick.
- It’s best to use fresh orange juice when you make the glaze for a really fresh and tangy flavor.
Looking for more brunch inspiration? Don’t skip this incredible classic Quiche recipe, this Spinach and Feta Quiche, and this Chorizo Burrito Casserole.
How to Store Orange Rolls
- Room Temperature: Store these for up to two days in an airtight container on your kitchen counter.
- Refrigerator: If you have leftovers, keep them in an airtight container in the refrigerator up to three days. You can then reheat them in the oven or microwave to serve.
- Freezer: Freeze these after baking and cooling completely. Before adding glaze, place rolls on a sheet pan and freeze individually until hardened, then transfer to a freezer bag or container. They will keep well in the freezer for up to size months. To defrost, simply allow to come to room temp or microwave in 30 second increments until defrosted completely.
Dietary Considerations
- Vegetarian
- Nut Free
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If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
This recipe was originally posted March 2015, updated December 2020 with new tips and enhanced details.
More Roll Recipes
1 Hour Easy Orange Rolls Recipe
Ingredients
Dough
- ¾ cup milk
- ⅓ cup butter
- 2¼ cups flour + up to 1 c additional
- ¼ cup sugar
- ½ teaspoon salt
- 1 package yeast package active quick rise
- 1 egg large
Filling
- 4 tablespoons butter melted
- 1 cup sugar granulated white
- 2 tablespoons orange zest zest of 1 large orange
Poured Over Rolls Before Baking
- ¼ cup heavy cream
Glaze
- 2 cups powdered sugar
- 3 tablespoons orange or lemon juice
- 1 teaspoon vanilla
Instructions
- In a saucepan over medium heat, add milk and butter. Stir until melted and remove from heat.
- In a mixing bowl, combine 2¼ cup flour, ¼ cup sugar, salt. Add yeast and lukewarm milk mixture. Combine. Add egg.
- Using the dough hook attachment on your mixer, knead while gradually adding in up to 1 cup flour until the dough forms a ball and pulls aways from the edges of the bowl. You can also knead by hand.
- Let dough rest for 10 minutes. Preheat oven to 350 degrees F.
- On a floured surface, roll out dough into a rectangle approximately 12 by 18 inches wide. Spread melted butter on top. Paint butter on top with a pastry brush and sprinkle with sugar and orange zest. Using a knife or pizza cutter, cut into 10 even strips. Roll and place in a baking dish or cast iron skillet.
- Turn oven off. Cover rolls with a damp towel and allow to rise in the warmed oven for 25 minutes. Remove from oven, preheat again to 350 degrees F. Cover rolls in ¼ cup heavy cream. Bake 15 minutes, or until slightly golden.
- Top with icing and serve.
Notes
Tips and Variations
- Butter your baking dish before adding the rolls to it, so that once baked they are easy to remove and won’t stick.
- It’s best to use fresh orange juice when you make the glaze fro a really fresh and tangy flavor.
- Make these sweet rolls with a Cream Cheese Glaze instead of the orange icing.
- Add chopped nuts! Walnuts, pecans and almonds would work beautifully in these orange rolls.
- Don’t want to deal with orange zest? Simply replace with a little orange marmalade.
- Add a little Grand Marnier to the Glaze for an extra special treat!
To Store
- Room Temperature: Store these for up to two days in an airtight container on your kitchen counter.
- Refrigerator: If you have leftovers, keep them in an airtight container in the refrigerator up to three days. You can then reheat them in the oven or microwave to serve.
- Freezer: Freeze these after baking and cooling completely. Before adding glaze, place rolls on a sheet pan and freeze individually until hardened, then transfer to a freezer bag or container. They will keep well in the freezer for up to size months. To defrost, simply allow to come to room temp or microwave in 30 second increments until defrosted completely.
I don’t see any directions indicating what size the rectangle of dough is rolled.
Are the strips 1″, 1 1/2″, or 2 inches wide?
How long is the dough rolled to so there is enough length to make a nice sized coil.
Thanks.
Hi Deborah!
I’ve updated that detail, thanks so much for asking! My dough usually rolls into an approximately 12×18 rectangle and I cut it into 10 even strips. Hope that helps, enjoy!
Julie
Could you explain the benefits of covering the rolls with the cream before baking them? I’ve never seen that in the recipe directions before. Thanks
Making them INCREDIBLY moist! You won’t regret it!
Well these sound wonderful! I’m confused by step 6, though. Are we putting the covered rolls in the oven we just turned off (so it’s 350 degrees when we put them in there, with the towel over them)?
Eager to try for guests! Thanks for the lovely blog Julie!
Hi Karen!
I’m sorry I’m just now seeing this!
Yes, you warm the oven and then turn it off and allow them to rise in the warmed oven. It just helps the rising process go a little quicker- it doesn’t bake them just allows them to warm and rise faster.
Enjoy!
Julie
How big of a rectangle should the dough be rolled out to?
Approximately 9×12
Our paper published this recipe and I made them. They were delicious and the easiest rolls I have ever made. I also loved that it made 10 rolls -just the perfect amount.
My friend wants to make them for her grandson who is allergic to eggs. Is there a substitute for the egg?
So glad to have found your blog and will be visiting and baking again!
Hi Sylvia! So nice to “meet” you! Thanks for sharing…I had no idea they published my recipe. You can find my complete list for Baking Substitutions here. I haven’t tested for these rolls.
What size rectangle do you roll the dough into?
Hi there!
I’ve updated that detail, thanks for asking! I generally end up with a 12×18 inch rectangle.
Enjoy!
Julie
1. If you place unrisen dough in a 350 degree oven, it would seem that the yeast will be killed before the dough can rise. Please comment.
2. Regarding the filling, if you use marmalade, is 1 cup of sugar necessary to add to the sweetness?
Hi Don,
I’m sorry I’m just now seeing this!
Yes, you warm the oven and then turn it off and allow them to rise in the warmed oven. It just helps the rising process go a little quicker- it doesn’t bake them just allows them to warm and rise faster than they would at room temperature.
Yes, if you use marmalade you can eliminate the sugar there. Hope that helps, enjoy!
Julie
I buy instant yeast in bulk. Can I use that and how much in tsps., Please. TH for a response.
Hi Marilyn!
I’m sorry I’m just now seeing this. I believe a packet of yeast is equivalent to 2 and 1/4 teaspoons of volume. I hope that helps, Happy Holidays!
Julie
I’m confused about preheating the oven TWICE. Also, it sounds like you put the un-risen rolls in a 350 degree oven to raise. Please clarify!
I’m wondering about the extra cup of sugar as well. Where does it go?
Other than that, they sound yummy. Thanks!
I’m sorry that wasn’t more clear – I’ll update tomorrow.
I preheat to put the dough in a warm oven (and turn off), then preheat again to bake.
The up to 1 c of sugar is for the orange roll filling. Enjoy!
Hi Julie…I was just going to make these rolls, but I couldn’t figure out where that extra 1 cup of sugar went in the recipe. Also, what size of baking dish did you use? Thanks!
I updated to clarify, sorry about that! I use a pie dish or a cast iron skillet, but you can also use an 8-9″ cake pan.
I just picked up the ingredients for these beauties – I am making them tomorrow morning for a couple’s brunch 🙂 Can’t wait!
Yum, I’d love one right now! I hope you all love them as much as we do!
These look amazing! A neighbor just brought me a big basket of oranges from her trees. I’m going to try your recipe this weekend! Pinning…
Even better, Carole! What a thoughtful gift!
Beautiful! My family particularly likes orange rolls. I think we need to make these!