By: Leigh Anne WilkesPosted: 4/08/20Updated: 9/02/20

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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.

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.

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.

Roll up the dough and use a piece of thread or dental floss to slice the dough into 4-6 pieces.
Place each roll into a greased muffin tin and allow to rise for 30-40 minutes.

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.

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.

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.

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

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