Quick and easy orange rolls are one of my family’s favorite breakfast sweets. Pillowy soft dough rolled with a buttery orange filling and topped with a bright citrus cream cheese frosting.
Why this recipe works
My kids used to ask for “orange cinnamon rolls” when they were little. They knew their favorite sweet rolls looked just like cinnamon rolls but tasted like orange instead. These homemade orange rolls are pillowy, sweet, and about a hundred times better than any store-bought tube! Especially with that amazing orange cream cheese frosting on top. Swoon.
As much as I love cinnamon rolls, I don’t love having to wait hours to make them from scratch. So this quick orange rolls recipe is an excellent step-in. They, of course, require a little bit of love sprinkled into the mix, but they certainly don’t take as long to prep thanks to the instant yeast.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
YEAST – This recipe calls for rapid rise yeast. You can use regular yeast, but the rise may take a little longer. Your dough should double in size.
FLOUR – For best results, use a kitchen scale to weigh your flour. If you do not have a scale, use the scoop and sweep method. Scoop flour into a measuring cup until overflowing. Then, level it off with the back end of a butter knife. Do not pack your flour down or tap the cup on the counter. Too much flour will yield dry, dense orange rolls.
BUTTER – Bring your butter to room temperature. Slice it, then place it on a plate to rest at room temperature for about 30 minutes.
EGG – Crack an egg into a dish about 30 minutes before making the recipe, as you’ll want it to be at room temperature as well.
FROSTING – The cream cheese should also be brought to room temperature. This will prevent any lumps in your frosting.
ORANGES – While you’re waiting for everything to come to room temperature, zest the oranges, but keep the zest of each orange separate as you’ll need them in different steps (dough, filling, frosting). After the oranges have been zested, you can cut them in half and juice them. Trust me, fresh orange juice is best!
How to Make Orange Rolls
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In mixer bowl, dissolve the yeast in warm water and let stand 3 to 5 minutes; stir. Add the egg, 1/2 of the flour, and the butter. Rub the orange zest, sugar, and salt together with your fingers until fragrant, then add to the bowl. Beat all ingredients on medium until smooth.
- Add the remaining flour gradually until combined. Dough should clean sides of bowl. If it doesn’t, add 1/4 cup more flour. You may need to add another, just add a little at a time until the dough comes away from the bowl. Knead on lightly floured board until smooth. Cover with a clean towel and let rise for 40 minutes or until doubled in size.
- While dough is rising, grease 9×9-inch baking pan.
- Blend the filling ingredients and set aside. Combine the frosting ingredients and beat until creamy. Set aside.
- Dust a sheet of parchment paper with flour. Place dough on dusted parchment and roll out dough into a 7″ x 14″ rectangle. Spread with the filling, coming to within 1/2″ of the sides. Roll up jelly-roll style, using the parchment to help you roll it up, the dough may be a little sticky. Pinch the edges of dough to seal.
- Mark and cut dough into 9 equal parts. You may need to reroll the cut pieces as you place them into the pan and cover with a towel. Let rise in warm place until doubled, about 40 minutes. While dough is rising, preheat oven to 375 F.
- Bake 20-25 minutes, until golden brown.
- Remove rolls from the oven and let cool for 5 minutes. Spread with frosting. You may have some frosting left over.
Frequently Asked Questions & Expert Tips
Store cooled leftovers in an airtight container. If you topped with cream cheese frosting, you’ll want to keep them in the refrigerator. Reheat them in the oven or air fryer at
I personally think these sweet rolls are best with navel oranges, though I would imagine they’d be great with other sweet oranges such as Valencia or Cara Cara.
Once you’ve rolled up the dough and are ready to cut, the easiest way to get equally sized rolls is to measure the roll and divide by 9. You can’t really refrigerate the dough or you’ll slow down the yeast, and there’s one more rise to go. So use a sharp knife to make your cuts.
Yes, of course. Prepare the rolls as directed. Instead of letting them double in size in a warm place, cover them with plastic wrap in the baking dish and refrigerate overnight. Refrigerating the dough slows down the yeast, which means they’ll rise slowly overnight. You can prepare the frosting in advance as well if you want, though it’ll need ample time to come to room temperature before you spread it on top of the baked rolls. To bake, allow them to rest at room temp for about 35-40 minutes, then bake as normal.
Serving Suggestions
Serve your orange sweet rolls warm from the oven, though I’ve definitely had my fair share at room temperature as well!
Orange rolls are great for breakfast or brunch all year round, though they’re extra special when oranges are in season. Easily double the recipe if you have company for the holidays. I doubt you’ll have many leftovers!
More Breakfast Recipes
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Orange Rolls
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 ¼ teaspoons SAF instant yeast or any quick rise
- ½ cup warm water 110-115 F
- 1 large egg at room temperature
- 1 ¾ cups bread flour you may need more
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 2 Tablespoons unsalted butter softened at room temperature
- zest of one orange
Filling
- ¾ cup powdered sugar
- 1 ½ Tablespoons unsalted butter softened at room temperature
- zest of HALF an orange
- 1 Tablespoon fresh orange juice
Frosting
- 2 ½ cups powdered sugar
- 3 Tablespoon unsalted butter softened at room temperature
- 4 ounces cream cheese softened at room temperature
- zest of one orange
- 2 Tablespoons fresh orange juice about one orange
Before You Begin
- Remove your butter, eggs, and cream cheese from the refrigerator about 30 minutes before beginning. xxx2
- Once you’ve rolled up the dough and are ready to cut, the easiest way to get equally sized rolls is to measure the roll and divide by 9. You can’t really refrigerate the dough or you’ll slow down the yeast, and there’s one more rise to go. So use a sharp knife to make your cuts.
- Instead of a knife, you can use dental floss to tie-off and cut the rolls. To “Tie-Off” dough, take a piece of strong thread, or dental floss, about 16 inches long, slip under roll of dough and cross on top to cut slices smoothly and quickly.
Instructions
Gathering your ingredients
- Since this recipe is broken into sections, I just wanted to point out that you will need a total of three oranges.
Making the Rolls
- In mixer bowl, dissolve the yeast in warm water and let stand 3 to 5 minutes; stir. Add the egg, half of the flour (3/4 cup + 2 tablespoons), and the butter.2 1/4 teaspoons SAF instant yeast, 1/2 cup warm water, 1 large egg, 2 Tablespoons unsalted butter
- Rub the orange zest, sugar, and salt together with your fingers until fragrant, then add to the bowl. Beat all ingredients on medium until smooth.1 Tablespoon granulated sugar, zest of one orange, 1 teaspoon salt
- Add the remaining flour (3/4 cup + 2 tablespoons) gradually until combined. Dough should clean sides of bowl. If it doesn't, add 1/4 cup more flour. You may need to add another, just add a little at a time until the dough comes away from the bowl. Knead on lightly floured board until smooth. Cover with a clean towel and let rise for 40 minutes or until doubled in size.
- While dough is rising, grease 9×9-inch baking pan.
Preparing the Rolls
- Blend the filling ingredients and set aside.3/4 cup powdered sugar, 1 1/2 Tablespoons unsalted butter, zest of HALF an orange , 1 Tablespoon fresh orange juice
- Combine the frosting ingredients and beat until creamy. Set aside.2 1/2 cups powdered sugar, 3 Tablespoon unsalted butter, 4 ounces cream cheese, zest of one orange, 2 Tablespoons fresh orange juice
- Dust a sheet of parchment paper with flour. Place dough on dusted parchment and roll out dough into a 7" x 14" rectangle. Spread with the filling, coming to within 1/2" of the sides. Roll up jelly-roll style, using the parchment to help you roll it up. The dough may be a little sticky. Pinch the edges of the dough to seal.
- Mark and cut dough into 9 equal parts. You may need to reroll the cut pieces as you place them into the pan and cover with a towel. Let rise in warm place until doubled, about 40 minutes. While dough is rising, preheat oven to 375 F.
- Bake 20-25 minutes, until golden brown.
- Remove rolls from the oven and let cool for 5 minutes. Spread with frosting. You may have some frosting left over.
Expert Tips & FAQs
- Make Ahead – Prepare the rolls as directed. Instead of letting them double in size in a warm place, cover them with plastic wrap in the baking dish and refrigerate overnight. Refrigerating the dough slows down the yeast, which means they’ll rise slowly overnight. You can prepare the frosting in advance as well if you want, though it’ll need ample time to come to room temperature before you spread it on top of the baked rolls. To bake, allow them to rest at room temp for about 35-40 minutes, then bake as normal.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on December 13, 2009.
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Cindy McCampbell says
Thanks for your recipe Amanda!! I look forward to making these! I wish my Amanda, and all the novice bakers, would learn that yeast breads of any kind aren’t that hard!!! Especially with bloggers like you and YouTube around!!! I just wish they would learn that anything that tastes, especially homemade, is worth learning!!! I think many folks are more afraid of failure than learning to make make delicious mouth watering foods!!!
Maybe you can give them some encouragement in your blogs!
Amanda Formaro says
Yes, baking from scratch isn’t that hard! I do know it can be more challenging for some than for others though :) My mother in law is one that finds it more challenging. So I understand when not everyone wants to! :)
Angie | Big Bear's Wife says
I’d like some of these for breakfast!
Megan says
I could see me making these this Summer when we're camping. Good one!
Lana @ Never Enough Thyme says
I love those canned orange rolls but I know that these from scratch would be so much better! The glaze sounds really fabulous. Thanks for sharing this Amanda.
Gera @ SweetsFoodsBlog says
So beautiful rolls I need to try them soon :)
Cheers,
Gera
Cookin' Canuck says
That glaze is so enticing!
Amanda says
Hi Andrea! Thanks for the compliments, so glad you like my blog! :)
Bread flour is a high protein flour made especially for use in yeast breads. You CAN substitute all purpose flour, however it's best to use bread flour. You can also substitute all purpose and add in a tablespoon of wheat gluten. Bread flour is available at any grocery store, Wal Mart, wherever you shop for groceries, and is priced pretty close to AP flour. Hope that helps!
Andrea says
Hi Amanda I just found your blog today and I am loving it. I really want to make these rolls, I think its a great way to start working with dough with out being too intimidated. I have one question being the novice baker that I am. What is bread flour, and if I can't find it in my food market, what can I substitute? I look forward to all of your posts and recipes.
PS
I LOVE your pictures :)
Amanda says
Thanks all! They were really fabulous, we'll be having these and cinnamon rolls on Christmas morning :)
Chef Fresco says
Mmm these look great! I've never attempted homemade rolls – might have to give this one a try though!
Culinary Cory says
I love cinnamon rolls. Have to admit not sure about adding the orange. Will need to try it soon.
Leslie says
These look amazing!! I can't wait to try them out!
Amanda says
How right you are Marie! :)
Maria says
A great sweet breakfast treat!
Amanda says
Rats! my bread machine died :( BUT if and when I get a new one I will certainly post about it – sorry about that :( i saw one at the thrift store, will have to see if it's still there ;)
Anonymous says
Amanda please make these in your bread machine and let us know if we can do the same……..I don't like to experiment but if I know it works I will make them for sure.
Amanda says
Thanks everyone, they were wonderful, please stop back and let me know how they turn out if you try them!
Janice says
Delicious looking rolls.
Sandie (Inn Cuisine) says
A hint of citrus is always welcome in the morning and when paired with breakfast rolls, it doubles the fun!
Tia says
ooh i've been looking for an orange roll recipe. like you, i love cinnamon buns/rolls so orange is a nice change and i am so definitely going to make these. thanks!