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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Bread / Orange Rolls for Two

Orange Rolls for Two

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By: Leigh Anne WilkesPosted: 4/08/20Updated: 1/18/22

This post may contain affiliate links. Please see disclosure policy here.

orange rolls on a cooling rack

Orange Rolls for Two are the perfect solution to that craving homemade rolls for dinner but not wanting a full batch of rolls hanging around the house! This recipe makes 4-6 rolls, depending on size.

orange roll with glaze

If you are an orange roll fan you might also want to check out these amazing One Hour Orange Rolls and these Quick and Easy Orange Rolls that are made with frozen rolls.  I also have a One Hour Cinnamon Roll version too.

Small Batch Orange Rolls

My regular recipe for Orange Rolls makes two dozen rolls and for our reduced size family, that is just too many! I didn’t want to give up enjoying orange rolls or risk putting on ten pounds by eating them all myself so I decided to come up with a small batch version. Depending on how big I make them I can get 4-6 rolls from this recipe. They look and taste just like the full size batch of rolls, but lucky for my waistline there are just fewer of them.

This recipe is based on my mother’s recipe for orange rolls that she has made for decades.

four orange rolls

How to Make Small Batch Rolls

I make the rolls like a cinnamon roll. You can find a full tutorial on cinnamon rolls here

  • Make the dough according to directions below and allow to rise until doubled in size, about an hour.
  • Roll out the dough into a rectangle
  • Mix together filling ingredients and spread over rolled out dough.
spreading orange roll filling on dough
  • Roll up the dough and use a piece of thread or dental floss to slice the dough into 4-6 pieces.sliced orange rolls
  • Place each roll into a greased muffin tin and allow to rise for 30-40 minutes.
orange muffins rising in a muffin tin
  • Bake rolls at 375 degrees F for 10-12 minutes.    Allow rolls to cool for a few minutes, remove from tin and glaze with frosting.Glazing orange rolls

Orange Roll Glaze

While rolls are baking, mix together orange juice and powdered sugar until you have a good glazing consistency.   It’s thinner than frosting but not too runny that it runs right off the roll.  If the glaze runs right off, add some more powdered sugar and allow the rolls to cool a little bit longer.

glazed orange rolls in a muffin tin

Can I Make Orange Rolls The Night Before?

Yes!  After mixing up the dough, cover and refrigerate  overnight. The dough will rise a bit in the refrigerator.  About 4 -5 hours before serving roll out dough into a rectangle. Spread with half of the filling mixture.  Roll up into a log shape and cut each log into 4-6 rolls. Place in greased muffin tins and let rise 4 hours.  Bake at 375 Degrees F for 10-12 minutes.  Cover with glaze.

four orange rolls on a cooling rack

We love homemade bread and rolls at our house and here are some of our other favorite bread recipes:

  • 30 Minute Rolls
  • Easy French Bread
  • Bread in a Bag
  • Instant Pot Bread
  • Dinner Rolls
  • Cast Iron Skillet Biscuits

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Orange Rolls For Two Recipe

4.75 from 4 votes

Small Batch Orange Rolls

Recipe From: Leigh Anne Wilkes
Orange Rolls for Two are the perfect solution to that craving homemade rolls for dinner but not wanting a full batch of rolls hanging around the house!
serves: 4 rolls
Prep:25 minutes
Cook:15 minutes
Rising Time:1 hour 30 minutes
Total:2 hours 10 minutes
Rate Recipe

Ingredients

  • 1/2 Tbsp yeast
  • 1/2 cup water warm, 105-110 degrees F and divided
  • 2 Tbsp sugar
  • 2 Tbsp butter
  • 1/2 tsp salt
  • 1 egg
  • 1 1/2 cups all purpose flour

Filling

  • 2 Tbsp sugar
  • 2 Tbsp butter
  • 1 tsp orange zest

Glaze

  • 1 Tbsp orange juice
  • 1/4 cup powdered sugar

Instructions

  • Dissolve yeast in 1/4 cup warm water, 105-110 degrees F.
  • Mix together 2 Tbsp sugar, butter, salt into remaining 1/4 cup warm water.
  • In mixer, add eggs and flour. Add in water/sugar mixture and yeast mixture.
  • Add any additional flour if dough is too sticky. Knead until soft and smooth.
  • Cover and let dough rise for an hour or until doubled in size.
  • Combine filling ingredients.
  • Mix together glaze and set aside.
  • Roll dough out into a rectangle and spread with filling.
  • Roll up dough from long end. Cut into 4-6 pieces.
  • Place each piece into a greased muffin tin and allow to rise for about 30 minutes.
  • Preheat oven to 375 degrees F.
  • Bake for 10-12 minutes or until golden brown.
  • Allow to cool for a few minutes and then glaze.

Nutrition Facts:

Calories: 371kcal (19%) Carbohydrates: 57g (19%) Protein: 7g (14%) Fat: 13g (20%) Saturated Fat: 8g (50%) Cholesterol: 71mg (24%) Sodium: 411mg (18%) Potassium: 80mg (2%) Fiber: 2g (8%) Sugar: 20g (22%) Vitamin A: 414IU (8%) Vitamin C: 3mg (4%) Calcium: 13mg (1%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Bread
Cuisine:American
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orange rolls on a cooling rack
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  1. Jayne says

    Posted on 6/29 at 6:50 am

    The 7 dough ingredients includes 2 T of but the dough instructions calls only for specifically “…1 Tbsp sugar”. Please clarify thank you.

    Reply
    • Leigh Anne Wilkes says

      Posted on 6/29 at 6:56 am

      sorry -it should read 2 Tbsp. I’ve corrected the recipe to reflect that.

      Reply
  2. Julie says

    Posted on 4/15 at 5:12 pm

    SO good! Not too sweet just perfect!

    Reply
  3. Meg Va says

    Posted on 12/31 at 7:52 pm

    What size pan do you use?
    How far apart should I place the uncooked rolls?

    Thank you

    Reply
    • Leigh Anne Wilkes says

      Posted on 1/9 at 1:24 pm

      I use a jelly roll baking sheet but you could also use a 9 x 13 pan they will just be closer together.

      Reply
  4. Angelina says

    Posted on 4/10 at 12:54 pm

    Can I double this recipe? I know you have the full batch version in your site, but i noticed that some of the ingredient are different (like the margarine.)

    Reply
    • Leigh Anne says

      Posted on 4/10 at 2:43 pm

      you can double it – I need to update the full recipe because I use butter, not margarine. It is an old recipe back in the day when we use to use margarine!

      Reply
  5. Angelina says

    Posted on 4/10 at 12:47 pm

    I just made these for the missionaries and they are absolutely incredible! The dough is so soft and the filling is delicious. I doubled the filling and added some brown sugar with the white. I’ll have to make a full batch next time. Have you tried freezing these?

    Reply
    • Leigh Anne says

      Posted on 4/10 at 2:43 pm

      I am so glad you loved them too!!! I haven’t frozen them as they never last long enough.

      Reply

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