Orange Rolls Recipe

Introduction

Orange rolls are a delightful twist on classic cinnamon rolls, featuring bright citrus flavors and a creamy orange glaze. Soft, tender, and bursting with fresh orange zest, these sweet rolls make a perfect treat for breakfast or brunch.

Ingredients

• ¼ cup warm water
• 0.25 oz packet instant yeast
• 2 Tbsp granulated sugar (for yeast mixture)
• 1 cup milk
• ¾ tsp salt
• ¼ cup granulated sugar (for milk mixture)
• 4 Tbsp unsalted butter
• 1 large egg, beaten
• ⅓ cup potato flakes
• ⅓ cup hot water (for potato flakes)
• 4 cups all-purpose flour (plus extra for dusting)
• 3 Tbsp unsalted butter, softened (for filling)
• 1 cup granulated sugar (for filling)
• ½ tsp ground ginger
• 2 tsp orange zest (for filling)
• ¼ cup freshly squeezed orange juice (for filling)
• 4 oz block-style cream cheese
• 1 cup powdered sugar (for glaze)
• 2 tsp orange zest (for glaze)
• 2 Tbsp freshly squeezed orange juice (for glaze)

Instructions

1. Step 1: Dissolve the instant yeast and 2 tablespoons of sugar in ¼ cup warm water. Stir gently and set aside to activate.
2. Step 2: Scald the milk on the stove or in the microwave. Stir in the salt, ¼ cup sugar, and 4 tablespoons butter until dissolved. Let the mixture cool to warm.
3. Step 3: Combine the potato flakes with ⅓ cup hot water, mixing until smooth but thick. Add a bit more water if needed. Set aside.
4. Step 4: In a stand mixer fitted with a dough hook, beat the egg then add the yeast mixture, milk mixture, and potato mixture. Gradually add the 4 cups flour. The dough should be sticky but workable—avoid adding too much flour. Knead for 5–10 minutes until elastic and smooth.
5. Step 5: Transfer the dough to a greased bowl, cover with a towel, and let it rest and rise for 1 hour.
6. Step 6: For the orange filling, mix 1 cup sugar, ground ginger, and 2 teaspoons orange zest in a bowl. After the dough rises, stir in about ¼ cup orange juice until the mixture forms a thick, clumpy texture similar to wet sand.
7. Step 7: Turn the risen dough onto a floured surface. Sprinkle the top with flour and pat it flat. Roll the dough with a floured rolling pin into a 10×15-inch rectangle about ½-inch thick, lifting and dusting flour as needed to prevent sticking.
8. Step 8: Spread the softened 3 tablespoons butter evenly over the dough. Top with the orange-sugar mixture, spreading evenly. Carefully roll the dough up tightly from the long edge, pulling taut to keep the filling inside.
9. Step 9: Cut the roll into 12 equal pieces using floss or string. Arrange the rolls on a greased baking sheet with the ends tucked inward to keep them from unrolling. Cover with a lightly damp towel and let rise for 30–60 minutes until puffy and nearly doubled.
10. Step 10: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until a thermometer inserted in the center reads 190°F or the rolls spring back when pressed.
11. Step 11: While baking, prepare the glaze by beating the cream cheese until fluffy. Add powdered sugar, 2 teaspoons orange zest, and 2 tablespoons orange juice. Blend until smooth and creamy. Spread glaze over warm rolls and serve.

Tips & Variations

• For extra orange flavor, add a teaspoon of orange extract to the dough or glaze.
• If potato flakes are unavailable, you can substitute with ¼ cup mashed cooked potatoes or use bread flour instead of all-purpose flour for a chewier texture.
• Use a sharp serrated knife to cut the rolls if you don’t have floss or string—this helps maintain clean edges.
• Ginger can be omitted or replaced with cinnamon for a different spice profile.

Storage

Store orange rolls in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in a microwave or oven until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Just bring it back to room temperature before shaping and continuing with the recipe.

Can I substitute fresh orange juice with store-bought juice?

Freshly squeezed orange juice provides the best flavor, but high-quality store-bought juice works fine in a pinch. Avoid juices with added sugar or preservatives for the best results.

Orange Rolls Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

These Orange Rolls are a delightful twist on classic sweet rolls, infused with fresh orange zest and juice both in the filling and the cream cheese glaze. Soft and tender dough is complemented by a fragrant orange-ginger sugar filling and topped with a creamy orange glaze, making them perfect for breakfast or a special brunch treat.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough and Yeast Mixture

• ¼ cup warm water
• 0.25 oz packet instant yeast
• 2 Tbsp granulated sugar
• 1 cup milk
• ¾ tsp salt
• ¼ cup granulated sugar
• 4 Tbsp unsalted butter
• 1 large egg (beaten)
• ⅓ cup potato flakes
• ⅓ cup hot water
• 4 cups all-purpose flour

Filling

• 3 Tbsp unsalted butter (softened)
• 1 cup granulated sugar
• ½ tsp ground ginger
• 2 tsp orange zest
• ¼ cup freshly squeezed orange juice

Orange Cream Cheese Glaze

• 4 oz block-style cream cheese
• 1 cup powdered sugar
• 2 tsp orange zest
• 2 Tbsp freshly squeezed orange juice

Instructions

1. Yeast Mixture: Dissolve the yeast and 2 tablespoons of sugar in the ¼ cup of warm water. Stir gently and set aside until foamy, about 5-10 minutes.
2. Milk Mixture: Heat the milk until scalded (hot but not boiling) either on the stove or microwave. Add ¾ teaspoon salt, ¼ cup sugar, and 4 tablespoons unsalted butter. Whisk until the butter melts and sugar dissolves, then allow to cool to lukewarm.
3. Potato Mixture: In a small bowl, combine potato flakes with ⅓ cup hot water, stirring until smooth and thick. Add a little more water if necessary to reach a thick but manageable consistency. Set aside.
4. Dough Preparation: In a stand mixer fitted with a dough hook, beat the large beaten egg, then add the yeast mixture, milk mixture, and potato mixture. Gradually incorporate 4 cups of all-purpose flour. Mix until a sticky dough forms that kneads well and moves around the bowl. Knead for 5-10 minutes until dough is elastic and tacky but not overly sticky.
5. First Rise: Transfer the dough to a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour, until doubled in size.
6. Orange Filling: While the dough is rising, combine 1 cup sugar, ½ teaspoon ground ginger, and 2 teaspoons orange zest in a bowl to let the flavors meld. Once the dough has risen, add approximately ¼ cup of orange juice to the sugar mixture to create a thick, clumpy consistency resembling wet sand.
7. Rolling Out Dough: Turn the risen dough onto a floured surface. Sprinkle the top with flour and use a floured rolling pin to gently roll the dough into a 10×15 inch rectangle about ½-inch thick. Lift dough periodically and dust with flour to prevent sticking.
8. Assembling Rolls: Spread 3 tablespoons softened butter evenly over the rolled dough. Then spread the orange sugar filling evenly on top. Roll the dough tightly from one long edge to the other, stretching slightly to keep the filling contained securely inside.
9. Cutting Rolls: Use dental floss or string to cut the rolled dough into 12 equal rolls. Arrange them cut side up on a greased baking sheet, positioning the ends inward to prevent unrolling. Cover lightly with a damp towel and let rise for 30-60 minutes until puffy and nearly doubled.
10. Baking: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until a thermometer inserted into the center reads 190°F. Alternatively, test doneness by pressing the center—if it springs back, they are done.
11. Preparing Glaze: While the rolls bake, beat 4 ounces of cream cheese in a medium bowl with a hand mixer until light and fluffy. Add 1 cup powdered sugar, 2 teaspoons orange zest, and 2 tablespoons orange juice. Mix until smooth and creamy.
12. Serving: When rolls are slightly cooled but still warm, drizzle or spread the orange cream cheese glaze over the top. Serve immediately for the best texture and flavor.

Notes

• The potato flakes in the dough keep the rolls soft and tender by retaining moisture.
• Using dental floss or string to cut rolls helps maintain their shape better than a knife.
• Make sure to cool the milk mixture to lukewarm before adding yeast to avoid killing it.
• The slightly damp towel covering the rolls during second rise prevents drying out but still allows some breathing.
• Freshly grated orange zest is essential for the bright citrus flavor in both filling and glaze.
• For best results, serve the rolls warm the day they’re made; they can be reheated gently if necessary.

Keywords: Orange rolls, sweet rolls, cream cheese glaze, orange zest, breakfast pastry