Warm, fluffy, and dripping with simple orange glaze, these Homemade Orange Rolls are the perfect addition to any holiday dinner or brunch. But don’t wait until the holidays to make them – they’re so delicious you’ll want to enjoy them every day!
- What You’ll Need
- How to Make Orange Rolls
- Tips for Success
- FAQ’s
- Storage and Reheating
- Can I Freeze This Recipe?
- Substitutions and Variations
- More Bread Recipes
- Deborah’s Knotted Orange Sweet Rolls Recipe
- More States I Have Visited in my American Eats Series
Year ago my sister-in-law, Deborah, shared her grandma’s orange roll recipe with me so I could share them here on the blog and it was time for updated images! These citrus rolls are soft, fluffy, and brushed with a sweet orange glaze that makes them extra special. We love them with ham for Easter or Christmas dinner or as a special breakfast or brunch addition, but they can really be enjoyed all year round.
Just the scent of orange zest and freshly baked, buttery rolls is enough to start anybody drooling. It’s practically impossible not to tear into the rolls before the glaze has a chance to set. Plus, the dough can be made ahead of time and stored in the fridge overnight, so they’re perfect for a busy holiday morning.
This sweet roll recipe is one of those easy-fancy recipes that are perfect for holidays or parties because they look impressive all twisted into knots but they don’t take much time and aren’t hard to make at all.
Oranges are such a fun, bright ingredient to use for both cooking and baking! Some of our other favorite recipes featuring oranges are Cranberry Orange Bread , Easy Orange Pomegranate Salad , or The BEST Orange Chicken !
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Orange Rolls
- Sugar
- Yeast – If you don’t have active dry yeast, you can use rapid rise yeast instead
- Scalded whole milk
- Eggs
- Salt
- All-purpose flour
- Orange zest
- Butter melted
Orange Glaze
- Powdered sugar
- Orange zest
- Orange juice
How to Make Orange Rolls
Prepare. In a small bowl, combine warm water, 2 tablespoons of sugar, and the yeast and allow to proof until foamy, about five minutes. Meanwhile, scald the milk and stir in the other 2 tablespoons of sugar and the salt.
In a separate bowl, beat eggs, then slowly add the scalded milk while stirring to temper the egg. Combine with the yeast mixture when the milk has cooled a bit.
In the bowl of a stand mixer with a paddle attachment, combine the milk and yeast mixture with 2 cups of the flour and the orange zest and mix for 2 minutes, until smooth.
Switch to the dough hook attachment and continue adding flour, 1 cup at a time, kneading until a smooth, soft dough is formed, about 5 minutes. Place dough in a large bowl that has been greased and tightly cover bowl with plastic wrap.
Let the dough rise in a warm place or at room temperature for one hour or until doubled in size.
Roll out. On a lightly floured surface, roll out the dough into a large rectangle. Spread the softened butter in an evenly layer over the surface of the dough. Sprinkle granulated sugar and orange zest on top of the butter.
Fold one long side of the dough over itself in thirds, followed by the other side, sort of like folding a letter to go in an envelope. Use a pizza cutter or sharp knife to cut 1-inch strips of dough. You should end up with 18-20 strips which will result in generous-sized rolls.
Shape into knots. Pick up one strip of the folded dough and cross the ends to form a loop as pictured below.
Push one end of the dough strip through the loop to create a loose knot. Don’t pull it tight or it will stretch out your knot.
Place the knotted roll dough onto a baking sheet. Repeat with the remaining dough, then cover loosely with plastic wrap and let the rolls rise for 30 minutes until puffy.
Bake. Bake at 400°F for 8-10 minutes or until lightly browned on top.
Finish. Make the glaze by combining ingredients and whisking until smooth. Brush glaze on each roll with a pastry brush.
Tips for Success
Here’s how to make sure your homemade orange rolls recipe turns out perfect!
- You could skip the glaze if you just want more of a traditional dinner roll that has only subtle orange flavor from the zest of an orange or two. But honestly, they are perfection with the glaze on top.
- If you don’t want to knot them, you could also use a muffin tin and simply roll three small balls of dough and place them in each muffin cup for cloverleaf shaped orange rolls.
- The great thing about knotted rolls is that even if yours seem like they are turning out wonky and less then perfect, nobody is really going to notice or care because they bake up just fine into lovely, twisted rolls. The first few rolls I make usually get stretched out before I realized I should start shaping them on the counter but if you scrunch them together they will look just fine.
The roll dough is made with scalded milk , which makes them extra wonderful! After proofing the yeast and kneading in the flour, the rolls get a rise until doubled in size.
Yes! You can roll them up like cinnamon rolls and bake them in a 9×13″ pan instead if you don’t want to knot them. You don’t have to include a cinnamon roll filling, but you could if you wanted to.
Storage and Reheating
If you have leftover glazed rolls from the night before, they are still delicious, but the glaze starts to soak into the rolls overnight.
When this happens, the rolls are still good, but not quite as amazing as when the glaze is fresh, so we recommend holding a few unglazed rolls in reserve with some extra glaze if you think some of the rolls will be not be eaten right away.
To reheat, place rolls on a baking sheet and warm in a 350°F oven until warmed through, about 5-10 minutes.
To reheat frozen rolls, let them thaw on the counter, then warm them as directed above.
Can I Freeze This Recipe?
Yes, you can freeze the dough for these fluffy orange rolls! After you form the rolls and place them on the baking sheet, cover tightly with plastic wrap and freeze them for up to 2 months.
When ready to bake, let thaw overnight in the refrigerator, then let rise for 30 minutes before baking as directed. You may need to add a few minutes to the baking time if they are coming straight from the freezer.
The glaze will also keep in an airtight container in the fridge for up to a month, so feel free to make it ahead of time. Then, just whisk it together again before using it.
Substitutions and Variations
- Swap out the fresh orange zest for a different citrus fruit instead of the orange (lemon juice and zest, lime, grapefruit, etc.)
- Add some fresh herbs like chopped basil or rosemary to the dough for a savory flavor ( orange and basil go particularly well together)
- Mix in some dried fruit or nuts to the dough before shaping it into rolls
- Top with my cream cheese frosting instead of the glaze for an extra decadent treat
- Top with some orange marmalade for an extra burst of flavor
- For a fun twist, add some chopped fresh cranberries or diced dried apricots to the dough
- Add some ground cinnamon to the dough for orange cinnamon rolls
MoreBread Recipes
- Homemade Caramel Pecan Sticky Buns
- Soft Homemade Potato Rolls
- Sweet Molasses Brown Bread
- Homemade French Bread
Bread
Soft & Fluffy Lion House Rolls
Breakfast
The BEST Homemade Cinnamon Rolls
Bread
Cheesy Garlic Mozzarella Swirl Rolls
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Deborah’s Knotted Orange Sweet Rolls
Ingredients123
Orange Rolls
- ▢ 4 Tablespoons granulated sugar divided
- ▢ 2 Tablespoons active dry yeast
- ▢ 1/2 cup warm water
- ▢ 1 1/3 cups whole milk scalded
- ▢ 2 large eggs
- ▢ 1 1/2 teaspoons salt
- ▢ 1 Tablespoon orange zest (from 1 orange)
- ▢ 5 cups all-purpose flour (625g)
Filling
- ▢ 1/2 cup salted butter softened
- ▢ 1/2 cup granulated sugar
- ▢ 2 Tablespoons orange zest (from 2 oranges)
Orange Glaze
- ▢ 1 1/2 cups powdered sugar
- ▢ 1 Tablespoon orange zest
- ▢ 2-3 Tablespoons orange juice
Instructions
- In a small bowl, combine warm water, 2 tablespoons of sugar, and the yeast and allow to proof until foamy, about five minutes. Meanwhile, scald the milk by heating it in a small saucepan over medium-high heat without stirring just until bubbles form around the edge of the pan and the milk starts to steam a bit. Remove from the heat and let cool for 10 minutes. 4 Tablespoons granulated sugar, 2 Tablespoons active dry yeast, ½ cup warm water, 1 ⅓ cups whole milk
- Once the yeast has proofed, stir in the other 2 tablespoons of sugar and the salt. Add eggs and slightly cooled scaled milk along with 2 cups of the flour and orange zest. Beat with the paddle attachment until smooth, about 2 minutes. 2 large eggs, 1 ½ teaspoons salt, 5 cups all-purpose flour, 1 Tablespoon orange zest
- Switch to the dough hook. Add remaining flour 1 cup at a time, kneading until a smooth, soft dough is formed, about 5 minutes on medium speed. Transfer the dough to a large greased bowl and cover tightly with plastic wrap. Let the dough rise for one hour or until doubled in size.
- Roll out the dough into a large rectangle. Spread softened butter evenly over the surface of the dough, then sprinkle with granulated sugar and reserved orange zest. ½ cup salted butter, ½ cup granulated sugar, 2 Tablespoons orange zest
- Fold one long edge of the dough over about ⅓ of the way, then do the same with the other side sort of like folding a piece of paper to fit in an envelope but lengthwise. Use a pizza cutter or sharp knife to cut into 16-20 strips that are about 1-inch wide.
- Pick up one strip of dough and cross the ends over to form a loop. Push one end of the strip through the loop to form a knot and place the roll on a baking sheet.
- Repeat with the remaining dough to shape all the rolls, then cover loosely with plastic wrap or a clean kitchen towel and let them rise for 30 minutes until puffy.
- Bake at 400°F for 8-10 minutes or until lightly browned on top.
- Make glaze by combining ingredients and whisking until smooth. Brush or drizzle glaze over the rolls, then let it set up for 30-45 minutes before serving. 1 ½ cups powdered sugar, 1 Tablespoon orange zest, 2-3 Tablespoons orange juice
Notes
- To reheat, place rolls on a baking sheet and warm in a 350°F oven until warmed through, about 5-10 minutes.
- To reheat frozen rolls, let them thaw on the counter, then warm them as directed above.
- Deborah’s Method: I have updated this post a bit since first publishing it with a slightly modified method of shaping the dough and adding a layer of sugar and orange zest as a filling. The original shaping instructions are to roll out half of the dough and cut out 1-inch by 7-inch strips of dough. Instead of spreading softened butter on the dough, you melt the butter and dip the dough strips in the melted butter to coat. Then loop the ends around each other to form a loose knot, tucking the loose ends of the knot under the roll. They are more buttery tasting and aren’t quite as sweet since they don’t have the sugar filling, but shaping them is a little harder because the melted butter isn’t as easy to work with. Both versions are delicious though!
Nutrition
More States I Have Visited in myAmerican EatsSeries
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
This post was originally published in March, 2017. The photos and content were updated in December, 2022.
Deborah’s Knotted Orange Sweet Rolls
Ingredients
Orange Rolls
- 4 Tablespoons granulated sugar divided
- 2 Tablespoons active dry yeast
- 1/2 cup warm water
- 1 1/3 cups whole milk scalded
- 2 large eggs
- 1 1/2 teaspoons salt
- 1 Tablespoon orange zest (from 1 orange)
- 5 cups all-purpose flour (625g)
Filling
- 1/2 cup salted butter softened
- 1/2 cup granulated sugar
- 2 Tablespoons orange zest (from 2 oranges)
Orange Glaze
- 1 1/2 cups powdered sugar
- 1 Tablespoon orange zest
- 2-3 Tablespoons orange juice
Instructions
- In a small bowl, combine warm water, 2 tablespoons of sugar, and the yeast and allow to proof until foamy, about five minutes. Meanwhile, scald the milk by heating it in a small saucepan over medium-high heat without stirring just until bubbles form around the edge of the pan and the milk starts to steam a bit. Remove from the heat and let cool for 10 minutes. 4 Tablespoons granulated sugar, 2 Tablespoons active dry yeast, 1/2 cup warm water, 1 1/3 cups whole milk
- Once the yeast has proofed, stir in the other 2 tablespoons of sugar and the salt. Add eggs and slightly cooled scaled milk along with 2 cups of the flour and orange zest. Beat with the paddle attachment until smooth, about 2 minutes. 2 large eggs, 1 1/2 teaspoons salt, 5 cups all-purpose flour, 1 Tablespoon orange zest
- Switch to the dough hook. Add remaining flour 1 cup at a time, kneading until a smooth, soft dough is formed, about 5 minutes on medium speed. Transfer the dough to a large greased bowl and cover tightly with plastic wrap. Let the dough rise for one hour or until doubled in size.
- Roll out the dough into a large rectangle. Spread softened butter evenly over the surface of the dough, then sprinkle with granulated sugar and reserved orange zest. 1/2 cup salted butter, 1/2 cup granulated sugar, 2 Tablespoons orange zest
- Fold one long edge of the dough over about 1/3 of the way, then do the same with the other side sort of like folding a piece of paper to fit in an envelope but lengthwise. Use a pizza cutter or sharp knife to cut into 16-20 strips that are about 1-inch wide.
- Pick up one strip of dough and cross the ends over to form a loop. Push one end of the strip through the loop to form a knot and place the roll on a baking sheet.
- Repeat with the remaining dough to shape all the rolls, then cover loosely with plastic wrap or a clean kitchen towel and let them rise for 30 minutes until puffy.
- Bake at 400°F for 8-10 minutes or until lightly browned on top.
- Make glaze by combining ingredients and whisking until smooth. Brush or drizzle glaze over the rolls, then let it set up for 30-45 minutes before serving. 1 1/2 cups powdered sugar, 1 Tablespoon orange zest, 2-3 Tablespoons orange juice
Notes
- To reheat, place rolls on a baking sheet and warm in a 350°F oven until warmed through, about 5-10 minutes.
- To reheat frozen rolls, let them thaw on the counter, then warm them as directed above.
- Deborah’s Method: I have updated this post a bit since first publishing it with a slightly modified method of shaping the dough and adding a layer of sugar and orange zest as a filling. The original shaping instructions are to roll out half of the dough and cut out 1-inch by 7-inch strips of dough. Instead of spreading softened butter on the dough, you melt the butter and dip the dough strips in the melted butter to coat. Then loop the ends around each other to form a loose knot, tucking the loose ends of the knot under the roll. They are more buttery tasting and aren’t quite as sweet since they don’t have the sugar filling, but shaping them is a little harder because the melted butter isn’t as easy to work with. Both versions are delicious though!
Nutrition
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