Orange Rolls

One of our favorite morning treats! A sweet roll recipe made with an orange filling and an irresistible lemon glaze. Everyone loves these delicious Orange Rolls!

Orange Sweet Rolls

Orange Sweet Rolls

Hello there! Remember that amazing Nutella Cinnamon Roll recipe I shared last week? Did you try it yet? I hope so, cuz I know you’ll love them. This week, I’m bringing you another delicious sweet roll recipe. This sweet breakfast recipe is for Orange Rolls! Have you tried them before? My cousin, Alicia, has been making them for years and years and always makes them for Christmas Eve. We have never had to try them ourselves because she always made them, but we changed that recently. We wanted to give them a go ourselves and we were not disappointed.

They were delicious!! They were soft and sweet and sooo good!! The orange filling actually has grated orange peel, and it adds the perfect amount of zest! The glaze on top of the rolls is a lemon glaze, and let me tell you… It is PHENOMENAL! It sounds like a lot of citrus, but these rolls are SO sweet and not at all tart. If you would like to try these Orange Sweet Rolls for your family get togethers (especially during holidays!), I highly recommend them. You just can’t beat sweet breakfast rolls. 😉

Homemade Orange Rolls

Don’t let the long prep time or yeast scare you away from making these orange rolls! I can PROMISE you that using yeast in your bread dough isn’t as scary as it sounds, and the long prep time is only because the dough has to rise two different times. But it is sooo worth the wait!! I’ll walk you through the directions so you can see how simple it is.

How to Make Orange Cinnamon Rolls:

First, dissolve the dry yeast and warm water in a large bowl. Add the milk, shortening, sugar, salt, egg and 3 cups of flour. Beat the mixture until it’s smooth, and stir in remaining flour (enough to form a soft dough). On a lightly floured surface, knead dough for 6-8 minutes until smooth and elastic. Place in a greased bowl, turning to grease all sides. Cover dough and let rise in a warm place until it has doubled in size. This should take about 1 hour! Meanwhile, in a small bowl, combine all filling ingredients. Set the filling aside until you’re ready to use it.

Once the dough has finished raising, punch it down and roll into a long rectangle. Spread your filling on the flattened dough, and roll it up, starting with a long end. Cut into even pieces, about 12-14. You could use a knife, or a piece of string to do this. Place the cut side down onto a greased 10×15 inch baking pan. Cover and let the slices rise until they have doubled in size, about 45 minutes. Bake for 20-25 minutes at 375°. Watch them carefully while they’re baking. Rolls should be a light golden brown! For the glaze, combine the powdered sugar, butter, and extract in a small bowl. Add enough milk to achieve desired consistency; spread one while rolls are warm. And there you have it!

Orange Rolls

Orange Cinnamon Rolls

I’m really wishing I had one of these orange rolls right about now!

For more sweet breakfast rolls, check out:

Orange Rolls Recipe

One of our favorite morning treats! A sweet roll recipe made with an orange filling and an irresistible lemon glaze. Everyone loves these delicious Orange Rolls!
Course Bread, Breakfast
Cuisine American
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 12
Calories 422 kcal
Author Lil' Luna

Ingredients

Dough

  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1 cup warm milk 2%
  • 1/4 cup shortening
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 egg lightly beaten
  • 3 1/2-3 3/4 cups all purpose flour

Filling

  • 1 cup sugar
  • 1/2 cup butter softened
  • 2 tbsp orange peel grated

Glaze

  • 1 cup powdered sugar
  • 5-6 tsp butter softened
  • 11/2 tsp lemon extract
  • 4-5 tsp milk 2%

Instructions

  1. Dissolve dry yeast and warm water in a large bowl. Add milk, shortening, sugar, salt, egg and 3 cups of flour. Beat until smooth. Stir in remaining flour, enough to form a soft dough.

  2. On a lightly floured surface, knead dough for 6-8 minutes until smooth and elastic. Place in a greased bowl, turning to grease all sides. Cover dough and let rise in a warm place until doubled in size. Should take about 1 hour.
  3. Meanwhile, in a small bowl, combine all filling ingredients; set aside until ready to use.
  4. Punch dough down and roll into long rectangle. Spread your filling and roll up, starting with a long end. Cut into even pieces, about 12-14.
  5. Place cut side down onto a greased 10x15 inch baking pan. Cover and let rise until doubled in size, about 45 minutes. Bake for 20-25 minutes at 375°. Always check during baking. Rolls should be light golden brown.
  6. Combine the powdered sugar, butter, and extract in a small bowl. Add enough milk to achieve desired consistency; spread one while rolls are warm.

Adapted from Taste of Home

ENJOY!

Homemade Orange Rolls

 

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Author

Kellyn Carpenter

Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

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Comments

  1. Made these for the first, definitely not the last, time yesterday. Oh my gosh! They were very, very delicious, and turned out perfectly! Thanks so much for the recipe!

    1. I actually use canola oil instead of butter/shortening. I find that it makes them incredibly soft and light and they stay softer longer.

  2. Absolutely delicious!!!! Will be added to my baking rotation. Highly recommended! (Only slight modification was 1/4 tsp orange extract and 1/4 tsp lemon extract in the glaze for even more orangey flavor. )

  3. These are my favorite orange rolls!! They are sooo soft and the flavor is perfect! I want to make these for breakfast for guests that we have coming and I was wondering if I could freeze them in the pan before baking and take them out earlier in the morning to defrost, rise, and then bake. Have you ever tried this? Would it still work?

    1. I personally haven’t tried, so I wish I knew for sure that they’d turn out. I’m guessing that would work? I’m sorry that I’m not sure. Let me know if you try it. Thanks 🙂

    2. I tried doing freezing the rolls (after cut, placed on pan, before second rising) twice this holiday. Unfortunately, neither time was that successful. One batch rose higher than the other, but the outcome was not nearly as good when made fresh. Both times I put them in a warmed oven to rise for 45 minutes before baking. Though they did rise, they never filled out the pan like they normally would.

      My own Question:
      Have you or anyone substituted the butter (assuming unsalted) for salted butter in the glaze and/or filling with better taste results?

      1. Thanks for letting me know how it turned out after freezing! I still have never tried that because I was too nervous it wouldn’t turn out right, so thank you!
        I always use salted butter in the glaze and filling. They turn out delicious!

  4. Made these last night, put them in the fridge overnight and let them rise this morning for an hour or so. They were soft and wonderful! The only thing I recommend is cutting down on the sugar. One cup of sugar is a crazy amount for filling! I used a 1/4 cup and they turned out sweet and delicious. I also squeezed orange juice into the glaze instead of milk and extract. Tasted fantastic.

  5. I’ve made these several times. My husband and grandkids love them(as I do too)!! I make lots of bread so I doubled the bath and the first batch was terrific and the second batch didn’t raise as much. Any idea why??