Homemade Orange Rolls


Serve these sticky-sweet, citrusy rolls at your next ladies' brunch along with a traditional quiche and bowl of fruit—don't forget the mimosas. Or save the orange rolls for a lazy weekend breakfast with the family. If you have never made homemade sweet rolls before, you will be so amazed at how easily these come together that you will never again buy the canned or frozen variety. Make sure your butter is softened enough so that it easily spreads over the dough without tearing. If anything can get the sleepy family out of bed and to the kitchen table on their day off, it is the wonderful aroma of homemade sweet rolls wafting through the house. Breakfast isn't complete without a pot of cheesy grits or a sausage casserole. If your family likes bacon with their weekend breakfast, it is easy (and less messy) to bake a batch of bacon in the oven

Homemade Orange Rolls
Photo: Greg Dupree; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall
Active Time:
35 mins
Rise Time:
2 hrs 15 mins
Total Time:
3 hrs 15 mins
1 dozen


  • 3 3/4 cups all-purpose flour, plus more for work surface

  • 1/2 cup whole milk

  • 1/2 cup sour cream

  • 6 tablespoons unsalted butter, melted

  • 2 teaspoons kosher salt

  • 1 large egg, lightly beaten

  • 1 (1/4-oz.) envelope instant or quick-rising yeast (such as Fleischmann's RapidRise)

  • 1 cup granulated sugar, divided

  • 1/2 cup unsalted butter, softened

  • 2 oranges (to make 3 Tbsp., plus 1 tsp. grated zest, divided and 3 to 4 Tbsp. juice)

  • 2 cups powdered sugar


  1. Combine flour, milk, sour cream, melted butter, salt, egg, yeast, and 1/3 cup of the granulated sugar in bowl of a stand mixer fitted with paddle attachment. Beat on medium speed until dough forms, 1 minute. Turn off mixer. Switch to dough hook attachment. Beat on medium speed until dough is smooth and elastic, about 6 minutes. (Dough should pull away from sides of bowl but stick to bottom.)

  2. Spray a large bowl with cooking spray. Place dough in bowl, turning to coat all sides. Cover and let rise in a warm, draft-free place (about 75°F) until dough has doubled in size, about 1 hour and 30 minutes.

  3. Lightly punch down dough. Roll dough out on a lightly floured surface into a 19- x 13-inch rectangle. Spread softened butter over dough.

  4. Stir together 3 tablespoons of the orange zest and remaining 2/3 cup granulated sugar. Sprinkle sugar mixture over buttered dough, gently pressing to adhere. Starting with 1 long side, roll dough into a log, and pinch seam to seal. Turn log seam side down, and cut into 12 rolls.

  5. Spray a 12-cup muffin pan with cooking spray. Using your thumb, push upward slightly beneath bottom center of each roll, and place rolls into prepared pan. Cover with plastic wrap, and let rise in a warm, draft-free place (about 75°F) until almost doubled in size, 45 minutes.

  6. Preheat oven to 350°F. Uncover rolls. Bake until golden brown and cooked through, about 20 minutes. Transfer pan to a wire rack; let stand in pan 5 minutes. Remove rolls to wire rack.

  7. Whisk together powdered sugar, 3 tablespoons of the orange juice, and remaining 1 teaspoon orange zest in a bowl, adding remaining 1 tablespoon juice 1 teaspoon at a time, if needed, for desired consistency. Drizzle glaze over warm rolls.

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