Looking for a new sweet roll to try? Try this Orange Rolls recipe that is infused with orange flavor in the dough, filling and the sweet glaze on top. These super soft rolls are THE BEST!
Orange Rolls Recipe
Back in September we shared our famous cinnamon roll recipe, which has quickly jumped to be one of our top recipes. I’ve LOVED seeing the pictures you’ve shared and the encouragement you’ve given after you’ve made and served these rolls to your friends and family. You don’t know how much it means to us when you make and enjoy our recipes! Thank you!
After seeing those cinnamon rolls, many of you asked for an orange roll recipe. I’ll be honest. I had never actually eaten an orange roll, but I knew since I had about 20 people request them that it was a recipe I needed to research and share with you guys. I also knew that by using our sweet roll dough recipe that I had the perfect beginning!
Sweet Roll Dough
I used the same recipe I used for our homemade cinnamon rolls for the sweet roll base, except that I added the zest of one orange to the dough while I was mixing it up. I wanted orange infused into the dough as well as the filling and the glaze. The zest of 1 orange does that perfectly.
Orange Sweet Rolls Filling
In researching the “Orange Roll”, I needed to find out what made the orange roll…well, orange. I wanted to try orange marmalade as the filling. But was I supposed to add cinnamon to that? Any extra sugar? After several recipe tests, I found that a simple filling of orange marmalade and a sprinkling of cinnamon was all that I needed to make an orange roll taste delicious. You can leave out the cinnamon if you’d like, but the orange/cinnamon flavor makes these sweet rolls taste like Christmas!
How to Make Orange Rolls
I like to mix up the sweet roll dough in a stand mixer. You can also knead the dough by hand, just be careful not to add too much flour. If you have a bread machine, you can use the dough setting to whip up the dough, then move on to rolling the dough.
Just as with our cinnamon rolls, we used our special ingredient to keep these rolls soft and gooey. After the rolls have risen the second time, pour warmed heavy cream over the rolls and then bake. That cream soaks into the rolls, leaving them soft, rich and so, so good!
While the rolls are cooling, you can quickly whip up the orange glaze. It’s a simple mixture of powdered sugar, orange zest, orange juice and heavy cream. I personally love the addition of heavy cream because it tones down the sweetness just a bit and makes it taste like a creamsicle. Yum!
If you’re looking for a little twist on the traditional sweet rolls, give these orange rolls a try. And for those counting calories, they have less calories than our traditional sweet rolls, which makes them a winner!
What you Need to Make Orange Rolls
Stand Mixer: Ok, you don’t 100% need this, but it does make life easier.
Red Star Yeast: My favorite yeast! It’s so forgiving and I have perfect baked goods, every time.
Saigon Cinnamon: The best flavored cinnamon.
Pastry Mat: This makes clean-up a breeze.
Dough Cutter: I JUST got one of these. What have I done without it all these years? Works as a scraper too, to get stuck-on dough off surfaces.
Baking Pan 9×13 or 10×15, depending on what you need.
- 1 cup warm milk (105-115 degrees F)
- 2 1/2 teaspoons instant dry yeast (I like Red Star Platinum)
- 2 large eggs (at room temperature)
- 1/3 cup butter (melted)
- zest of 1 orange
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 4 1/2 cups all-purpose flour
For the Filling:
- 1/2 cup orange marmalade jelly
- 2 teaspoons cinnamon
- 1/2 cup heavy cream (warmed)
For the Orange Glaze:
- 2 cups powdered sugar
- zest and juice of 1 orange
- 1 tablespoon heavy cream
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
- Add the eggs, butter, zest, salt and sugar.
- Add the flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point.
- Spray a large bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
- Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your rolls will be airy.
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
- Flour a rolling pin and roll the dough to about a 12x15" rectangle.
- Use a rubber spatula to smooth the marmalade jelly over the whole dough rectangle. Sprinkle the top with cinnamon.
- Starting on the long end, roll the dough up tightly jelly roll style.
- Cut into 12 slices and place in a greased 9x13 baking pan.*
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees.
- Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for about 17 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
- While the rolls are cooling, prepare the orange glaze
- In a small bowl, whisk together the powdered sugar, zest and juice of 1 orange and heavy cream. Whisk until smooth.
- Drizzle the glaze over the cooled rolls.
- Store in an airtight container.