Orange Sweet Rolls are a change from your standard cinnamon sweet roll. These rolls use a buttery orange filling instead of the normal cinnamon and sugar filling that is usually used in sweet rolls.
These rolls bring back great memories from when I was a kid. A great aunt gave this recipe to my mom when I was in my teens. It instantly became a family favorite back then. I now make it for my family and it has become our family favorite also.
These rolls get their great flavor from the fresh orange zest that is used in the filling and the orange juice that is used in the frosting. I love cinnamon rolls, but it is nice to change things up once in a while.
- Make sure that your yeast is fresh. Do not use yeast that has expired.
- Don’t overheat your milk. The temperature should be between 120 and 130 degrees F. If the milk is too hot it can kill the yeast.
- The dough should be slightly sticky when you are done kneading it. Adding too much flour will cause your rolls to be dry and tough.
- Once you are done kneading the dough, grease the bottom of the bowl with shortening, and flip the dough over to coat the other side as well.
- One trick that my mom taught me with dough is that if your kitchen is cold, add some warm water to the kitchen sink, and set the bowl of dough in the warm water to help it rise.
- I use scissors for cutting the dough into slices. It works really well.
- Instead of using flour on your work surface when rolling/patting out the dough use shortening. You won’t have any excess flour on the dough.
- These rolls freeze well. After they are cooled completely and they are frosted, place them in an airtight container and they are ready to freeze.
- To thaw the rolls, set them on the counter and let them come to room temperature.
Steps for making Orange Sweet Rolls
In a large mixing bowl combine 2 cups of flour, yeast, sugar, and salt; mix together. Combine the milk, water, and 1/4 cup of butter in a microwave container and heat.
Once the milk mixture is warmed add to the flour mixture and mix together. Add the eggs and mix them in.
Gradually add enough flour until you have a soft dough. Knead until the dough is smooth. Cover the dough with a cloth and set it in a place to rise.
While the dough is rising, make the orange filling. In a medium bowl add the 1/2 cup butter, 1 cup sugar, and orange zest. Mix until well combined. Set aside.
When the dough is doubled in size, divide it into two equal parts. Pat out into a rectangle that is 9 by 12-inches. Divide the orange filling in half and spread it over the top of the dough. Starting with the shorter side roll up tightly. Pinch the edge to seal.
Cut into six slices. Place them in a 13×9-inch baking pan. Let rise for 30 minutes. Bake in an oven that has been preheated to 375 degrees F for 20 to 25 minutes.
Once the rolls are baked, remove them from the pan and set them on a cooling rack. Once the rolls are cooled make the frosting. Combine the powder sugar, dab of butter, and dash of salt together. Gradually add the orange juice until you have the consistency. Frost the rolls when cooled.
I have more recipes for sweet rolls and bread. Take a look at these:
- Skillet Pumpkin Monkey Bread
- Pepperoni Pull Apart Bread
- Caramelized Apple-Topped Buns
- Cinnamon Raisin Oatmeal Buns
If you make these orange sweet rolls I would love to hear about it! Please leave me a comment and a rating.
Orange Sweet Rolls
- 5 1/2 to 6 cups flour
- 2 packages yeast 4 1/2 teaspoons
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 1 cup milk
- 1 cup water
- 1/4 cup butter
- 2 large eggs
- 1/2 cup butter softened
- 1 cup sugar
- Zest from one orange
- 3 cups powdered sugar
- 1 dab butter softened
- 5 to 5 1/2 tablespoons orange juice
- In a large bowl combine 2 cups of flour, yeast, 1/2 cup of sugar, and salt, and mix together. In a microwave-safe bowl heat the milk, water, and butter until the temperature is very warm around 120 to 130 degrees F.
- Once the milk mixture is heated add to the flour mixture and stir in. Add the egg and mix in.
- Gradually added enough flour to make a soft dough, that is slightly sticky. Continue to knead until the dough is smooth and elastic.
- Grease the bottom of the bowl, turning to grease the top.
- Cover and let rise for about 1 hour or until the dough doubles in size.
- While the dough is rising make the orange filling.
- In a medium bowl add 1/2 cup softened butter, 1 cup sugar, and orange zest from one orange.
- Mix until well blended. Set aside.
- Once the dough has doubled in size divide it into two equal parts.
- Grease the work surface with shortening. Pat out the dough using the palm of your hand into a rectangle about 12×9 inches.
- Spread 1/2 of the orange mixture on top of the rectangle. Start with the shorter side and roll up tightly. Pinch the edges to seal.
- Cut into 12 slices. Placed in a greased 13×9-inch baking pan. (You will need 2 pans). Cover and let rise in a warm place until the rolls have doubled about 30 minutes.
- Bake in a preheated 375 F oven for 20 to 25 minutes or until golden brown.
- Once out of the oven let the rolls in the pan for a few minutes. Remove and place on a cooling rack until completely cooled.
- While the rolls are cooling make the orange frosting.
- In a medium bowl add the powdered sugar, dab of butter, and dash of salt.
- Gradually add enough orange juice to desired consistency. Beat until the frosting is creamy.
- Frost the cooled rolls.
- Make sure that your yeast is fresh.
- Don’t overheat the liquid for the rolls. You want it between 120 to 130 F. Anything warmer could kill the yeast.
- I like to use scissors to cut the slices/rolls. It works really well.
- These rolls freeze well. Just make sure to have them in an airtight container.
- Thaw frozen rolls on the counter until thawed.
This recipe was originally published on September 10, 2011. It has been updated with new content and pictures on August 25, 2022