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Homemade orange rolls are soft, sweet, and delicious, with loads of orange flavor. They are definite a holiday favorite at our house. The fact that you can make them the night before is a bonus.
Why You’ll Love This Recipe!
A family favorite. No holiday dinner at our home would be complete without orange sweet rolls This is my mother’s recipe that we have been using for decades.
Make Ahead. The dough for this orange roll recipe can be made the night before and refrigerated. I like to bake them as close to dinner as possible because like most bread it is the best warm out of the oven!
You don’t have to refrigerate the dough, though. You can just let them rise and bake them with no refrigeration time. But being able to refrigerate the dough helps spread the work load out.
Sweet and delicious. These orange rolls are sweet and delicious, and everyone will love them. They taste a little bit more like dessert than a roll, which makes them perfect for holidays! They are also a nice change from the classic cinnamon rolls.
Ingredients
- Flour. I use unbleached all purpose flour
- Active Dry Yeast
- Oranges, fresh juice and zest
- Eggs
- Sugar, granulated sugar and powdered sugar
- Butter. I use salted butter
- Shortening. Such as Crisco or use all butter if you prefer but my mom always used Crisco.
- Salt
- Water
How to Make Orange Rolls
- Dissolve yeast in warm water in a small bowl and set aside for 10-15 minutes.. (105-110 degree F water)
- Combine sugar, shortening or softened butter and salt into hot water in a medium size bowl and stir to dissolve. Let cool.
- Beat eggs in the bowl of a stand mixer with a dough hook and add 1 cup flour. Mix to combine.
- Add in cooled sugar mixture and an additional cup of flour and mix to combine.
- Add in yeast mixture and remaining flour.
- Knead until smooth and a soft dough. Add in any additional flour need so that dough is not sticky.
- Place orange roll dough in a greased bowl and cover.
- Allow to rise until double in size in a warm place.
- Combine filling ingredients in a bowl.
- Divide dough into two sections. Roll out each section to a 12 x 15 rectangle on a lightly floured surface.
- Spread each half with half of the filling and roll dough into a log shape.
- Cut each log into 12 rolls.
- Repeat with other half of dough.
- Place orange rolls into a greased muffin tin, cover lightly with plasatic wrap or a clean cloth towel and let rise for 30-45 minutes. You can also bake them in a 9 x 13 baking dish or pan.
- Bake at 375 degrees F for 10-12 minutes.
- Combine orange juice, orange zest and enough powdered sugar to make a glaze.
- Drizzle sweet orange glaze over the top of the orange rolls.
Tips and Variations
- Place my bowl of dough inside your oven with the light turned on to create a nice warm environment for the dough to proof.
- Use plain dental floss to cut the rolls. You can also use a serrated knife.
- If you want something less sweet, leave the glaze off of the rolls.
- Add in some dried cranberries or apricots into the filling for some extra flavor.
Frequently Asked Questions
What is the best way to reheat orange rolls?
To reheat, place rolls on a baking sheet and warm in a 350 degree F oven until warmed through for about 5-10 minutes.
If frozen, let them thaw on the counter overnight or for a few hours and then warm them as directed above.
Can I freeze these rolls?
Yes, I like to freeze the dough after the orange rolls have been cut. Place individual rolls on a baking sheet and then flash freeze. Once they are frozen, place them into a zippered freezer bag, removing as much air as possible. They will freeze for up to 2 months.
When you are ready to serve them, thaw overnight in the fridge and then allow to rise at room temperature for 30-60 minutes depending on how warm your house. Bake as directed and glaze.
Check out more for my favorite roll recipes:
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Orange Rolls
Ingredients
- 4 1/2 tsp dry active yeast 2 packages
- 1/4 cup warm water
- 1/2 cup sugar
- 1/2 cup shortening or butter
- 2 tsp salt
- 1 cup hot water
- 3 eggs well beaten
- 4 1/2 cup all purpose flour
Filling
- 2/3 cup sugar
- 2/3 cup butter
- Zest of a large orange
Glaze
- 4 Tbsp orange juice zested
- 2 cups powdered sugar
Instructions
- Dissolve yeast in warm water and set aside.
- Combine 1/2 C sugar, 1/2 C shortening, 2 tsp salt into hot water and stir to dissolve. Cool.
- In a stand mixer, beat eggs together and add 1 cup flour. Mix to combine. Add in water/sugar mixture. Add in another cup of flour. Mix to combine.
- Pour in yeast mixture and remaining flour. Knead until smooth and soft. Add in any additional flour need so that dough is not sticky. Place dough in an oiled bowl and cover and allow to rise until double in size
- Combine filling ingredients while dough rises. Mix together glaze and set aside.
- Option 1: Cover dough and allow to rise for about an hour or until double and then divide dough into two sections. Roll out each section to a 12 x 15 rectangle and spread each half with half of the filling. Roll up dough into a log shape and cut each log into 12 rolls. Repeat with other half of dough. Place rolls into a greased muffin tins and let rise for 30-45 minutes and then bake at 375 degrees F for 10-12 minutes. Cover with glaze.
- Option 2: Cover and refrigerate dough overnight. The dough will rise a bit in the refrigerator. About 4 -5 hours before serving divide dough in half and roll out each section of dough into a 12 x 15 rectangle. Spread with half of the filling mixture. Roll up into a log shape and cut each log into 12 rolls. Repeat with other half of dough.Place in greased muffin tins and let rise 4 hours. Bake at 375 Degrees F for 10-12 minutes. Cover with glaze.
Glaze
- Combine juice of an orange, zest from orange and enough powdered sugar to make a glaze that you can spread or drizzle over the top of the rolls.
Tips & Notes:
When you are ready to serve them, thaw overnight in the fridge and then allow to rise at room temperature for 30-60 minutes depending on how warm your house. Bake as directed and glaze. To reheat, place rolls on a baking sheet and warm in a 350 degree F oven until warmed through for about 5-10 minutes.
If frozen, let them thaw on the counter overnight or for a few hours and then warm them as directed above.
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Donna Rose says
I’m not much of a baker. But these look so good !! Do you do all the mixing by hand or with a mixer ? Also, should I spray the muffin tins ? Love your site & all the tips & receipes. !!
Leigh Anne says
Donna, I always use a mixer but they could be done by hand, just more work. Yes, the recipe notes that the muffin tins should be greased. Enjoy and thanks!
Linda Arthur Tejera says
Those look way to yummy! I wish I hadn’t seen this while I’m hungry! LOL!
Rozanne says
Looks yummy! How many rolls does it make? Can the recipe be halved, easily?
I think these belong on my Easter table!
Leigh Anne says
It makes 2 dozen rolls. I have never halved the recipe but it should work fine. I just make the whole thing and bake half one day and refrigerate the rest of the dough and bake those the next day or so.
Amber Gray says
Hi Leigh Anne,
I know in the past you have played around with GF recipes. How do you think these would turn out if I used cup for cup flour?
Leigh Anne says
Amber, I haven’t tried it but I think it would work fine. Let me know if you give it a try!
Linda Bylin says
Hi LeighAnne How many rolls does this make? Have you ever doubled the reciepe or is it best to make two batches?
Leigh Anne says
Linda, You can make 12 large rolls (cinnamon roll size) or 24 dinner roll size. I would make two batches rather than double it. Just for future reference the yield is noted at the top of my recipes. Enjoy!