Orange Sweet Rolls are a delightful treat that combines the sweet, citrusy goodness of oranges with soft, fluffy dough. Perfect for breakfast, brunch, or a snack, these rolls are sure to please anyone with a sweet tooth. The warm aroma of orange and cinnamon wafting through your kitchen will make your home feel cozy and inviting, encouraging everyone to gather around the table.
Why Make This Recipe
Making Orange Sweet Rolls from scratch is not only rewarding but also a fantastic way to impress family and friends. The combination of fresh orange juice and zest adds a bright flavor that pairs wonderfully with the sweet dough. Plus, the process of kneading and rolling the dough can be a therapeutic and enjoyable experience. Whether you’re an experienced baker or a novice, this recipe is simple enough for anyone to follow.
How to Make Orange Sweet Rolls
Ingredients:
- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 6 Tablespoons (75g) granulated sugar, divided
- 1 Tablespoon (9g) active dry or instant yeast
- 5 Tablespoons (71g) unsalted butter, softened to room temperature
- 2 Tablespoons (30ml) freshly squeezed orange juice
- 1 Tablespoon fresh orange zest (about 1 orange)
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 4 cups (530g) bread flour (spooned & leveled), plus more as needed for hands/work surface
- 6 Tablespoons (85g) unsalted butter, extra softened
- 1/2 cup (100g) granulated sugar (or brown sugar)
- 1 teaspoon ground cinnamon
- 1 Tablespoon fresh orange zest (about 1 orange)
- 1 and 1/4 cups (150g) confectioners’ sugar
- 3 Tablespoons (45ml) freshly squeezed orange juice
- 1/2 teaspoon pure vanilla extract
Directions:
- In the bowl of a stand mixer fitted with a dough hook, whisk the warm milk, 2 tablespoons of sugar, and yeast together. Cover and let it sit for about 5 minutes, or until foamy. If you don’t have a mixer, you can use a large mixing bowl and a wooden spoon.
- Add the remaining sugar, butter, orange juice, orange zest, eggs, salt, and 1 cup of flour. Beat on medium speed for 1 minute, then scrape down the sides of the bowl.
- Add 3 more cups of flour and mix on low speed until a soft dough forms and pulls away from the sides. If your dough is too sticky, add more flour, one tablespoon at a time.
- Continue to mix the dough on low speed for another 6–8 minutes, or knead by hand on a floured surface for the same time. The dough should be soft but not too sticky.
- Lightly grease a large bowl and place the dough inside, turning to coat. Cover and let it rise in a warm spot for 1.5–2 hours, or until it doubles in size.
- Grease a 9×13-inch baking dish. Punch down the dough and roll it out into a 10×16-inch rectangle on a floured surface.
- Spread softened butter over the dough, then mix together the filling ingredients and sprinkle them on top. Roll the dough tightly into a log and cut into 12 equally sized rolls.
- Place the rolls in the prepared dish and cover them. Let them rise again for about 30–45 minutes.
- Preheat the oven to 350°F (177°C). Bake the rolls for 25–28 minutes, until lightly browned. Cover with foil after 15 minutes to avoid over-browning.
- Allow the rolls to cool slightly, then whisk together the icing ingredients and drizzle over the warm rolls. Serve immediately.
How to Serve Orange Sweet Rolls
These rolls are best served warm straight from the oven. Enjoy them on their own or with a cup of coffee or tea. They make a wonderful breakfast item or dessert!
How to Store Orange Sweet Rolls
Store leftover rolls tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, pop them in the microwave for a few seconds until warmed.
Tips to Make Orange Sweet Rolls
- Ensure your milk is warm but not hot; too hot can kill the yeast.
- If the dough is sticky during kneading, add flour gradually.
- Feel free to add more orange zest for an extra citrus punch.
Variation
For a different flavor, try adding chocolate chips or nuts to the filling, or swap the orange for lemon for a refreshing citrus twist.
FAQs
1. Can I make these rolls ahead of time?
Yes! You can prepare the rolls, place them in the baking dish, and cover them. Refrigerate overnight and let them rise for about 30 minutes before baking the next day.
2. What should I do if my dough doesn’t rise?
Make sure your yeast is fresh and active. If the dough doesn’t rise, it could be because it was too cold or the yeast was not activated properly.
3. Can I freeze the rolls?
Yes! Freeze the unbaked or baked rolls. To freeze unbaked rolls, place them on a baking sheet to freeze individually, then transfer to a bag. Bake from frozen, adding a few extra minutes to the baking time.
Orange Sweet Rolls
Ingredients
Dough Ingredients
- 1 cup whole milk, warmed to about 100°F (38°C) Ensure milk is warm but not hot.
- 6 Tablespoons granulated sugar, divided
- 1 Tablespoon active dry or instant yeast Make sure your yeast is fresh and active.
- 5 Tablespoons unsalted butter, softened to room temperature
- 2 Tablespoons freshly squeezed orange juice
- 1 Tablespoon fresh orange zest About 1 orange.
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 4 cups bread flour, plus more as needed for hands/work surface Spoon & leveled.
Filling Ingredients
- 6 Tablespoons unsalted butter, extra softened
- 1/2 cup granulated sugar (or brown sugar)
- 1 teaspoon ground cinnamon
- 1 Tablespoon fresh orange zest About 1 orange.
Icing Ingredients
- 1 and 1/4 cups confectioners’ sugar
- 3 Tablespoons freshly squeezed orange juice
- 1/2 teaspoon pure vanilla extract
Instructions
Preparing the Dough
- In the bowl of a stand mixer fitted with a dough hook, whisk the warm milk, 2 tablespoons of sugar, and yeast together. Cover and let it sit for about 5 minutes, or until foamy.
- Add the remaining sugar, butter, orange juice, orange zest, eggs, salt, and 1 cup of flour. Beat on medium speed for 1 minute, then scrape down the sides of the bowl.
- Add 3 more cups of flour and mix on low speed until a soft dough forms and pulls away from the sides. If your dough is too sticky, add more flour, one tablespoon at a time.
- Continue to mix the dough on low speed for another 6–8 minutes, or knead by hand on a floured surface for the same time. The dough should be soft but not too sticky.
Rising and Shaping
- Lightly grease a large bowl and place the dough inside, turning to coat. Cover and let it rise in a warm spot for 1.5–2 hours, or until it doubles in size.
- Grease a 9×13-inch baking dish. Punch down the dough and roll it out into a 10×16-inch rectangle on a floured surface.
- Spread softened butter over the dough, then mix together the filling ingredients and sprinkle them on top. Roll the dough tightly into a log and cut into 12 equally sized rolls.
- Place the rolls in the prepared dish and cover them. Let them rise again for about 30–45 minutes.
Baking
- Preheat the oven to 350°F (177°C). Bake the rolls for 25–28 minutes, until lightly browned. Cover with foil after 15 minutes to avoid over-browning.
- Allow the rolls to cool slightly, then whisk together the icing ingredients and drizzle over the warm rolls. Serve immediately.
