There’s something absolutely magical about homemade orange rolls—the way the bright citrus aroma fills your kitchen, the tender dough that practically melts in your mouth, and that gorgeous glaze that catches the light. This easy orange rolls recipe is perfect for weekend breakfasts, holiday brunches, or whenever you want to impress your family with bakery-quality treats made right at home.
What I love most about these rolls is how approachable they are, even for beginner bakers. The dough comes together in minutes, the orange filling is simple but bursting with flavor, and the whole process feels less intimidating than you’d think. Plus, you can prepare them the night before and bake fresh in the morning—talk about a game-changer for busy schedules!
These orange rolls are similar in technique to our other beloved comfort recipes, where quality ingredients and proper technique create something truly special. The combination of fresh orange zest and juice creates a brightness that contrasts beautifully with the soft, pillowy dough. Whether you’re serving them alongside a fresh salad for brunch or enjoying them as a standalone treat, these rolls are guaranteed to become a household favorite.
The secret to perfect orange rolls lies in three key elements: using fresh orange zest for maximum flavor, not overworking your dough, and allowing proper rise time. I’ve tested this recipe countless times to ensure it works beautifully in any kitchen, and I’m thrilled to share it with you today.
For more inspiration on elevated baking, check out our collection of premium recipes and quick kitchen solutions. You might also enjoy exploring other comfort food favorites that bring joy to the table.
For professional baking tips and techniques, I recommend checking out Serious Eats’ baking guides, Bon Appétit’s pastry techniques, and New York Times Cooking for authoritative recipes. These resources have been invaluable in my baking journey, and I think you’ll find them equally helpful as you master this orange rolls recipe.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon instant yeast
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 3/4 cup whole milk, warmed to 110°F
- 2 large eggs, room temperature
- Zest of 2 fresh oranges (about 2 tablespoons)
- 1/4 cup fresh orange juice
- 6 tablespoons unsalted butter, softened (for filling)
- 1/2 cup granulated sugar (for filling)
- 2 tablespoons fresh orange zest (for filling)
- 1/4 teaspoon salt (for filling)
- 2 cups powdered sugar (for glaze)
- 3-4 tablespoons fresh orange juice (for glaze)
- 1 tablespoon unsalted butter, melted (for glaze)
- Pinch of salt (for glaze)
Instructions
- In a large mixing bowl, combine the flour, instant yeast, granulated sugar, and salt. Whisk these dry ingredients together until well combined and evenly distributed.
- Create a well in the center of the dry ingredients and add the melted butter, warm milk, eggs, orange zest, and fresh orange juice.
- Using an electric mixer with the dough hook attachment, mix on low speed for 2 minutes until the dough starts to come together, then increase to medium speed and knead for 6-8 minutes until the dough is smooth, elastic, and slightly sticky.
- Form the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides with oil. Cover with a damp kitchen towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling by combining the softened butter, granulated sugar, orange zest, and salt in a small bowl. Mix until well combined and set aside.
- Once the dough has doubled, punch it down gently and transfer it to a lightly floured work surface. Roll the dough into a 16×12 inch rectangle using a rolling pin.
- Spread the orange filling evenly over the entire surface of the dough, leaving a small border around the edges.
- Starting from the longer side, tightly roll the dough into a log, pinching the seam as you go to seal it securely.
- Using a sharp knife or dental floss, cut the roll into 12 equal pieces, each approximately 1.5 inches wide.
- Place the rolls in a greased 9×13 inch baking pan, arranging them in rows with just a bit of space between each roll for rising and baking.
- Cover the pan with a damp towel or plastic wrap and let the rolls rise in a warm place for 45 minutes to 1 hour, until they’re puffy and nearly touching each other.
- While the rolls complete their final rise, preheat your oven to 375°F.
- Bake the rolls for 22-27 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- While the rolls bake, prepare the glaze by whisking together the powdered sugar, fresh orange juice, melted butter, and salt until smooth and pourable.
- Remove the rolls from the oven and let them cool in the pan for 5 minutes, then drizzle the orange glaze generously over the warm rolls.
- Allow the rolls to cool for an additional 10-15 minutes before serving to let the glaze set slightly, though they’re absolutely delicious served warm.
Pro Tips
- **Make-Ahead Magic**: You can prepare these rolls up to 24 hours in advance. After shaping and placing in the baking pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, remove from the fridge, let sit at room temperature for 30 minutes while preheating the oven, then bake as directed. This is perfect for stress-free entertaining!
- **Orange Selection**: Use fresh, fragrant oranges for the best flavor. Navel oranges work beautifully for this recipe. If your oranges aren’t particularly juicy, you can supplement with bottled fresh orange juice, though fresh is always preferable for maximum citrus brightness.
- **Dough Texture**: The dough should be slightly sticky but manageable. If it’s too sticky to roll, dust your work surface lightly with flour, but avoid using too much as this can make the rolls tough.
- **Rise Time Flexibility**: If your kitchen is cool, your rise times may take longer—this is perfectly fine and actually develops better flavor. Conversely, in very warm kitchens, dough may rise faster, so check it periodically to avoid over-proofing.
- **Glaze Consistency**: The glaze should be thick but pourable. If it’s too thick, add more orange juice one teaspoon at a time. If too thin, add more powdered sugar gradually until you reach the desired consistency.
- **Storage**: Store cooled rolls in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month. Reheat gently in a 300°F oven for about 10 minutes before serving.
- **Ingredient Substitutions**: If you don’t have instant yeast, active dry yeast works equally well. For a dairy-free version, use plant-based milk warmed to the same temperature and substitute vegan butter in the same quantities.
- **Perfecting Your Rolls**: For evenly-sized rolls, try using a bench scraper or unflavored dental floss to cut through the dough roll instead of a knife. This creates cleaner cuts and more uniform bakes.
- **Serving Suggestions**: These rolls pair beautifully with coffee, tea, or hot chocolate for breakfast. They’re also wonderful served alongside a fresh salad for a unique brunch presentation.
- **Flavor Variations**: Consider adding a teaspoon of vanilla extract to the dough or incorporating a tablespoon of honey into the filling for added depth and complexity.