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Soft, pillowy, orange rolls are sweetened with orange marmalade and a luscious orange glaze on top that will make your mornings bright and cheery. These tender rolls are the perfect reason to roll out of bed in the morning!
These orange rolls are a take on classic cinnamon rolls, but instead of the cinnamon sugar filling and cream cheese frosting, these orange rolls are rolled in an orange brown sugar mixture then topped with an orange glaze. They’re so buttery, pillowy, and fluffy!
The citrus in these rolls provide a nice balance of sweet and bright. They’re refreshing and awaken your senses as they bake in the oven. It’s going to be hard to resist taking a peek at them while they’re baking! These orange cinnamon rolls are the perfect indulgence to serve at a ladies’ brunch or any celebration.
Recipe Tips and Variations
- As with most cinnamon roll recipes, this orange roll recipe will take a bit of prep time so make sure you read the recipe ahead of time to allot for this, most specifically allowing the yeast to work its magic. There are two rises within this recipe. The initial rise and the second rise.
- To slice orange cinnamon rolls easily and cleanly, use floss and pull it through each slice or a really sharp knife.
- I added a bit of cardamom by sprinkling it on top of the brown sugar filling as it gives such a warm, inviting flavor and pairs so perfectly with the orange citrus flavor.
- If you prefer a cream cheese glaze, mix together cream cheese, powdered sugar, orange juice, and orange zest until desired consistency and spread over the orange rolls.
Storage and Reheating Instructions
Allow rolls to cool to room temperature then place into an airtight container and in the refrigerator for up to 3 days. To reheat, use a toaster oven to heat through or use a microwave.
To freeze, wrap the rolls tightly with plastic wrap and put them into a freezer-safe container or bag and put in the freezer for up to 2 months. To reheat, reheat from frozen in a toaster oven or regular oven until warmed through.
You can make these orange rolls ahead of time if you prefer the overnight methods. Make the rolls through the 2nd rise then wrap them tightly in a container and put it in the fridge overnight. When ready to bake, bring them to room temperature then bake as written.
Orange Rolls
Equipment
Ingredients
For the dough:
- 1 cup (237 ml) whole milk
- ¼ cup (50 g) sugar
- ¼ cup (59 ml) neutral flavored oil, like vegetable oil or avocado oil
- 1 ⅛ teaspoon active dry yeast
- 2 ¼ cups (281 g) flour, divided, plus more for work surface
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
For the orange cinnamon sugar filling:
- ¼ cup (57 g) butter, melted, plus more for the baking dish
- 4 tablespoons orange marmalade
- ½ cup (110 g) brown sugar
- 1 teaspoon ground cardamom
- ⅛ teaspoon salt
For the orange icing:
- Juice and zest of 1 orange
- 1 cup (120 g) powdered sugar
- ¼ cup (59 ml) whole milk
- 2 tablespoons (28 g) butter, melted
Instructions
- Stir together the milk, sugar and oil, in a medium saucepan over medium heat until sugar has dissolved. Ensure the temperature does not exceed 115 °F (46 °C). Remove from heat and sprinkle yeast over the top and allow to sit for 10 minutes.
- In a large bowl add 2 cups of flour and pour the yeast mixture into the flour.
- Stir together with a spatula or wooden spoon to incorporate until no flour streaks remain and a cohesive dough is formed. Cover and let rise for at least 1 hour.Once it has risen for 1 hour, stir in remaining ¼ cup flour, baking powder, baking soda and salt.
- Roll the dough out onto a lightly floured work surface into a 30×10 inch rectangle.
- Preheat the oven to 375 °F (191 °C). Butter a 9×13 inch baking dish and set aside.
- Drizzle melted butter over the surface of the rolled out dough. Spread orange marmalade over the butter.
- Sprinkle brown sugar over the marmalade then sprinkle the cardamom. Sprinkle a dash of salt on top.
- Roll dough with the filling in a tight log. Pinch seams of dough closed. Slice dough log into rolls with floss or a sharp knife.
- Place rolls into the prepared baking dish. Allow to rise for another 20 minutes.
- Bake rolls for 15-18 minutes then remove from oven and let cool on the counter.
- In the meantime, make the orange glaze by combining the juice and zest of 1 orange, powdered sugar, milk, and butter. The consistency is slightly thick and a little runny. If you prefer it to be thicker, add less milk or more powdered sugar if you accidentally added too much liquids.
- Spread or pour glaze on top then serve rolls immediately.
Notes
Nutrition
Photographs by Meg McKeehan Photography
I always have trouble when I cut a recipe in half or quarters. Does this one work out easily if you quarter the recipe or are more of certain ingredients needed?
I can’t wait to make these! :)
This one in particular was cut down a lot, I believe by more than half, so I think you’ll be fine :)
This is making me so hungry! This looks SO good!
I saw Megan’s already. Fabulous recipe you ladies did this week. They looks so fresh and I swear I can almost smell them right now. I always have to remember to cut PW’s recipes down a ton. Only 4 of us here most days so 48 would just be gluttony. Not that I’m opposed to a little gluttony here and there.
I love this summer twist on the spicy classic bun
I love sweet rolls, but I don’t think I’ve ever made orange flavored ones. They sound really awesome! I love scaling back recipes – unless you’re feeing an army like PW you just have to sometimes :)
Ooh I love orange rolls! Yours are beautiful!