Sweet orange rolls are my favorite kind of breakfast treat. Soft and pillowy, topped with swirls of sweet orange frosting, you’ll love this homemade orange rolls recipe! Recipe makes 12 rolls.
The soft and tender citrus-flecked rolls are simply irresistible warm from the oven. Fragrant with fresh orange filling and frosting (made with fresh orange zest and juice), bake a double batch for the weekend or Easter brunch and start a sweet new tradition!
The Best Orange Rolls
Dough – I use my basic sweet yeast dough recipe for these rolls. It’s simple to make and is ready to use after a 40 minute rise.
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Orange Filling and Frosting – Made with fresh orange zest and juice, the orange filling also doubles as the frosting once the rolls are baked. Sweet, creamy, and so delicious, you’ll love how easily the filling comes together in a stand mixer.
Rolling and Filling – Once the dough rises, roll out into an 18 x 12-inch rectangle. Spread half of the filling/frosting over the dough with an offset spatula, leaving a 1/4-inch border at the edges. Roll up dough into a tight log, then score dough into 12 equal slices and slice dough crosswise into rolls.
Second Rise – Place the rolls cut side up into a 13 x 9-inch baking pan. Cover loosely with plastic wrap and let rolls rise in a warm place until doubled in size (about 30 minutes).
Bake Rolls – Bake the rolls for 25 to 30 minutes, until golden and fragrant. Let cool on a wire rack for 20 minutes, then spread remaining orange frosting over the warm rolls before serving.
Make Ahead Orange Rolls
To make the rolls ahead, place rolls cut side up into prepared 13 x 9-inch baking dish and cover tightly with plastic. Let rest in the refrigerator overnight (up to 16 hours).
On baking day, let the rolls come to room temperature and rise on the counter until doubled in size (about 30 to 45 minutes) before baking as directed.
Orange rolls taste best freshly baked. Store leftover rolls tightly covered overnight at room temperature. You can also refrigerate the rolls for up to 3 days in an airtight container. Re-warm rolls in the microwave for about 15 seconds before serving.
Freeze Rolls After Baking
To freeze baked orange rolls (unfrosted), cool rolls to room temperature. Tightly cover the entire pan with a layer of plastic wrap and a layer of foil. Freeze baked rolls up to 2 months.
When you’re ready to heat, defrost the rolls at room temperature (still covered to prevent condensation from forming). Warm rolls in the oven at 350°F for 15 minutes, or until heated through. Frost as directed and enjoy!
To freeze individual orange rolls, wrap each roll in plastic wrap, then store the rolls in a freezer bag for up to 2 months.
Defrost the rolls at room temperature (still wrapped to prevent condensation from forming). Warm rolls up individually in the oven at 325°F for 10 minutes, or in the microwave for about 15 seconds. The orange frosting will warm through and become more of a delicious orange glaze!
More breakfast ideas to try:
- Overnight Brioche Cinnamon Rolls
- Meyer Lemon Danish Braid
- Cinnamon Sugar Orange Knots
- Meyer Lemon Rolls
Did you try this Orange Rolls Recipe? Let me know by leaving a comment and rating below!Print
Sweet orange rolls with a delicious orange filling and frosting make the BEST breakfast! You’ll love this homemade orange rolls recipe! Recipe makes 12 generously sized rolls.
- 3 1/2 cups (490 g) all-purpose flour, divided
- 1 package (7 g) instant yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp (3 g) salt
- 1 cup (240 g) low-fat milk
- 1/4 cup (56 g) unsalted butter, at room temperature
- 1 large egg (50 g), at room temperature
- 3/4 cup (168 g) unsalted butter, at room temperature
- 1/2 tsp (3 g) salt
- 4 cups (480 g) powdered sugar
- 3 Tbsp (9 g) orange zest
- 2 Tbsp (30 g) fresh orange juice
- 2 Tbsp (30 g) milk
- 1 tsp (4 g) vanilla extract
- Make dough: Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed for 30 seconds until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and mix on low speed for 25 seconds until combined. Mix in remaining 1 1/2 cups (210 g) flour on low speed for 20 seconds, just until incorporated and a soft dough forms.
- Switch out the flat beater for a dough hook, and knead dough on low speed for 3 minutes or until smooth and elastic. The dough is ready when it feels tacky but doesn’t stick to your fingers (if necessary, add additional flour 1 tablespoon at a time while kneading – see note below).
- Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes.
- Orange filling/frosting: Combine butter, salt, powdered sugar, orange zest, orange juice, milk, and vanilla in a large mixer bowl. Beat on low speed until combined, then beat on medium speed for 1 minute until smooth and creamy.
- To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Line a 13 x 9-inch baking pan with parchment paper or spray with nonstick spray.
- Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Spread 3/4 cup (195 g) of orange filling over dough with an offset spatula, leaving a 1/4-inch border. Set aside the rest of the filling to frost the baked rolls.
- Carefully roll dough up into a tight log and pinch edges to seal. Trim off uneven ends and score dough into 12 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared baking dish. Cover loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes. While the rolls rise, preheat oven to 350°F.
- Bake rolls for 25 to 30 minutes, until golden and the internal temperature reaches 195°F to 200°F. Remove from oven and place on a wire rack to cool for 30 minutes. Spread orange frosting over the warm rolls before serving (save any extra frosting to serve with leftover rolls the next day).
- Store leftover rolls tightly covered overnight at room temperature or refrigerate the rolls for up to 3 days in an airtight container. Re-warm rolls in a warm oven (325°F) or in the microwave for about 15 seconds before serving.
Extra flour: Feel the texture of the dough with your fingers before adding any additional flour. The dough should feel tacky (but not sticky). I very rarely need to add any additional flour during the kneading process.
Filling/frosting: Save any extra frosting tightly covered in an airtight container in the refrigerator to serve with leftover rolls the next day.
Make ahead rolls: Work up to step 7. Cover the rolls with plastic wrap and refrigerate up to 16 hours. On baking day, remove the chilled rolls from the refrigerator and let rise in a warm place until puffy (about 45 minutes). Bake as directed.
Keywords: Orange, Orange Rolls, Sweet Rolls, Breakfast
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