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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:
- 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
Small Batch Orange Rolls
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.
Jayne says
The 7 dough ingredients includes 2 T of but the dough instructions calls only for specifically “…1 Tbsp sugar”. Please clarify thank you.
Leigh Anne Wilkes says
sorry -it should read 2 Tbsp. I’ve corrected the recipe to reflect that.
Julie says
SO good! Not too sweet just perfect!
Meg Va says
What size pan do you use?
How far apart should I place the uncooked rolls?
Thank you
Leigh Anne Wilkes says
I use a jelly roll baking sheet but you could also use a 9 x 13 pan they will just be closer together.
Angelina says
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.)
Leigh Anne says
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!
Angelina says
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?
Leigh Anne says
I am so glad you loved them too!!! I haven’t frozen them as they never last long enough.