Best Orange Rolls Recipe
These tender orange rolls are filled with a bright citrus flavor and topped with a delicious cream cheese glaze, perfect for holiday brunches and lazy Sunday mornings.
I’ve made these orange rolls for holiday brunches and lazy Sunday mornings — the dough is tender, the filling bright with orange zest, and the cream cheese-orange glaze is the reason guests swipe their plates clean. This recipe hits that sweet-and-citrus spot without needing overnight fermentation, so it’s perfect when you want fresh orange rolls the same day. For a light, protein-forward sweet to pair with them, I sometimes serve a small gelled dessert like this high-protein dessert recipe alongside the platter.
Why you’ll love this dish
These orange rolls balance soft, enriched dough with a citrus-forward filling and a tangy cream cheese glaze. They’re:
- Crowd-pleasing for brunches and holiday mornings.
- Make-ahead friendly: you can do dough prep the night before.
- Kid-approved: bright orange flavor and soft texture make them irresistible.
They’re a faster alternative to classic cinnamon rolls (no slow overnight sponge required), and the orange concentrate in the icing gives the glaze an extra pop when fresh juice fades.
How this recipe comes together
Step-by-step overview so you know what to expect:
- Bloom the yeast in warm milk with a touch of sugar (5 minutes) or combine if using instant yeast.
- Mix enriched dough with butter, egg, orange zest and juice; knead until elastic (5–8 minutes in a mixer; 8–10 by hand).
- First rise: about 1 hour until doubled.
- Roll dough into a rectangle, spread filling (butter + sugar + zest + ginger + a little flour), then roll and cut into rolls.
- Second rise: 30–45 minutes until puffy.
- Bake at 350°F until golden (about 20–25 minutes).
- Whip the cream cheese-orange glaze and spread on warm rolls.
Total hands-on time: ~45–60 minutes. Total time with rises and baking: ~2.5–3 hours.
What you’ll need
- 1 cup milk (warm to 100–110°F)
- 1/4 cup granulated white sugar (for blooming yeast)
- 1 Tablespoon active dry yeast (or use instant yeast; see note)
- 1 teaspoon salt
- 1/2 cup butter, softened (for dough)
- 1 egg
- 2 teaspoons orange zest (from 1 orange)
- 1/4 cup fresh orange juice (from 1 orange)
- 4 cups all-purpose flour (plus extra for rolling out; add up to 1/2 cup more if needed)
- 1 cup sugar (for filling)
- 2 teaspoons orange zest (for filling — from 1 orange)
- 1/2 teaspoon ground ginger (for filling)
- 1/2 cup butter (softened — for filling)
- 1/4 cup all-purpose flour (for filling, to bind)
- 4 oz cream cheese, softened (for icing)
- 2 oz butter, softened (for icing)
- 1/2 teaspoon vanilla (for icing)
- 2 Tablespoons frozen orange juice concentrate (thawed slightly — for icing)
- 2 cups powdered sugar (for icing)
Notes/substitutions:
- Instant yeast: combine all dough ingredients and skip the bloom step.
- Swap some or all-purpose flour with bread flour for slightly chewier rolls.
- If you don’t have fresh orange, use 3 tablespoons bottled juice plus 1–2 teaspoons zest, but fresh zest gives the best aroma.
Step-by-step instructions
- Bloom the yeast: In a small bowl, whisk warm milk (100–110°F) with 1/4 cup sugar and 1 Tbsp active dry yeast. Let sit 5 minutes until foamy. (If using instant yeast, skip this step and add yeast directly with dry ingredients.)
- Mix dough: In the stand mixer bowl (or large bowl), combine 1 tsp salt, 1/2 cup softened butter, 1 egg, 2 tsp orange zest, 1/4 cup orange juice, and 4 cups flour. Pour in the foamy yeast mixture.
- Knead: With dough hook on low, mix 5–8 minutes until smooth and elastic. By hand: stir until you can’t mix, then knead 8–10 minutes. Add up to 1/2 cup extra flour if dough is too sticky — it should be slightly tacky but pull away from the bowl.
- First rise: Oil a large bowl, place dough inside, cover with plastic wrap, and let rise at room temperature about 1 hour or until doubled.
- Prepare filling: In a bowl, cream together 1/2 cup softened butter, 1 cup sugar, 2 tsp orange zest, 1/2 tsp ground ginger, and 1/4 cup flour until spreadable.
- Shape rolls: Turn risen dough onto floured surface and roll into roughly a 12×18-inch rectangle. Spread the filling evenly, leaving a 1/2-inch border. Starting at a long edge, roll tightly into a log. Pinch seam to seal.
- Cut: Using a serrated knife or dental floss, cut the log into 12 equal pieces. Place cut-side up in a greased 9×13-inch pan (or two smaller pans).
- Second rise: Cover loosely and let rise 30–45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls 20–25 minutes until golden and cooked through. If edges brown too fast, tent with foil the last 5 minutes.
- Make icing: Beat together 4 oz cream cheese and 2 oz butter until smooth. Add 1/2 tsp vanilla and 2 Tbsp thawed frozen orange concentrate; gradually add 2 cups powdered sugar until desired consistency. Taste and adjust orange concentrate or sugar for balance.
- Finish: Spread icing over warm rolls so it melts into the swirls. Serve slightly warm.
Timing tips: If dough is rising too quickly, refrigerate for 15–30 minutes between steps to keep the process manageable.
01Ingredients
For the Dough
For the Filling
For the Icing
02Method
- Preparation
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0 OF 11 DONE03Recipe notes
- 01Best served warm with a dark roast coffee or fresh fruit. Can be made ahead and stored appropriately.
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Best ways to enjoy it
These rolls are best warm from the oven with the glaze slightly melted into the spirals. Pairing ideas:
- A dark roast coffee or milky latte for contrast.
- Fresh fruit (berries or sliced citrus) for brightness.
- A savory egg casserole or, for a hearty brunch spread, a comforting soup like my best-ever one-pot lasagna soup recipe for guests who want something savory too.
For presentation, arrange rolls on a platter, spoon extra glaze over the center, and sprinkle a little extra orange zest on top.
Storage and reheating tips
Room temp: Keep covered at room temperature up to 24–48 hours. The cream cheese icing makes them perishable after a day at room temp in warm climates.
Refrigerate: Store in an airtight container up to 4–5 days. Reheat gently in a 325°F oven for 8–10 minutes or microwave single rolls 20–30 seconds.
Freeze: Freeze un-iced rolls after the first rise. Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge, then bake as directed and ice warm. You can also freeze baked, un-iced rolls and thaw/reheat similarly.
Food safety: Because the icing contains cream cheese, refrigerate leftovers promptly and don’t leave at room temperature for more than 2 hours in warm conditions.
Recipe variations
- Cranberry-Orange: Add 1/2 cup chopped dried cranberries to the filling.
- Cardamom-Orange: Replace ginger with 1/2 teaspoon ground cardamom for a Scandinavian twist.
- Orange-Lavender: Add 1/2 teaspoon culinary lavender to the icing (use sparingly).
- Vegan: Use plant milk, vegan butter, and a vegan cream cheese for the glaze; replace egg with 1/4 cup applesauce or a flax egg.
- Marmalade glaze: Swap the orange concentrate with 2 tablespoons melted orange marmalade in the icing for texture.
Your questions answered
Can I use instant yeast instead of active dry?
A: Yes — add instant yeast directly into the dry ingredients and skip the 5-minute bloom. You may shave a little time off rising.
Can I assemble the rolls the night before?
A: Yes. After shaping and placing them in the pan, cover and refrigerate overnight. Let them come to room temp for 30–60 minutes before baking, then bake as directed.
How many rolls does this make?
A: This recipe yields about 12 medium rolls in a 9×13 pan. For smaller buns, cut into 15–16 pieces.
Can I use bottled orange juice?
A: Yes—but frozen orange concentrate gives the icing an extra citrus punch. Fresh zest is important for aroma, so don’t skip it.
Will the cream cheese icing set?
A: It will firm as it cools but stays soft — store refrigerated.
Conclusion
If you want another orange-roll approach with a slightly different technique, check out Sally’s Homemade Orange Sweet Rolls for a tested bakery-style option. If you want something similar, my Pizza Rolls is worth a try.
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