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Best Homemade Orange Rolls are sticky, lush, and doughy. They’re easy to make , fluffy and frosted in a delicious orange cream cheese glaze.

Orange Roll being held up by a metal spatula above a pan full of orange rolls.


Homemade orange sweet rolls are so tasty. A traditional cinnamon roll shakes hands with tangy citrus in this easy to make recipe. The dough is made with added orange juice, the filling uses orange zest, and the frosting is made with orange juice and extract, so the whole roll is infused with lovely, tangy orange flavor. These rolls turn out doughy, soft and fluffy—bursting with flavor and covered in a delicious orange glaze to die for. These will quickly become a favorite and will ruin you for store bought rolls.

FREQUENTLY ASKED QUESTIONS

  • What if I don’t have a stand mixer? You can knead the dough by hand! Start out by stirring with a spoon until you can’t do it anymore. Then knead by hand. Just keep on kneading until all the flour is incorporated and/or the dough is soft to the touch and only slightly sticky. It’s a bit of a workout, but it’s worth it!
  • How soft should the butter be? The butter should be room temperature and smoosh easily to the touch. If you soften the butter in a microwave, be sure to work in small increments of time so you don’t get any melted pools of butter.
  • What temperature should the milk be? The milk should be warm to the touch (between 100 and 110 degrees). You can use 1% up to whole milk. I’ll never recommend using skim milk for anything.
  • Can the salt be reduce for a low sodium diet? Reducing the salt will not affect the rising. The only thing it will impact is flavor. You can also swap out the salted butter for unsalted to reduce the sodium content even more.
  • Are orange rolls vegetarian? Yes, these rolls are vegetarian but they aren’t vegan.
  • Can I make these in advance? Yes. These orange rolls can easily be made ahead. For best results, choose one of the following two methods:
    • OVERNIGHT INSTRUCTIONS: After you’ve rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room temperature (about 45 minutes to an hour depending on the temperature of your house) before baking.
    • FREEZER INSTRUCTIONS: Roll and cut your cinnamon rolls and place several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.
Orange filling for orange rolls

Gluten Free Orange Roll Instructions

This recipe can be made gluten free by using a gluten free flour blend that is meant to be a directed substitute for all-purpose flour. “Cup for Cup” is an example of flour blend that will work. Results may vary based upon the blend you choose to use.

PRO TIP: The amount of flour you use when making bread doughs can vary so it is best to go by how the dough feels. The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. You can feel a soft roll just by touching the dough. Start with less flour, as you can always add more as necessary.

If you love sticky breakfast rolls, you will love these other recipes too:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bird's eye view of Orange Rolls in a glass pan.

Orange Roll being held up by a metal spatula above a pan full of orange rolls.
Best Homemade Orange Rolls are sticky, lush, and doughy. They’re easy to make , fluffy and frosted in a delicious orange cream cheese glaze.
Prep Time 25 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Ingredients

Dough

  • 1/2 cup warm milk
  • 1/2 cup orange juice
  • 1 tablespoon instant dry yeast
  • 1 tablespoon white granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons salted butter softened
  • 1 large egg
  • 3 to 3 1/4 cups all-purpose flour

Filling

  • 1/2 cup salted butter softened
  • 1 cup white granulated sugar
  • 2 tablespoons orange zest

Orange Glaze

  • 4 ounces cream cheese softened
  • 1/4 cup salted butter softened
  • 1 cup powdered sugar
  • 1/2 teaspoon orange extract optional
  • 1 to 2 tablespoons orange juice
Instructions
  • In the bowl of a stand mixer, combine warm milk, orange juice, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
  • Once the flour starts to incorporate into the dough, increase the speed to medium. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be soft and tacky, but not stick to your hands. Add more or less flour until the dough reaches the desired consistency.
  • Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
  • Lightly grease a 9x13 pan. On a clean surface, roll the dough into a 12-inch by 18-inch rectangle.
  • In a small mixing bowl, combine the butter, sugar, and orange zest. Spread in an even layer on top of the dough, leaving 1/2 inch on the top edge. Roll up tightly lengthwise so you have one long roll. Use a sharp serrated knife to cut the dough into 12 even slices.
  • Place the slices into a lightly greased 9x13 pan. Cover and let rise 30 to 45 minutes.
  • Preheat oven to 350 degrees. Bake the rolls for about 20-25 minutes, until just kissed with brown on top.
  • While the orange rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and orange extract. Add enough orange juice to achieve a soft, easily spreadable consistency.
  • Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
Notes

Nutrition

Serving: 1roll | Calories: 400kcal | Carbohydrates: 54g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 363mg | Potassium: 90mg | Fiber: 1g | Sugar: 29g | Vitamin A: 635IU | Vitamin C: 7.3mg | Calcium: 35mg | Iron: 1.6mg
Course: Dessert
Cuisine: American
Keyword: Orange Rolls

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Mary Langston

Great recipe. These were a home fun.

Dana

5 stars
Great recipe and easy to follow – these were a hit!

Christine Zook

5 stars
These were amazing! I have also made the cinnamon rolls which are equally spectacular. They were a little doughy, so next time, I will cut thinner rolls, which should be just fine.

Mike Compston

5 stars
These are light and fluffy filled with flavor. I added chopped walnuts and two Tbs of Conintreau liqueur to the filling.

Angelyn B.

5 stars
I made these this morning and they turned out great. Thank you for sharing!

Amy W.

5 stars
These turned out nice and fluffy even though I had to use the full 3 1/4 cups of flour and the dough was still too sticky- possibly because I live in the deep South and the humidity is ridiculously high. I was too scared to add more flour than that and they still turned out fine. *I’m not a wonderful baker so it goes to show how good this recipe is.* I will return for more recipes by the stay at home chef.

Brenda Berg

Do you also hear the orange juice?

Elizabeth

5 stars
Excellent

Heather J

5 stars
I had these tonight and they are wonderful. Definitely a hit.

Judy

I used exactly 3 cups of flour and the dough came out soft but not sticky. They are rising in the pan right now. My husband is drooling already! Looks like a winner…?

Kimberly

5 stars
I made these this morning. I used canned milk instead of whole. Oh my goodness! I normally do pancakes or waffles on the weekends for breakfast but we will have these instead from now on.

Jennifer

I made these and they were amazing. I only had to add 3 cups of flour. I read somewhere that you shouldn’t put salt directly on the yeast as it will kill it so I added the salt on the opposite side of the bowl from the yeast. The rise times were spot on although I did put mine in the oven with the light on . The filling was so aromatic with the fresh orange zest. I did give mine an egg wash before I baked them off, I love that golden brown you get with it! The glaze… Read more »

Heather Waite

I have made many of your roll recipes and they are all perfect. I haven’t changed anything and no one can get enough of them. Amazing.

Gail

5 stars
Delicious! Making for the second time in a couple of days. Taking to the council meeting. I know they will be a hit.Thank you for the great recipe.

An aspiring baker

5 stars
Thank you for such an amazing recipe! I admire its simplicity and deliciousness. this made a very fun culinary/home ec project for homeschool! I would definitely recommend this recipe to anyone. these are great, and if anyone says otherwise, I wouldn’t believe them. To be honest If I own bakery, which I hopefully will, I would love to include these!

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