Homemade Orange Rolls Recipe – The Girl Who Ate Everything
Table of Contents
These Orange Rolls are a citrus orange version of a sweet roll. These are light, fluffy, and glazed with a sweet orange icing.
ORANGE CINNAMON ROLLS
When I want to make something special for breakfast usually we make these Cinnabon Copycat Cinnamon Rolls but when I want to switch it up I make these fluffy orange rolls.
They are definitely best warm out of the oven but with a 10 second warm up in the microwave they are just as juicy the next day.
HOW TO MAKE ORANGE ROLLS
To be honest there are several ways you can roll this orange roll recipe up but I prefer them in cinnamon roll shape versus crescent roll shape because I feel like the filling stays in place more.
The filling is made of butter, sugar, and orange zest. You can’t have sweet orange rolls without lots of orange flavor.
Spread it all over the dough and roll up.
For the best results, eat warm. Here they are right after I put on the glaze…
TIPS:
To slice the rolls easily you can use unflavored dental floss. The best way to do it is to slide the floss underneath, cross the strands over the top, and pull.
OTHER BREAKFAST RECIPES
Yield: 12 rolls
These Orange Rolls are light, fluffy, and glazed with a sweet orange glaze.
Rolls:
-
1
package
active dry yeast (2 ¼ teaspoons) -
1/4
cup
warm water -
1
cup
warm milk -
1/4
cup
sugar -
1/4
cup
canola or vegetable oil -
1
teaspoon
salt -
3
cups
all-purpose flour, plus 3/4 cup more as needed -
1
large
egg
Filling:
-
1/2
cup
butter, room temperature -
1
cup
granulated sugar -
2
tablespoons
fresh orange zest
Glaze:
-
4
tablespoons
butter, softened -
1
cup
powdered sugar -
¼
cup
orange juice -
1
teaspoon
orange zest for garnish
(optional)
-
In a small bowl, dissolve the yeast in the 1/4 cup warm water. Let it proof for 5 minutes which means it should bubble and foam.
-
While yeast is proofing, in a large bowl of a stand mixer, stir milk, sugar, oil, and salt together until sugar is completely dissolved. Add 2 cups of flour and beat well. Add egg and stir in. Add proofed yeast to flour mixture and remaining 1 cup of flour. Dough will be sticky. Take about 3/4 cup of flour and slowly mix in a little at a time until dough starts to pull away from the sides of the bowl and is not sticky and is a soft dough. You will not need the entire amount! I usually use around 1/2 to 3/4 cup.
-
At this point you can knead with a Kitchen Aid mixer or or place on a floured surface and knead until dough is smooth. Put dough into greased bowl and let the dough rise until double (about an hour) in a warm place.
-
For the filling: combine the butter, sugar, and orange zest in a small bowl.
-
Roll dough into a rectangle (about 17X12). Spread orange filling over dough. Starting with the long end roll up tightly and slice into 12 rolls. Place rolls cut side down in a greased 9×13 baking dish. Cover and let rolls rise a second time, at least 1 hour, in a warm place.
-
Bake at 350 degrees for about 10-14 minutes or until tops are just turning golden brown. Do not overbake!
-
While rolls are baking prepare the glaze. For the glaze: Mix together softened butter, powdered sugar, orange juice, and zest (if using). Add more juice or powdered sugar to your desired consistency. Brush glaze on baked rolls while still warm.
Source: changed slightly from my old roommate Lisa Poulsen.
