
Soft, zesty orange rolls with a buttery orange-sugar filling and bright orange glaze — perfect for breakfast, brunch, or dessert.

This batch of orange rolls is one of those recipes that changed my weekend mornings. I first made them on a rainy Saturday when I had a bag of flour and an overripe orange that needed a starring role. The scent of orange and butter filling the house as they baked made everyone wander into the kitchen; they vanished in minutes. The texture is pillowy and tender, the filling melts into each fold, and the glaze adds the perfect bright balance so the rolls never taste cloying.
I love how versatile these are: warm from the oven for lazy brunches, packed into a picnic box for an afternoon treat, or made ahead and gently reheated when guests arrive. The technique of short, repeated kneads with resting periods produces a dough that is easy to handle and forgiving for home bakers. What really makes them memorable is the fresh orange zest — it gives a floral citrus brightness that pairs beautifully with the caramelized butter-sugar inside each spiral.
I remember my family crowding the counter while I iced the first pan — the kids declared them “officially the best,” and my neighbor asked for the recipe after the second visit. It’s become our go-to when the calendar calls for something a little special but not fussy.
My favorite part is watching the glaze soak into the warm spirals, creating glossy little puddles in the folds. A neighbor once brought a jar of marmalade to trade after tasting these — we still laugh about that barter.
Keep rolls at room temperature in a single layer in an airtight container for up to three days to preserve the soft texture. If stacking, separate with parchment. For longer storage, freeze cooled rolls on a baking sheet until solid, then transfer to a freezer-safe bag for up to three months; reheat from frozen at 325°F for 12–15 minutes or until warmed through. Avoid refrigeration, which can dry the crumb and make butter coagulate; warm briefly to restore softness and re-glaze if needed for shine.
To make dairy-free, replace butter with a high-quality plant-based spread of equal volume and use nondairy milk for brushing if desired; texture will be slightly different but still tender. For a less sweet version, reduce filling sugar to 1/4 cup and keep glaze light. Whole-wheat pastry flour can replace up to half the all-purpose flour for more nutty flavor, but you may need an extra tablespoon or two of liquid. To omit eggs, try a flax “egg” (2 tablespoons ground flax + 6 tablespoons water per egg) though the crumb will be less rich.
Serve warm with coffee, tea, or a sparkling brunch punch. For a decadent brunch, plate with fresh berries and whipped cream or mascarpone. Garnish with extra orange zest or thin orange slices for color. These also work well alongside savory dishes like a frittata or smoked salmon platter where the citrus counters rich flavors.
Sweet enriched rolls appear in many baking traditions — from Scandinavian cardamom buns to American cinnamon rolls. These orange rolls are an American adaptation that highlights citrus often used in classic baking, bringing a bright regional twist to the soft, enriched bun concept. They mirror the comfort-food nature of morning breads while nodding to seasonal fruit celebrations.
In winter, swap zest for a mix of orange and a touch of clove or cardamom for warm holiday spice. In spring, add a tablespoon of lemon zest for a citrus duet. For autumn, fold a few tablespoons of brown sugar into the filling and sprinkle with toasted pecans before baking for crunch and warmth.
Prepare the dough the night before and store it in the refrigerator after the second short knead; bring to room temperature, then proceed with final shaping and proofing the morning of service. You can assemble rolls and freeze them unbaked in the muffin tin: flash freeze until firm, then transfer to bags. Bake from frozen with an extra 3–5 minutes. Make glaze the day of to keep it bright and glossy.
A friend used this recipe for a baby shower and received multiple requests for the formula — guests said the rolls were the best part of brunch. Once I halved the recipe for a small family gathering and still had neighbors knocking on the door asking for the leftover pan because the scent lured them in. It’s one of those simple pleasures that makes any morning feel celebratory.
These orange rolls are simple enough for a relaxed weekend and special enough for company. Give them a try, and adjust the sweetness and zest to match your family’s tastes — they’re forgiving and always rewarding.
Use freshly zested oranges — zest becomes bitter if pith is included; use a microplane for the finest aromatic zest.
If dough feels sticky while rolling, chill the logs 10–15 minutes to firm the butter for cleaner cuts.
Proof yeast in warm water with a pinch of sugar; active yeast should foam within 5 minutes — otherwise replace the yeast.
This nourishing sticky orange rolls recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
If the yeast doesn't foam, your water may be too hot or the yeast inactive. Start over with fresh yeast and water between 105–115°F.
Yes. Freeze cooled baked rolls for up to three months in a freezer-safe bag; reheat in a 325°F oven until warmed through.
Brush with a little melted butter and warm in a 300°F oven for 8–10 minutes. Microwave briefly (10–15 seconds) on low power if in a hurry, but texture is best with oven reheating.
This Sticky Orange Rolls recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Warm water to 105–115°F, stir in sugar, sprinkle yeast and let foam for 5 minutes to confirm activity.
Combine eggs, melted butter, salt, flour and yeast mixture in a stand mixer; mix until a soft dough forms.
Knead 3 minutes, rest 10 minutes; repeat this cycle three times to develop strength and tenderness.
Divide into three balls and roll each into a 15" x 8" rectangle on a lightly floured surface.
Blend softened butter, sugar and orange zest; spread evenly over each rectangle for consistent caramelization.
Roll rectangles lengthwise into logs, cut into 1 1/2" rounds using a serrated knife; chill briefly if butter softens.
Place rounds in a greased muffin tin, cover loosely and allow to rise 30 minutes until puffy.
Bake at 400°F for 10–12 minutes until golden; whisk glaze ingredients and drizzle over warm rolls.
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This recipe looks amazing! Can't wait to try it.
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