Orange Rolls


Tender, buttery spirals with a hint of cinnamon and a perfectly gooey sweet orange marmalade center make these orange rolls irresistible.

Hands On Time:
25 mins
Total Time:
2 hrs
15 rolls

Is there a better way to start the day than with sunny Florida citrus? We don't think so either. Homemade orange rolls are a charter member of the Southern bread basket hall of fame. Every recipe has its own special twist, and this one just happens to turn out tender, buttery spirals with a hint of cinnamon and a perfectly gooey sweet orange marmalade center.

Orange Rolls
Southern Living


  • 1 cup warm milk (105˚ to 115˚F)

  • 1 (1/4-ounce) package active dry yeast

  • 1 cup sugar

  • 4 cups all-purpose flour

  • ¼ cup + 1/3 cup butter, melted

  • 1 teaspoon table salt

  • 1 teaspoon orange zest

  • 2 large eggs, lightly beaten

  • Vegetable cooking spray

  • cup orange marmalade

  • ¾ tablespoon ground cinnamon


  • 1 cup powdered sugar

  • 2 tablespoons butter, melted

  • 1 ½ tablespoons milk

  • ¼ teaspoon orange extract


  1. Combine the milk, yeast, and 1 teaspoon of the sugar in a 1-cup glass measuring cup, stirring to dissolve yeast; let stand 5 minutes.

  2. Combine the flour, ¼ cup of the butter, salt, orange zest, eggs, and 3 tablespoons plus 2 teaspoons sugar in bowl of heavy-duty electric stand mixer. Add the milk mixture; beat at low speed 1 to 2 minutes or until blended, using the dough hook attachment. Increase speed to medium-low and beat 5 minutes or until the dough is smooth (dough will be soft and slightly sticky). Place the dough in a greased bowl; lightly greased top of dough with cooking spray. Cover and let rise in a warm place (80˚ to 85˚F), free from drafts, 45 minutes to 1 hour or until doubled in bulk.

  3. Combine the marmalade, remaining 1/3 cup butter, cinnamon, and remaining ¾ cup sugar in a small bowl.

  4. Punch the dough down. Turn out a light floured surface; roll into a 15- x 12-inch rectangle (about ¼ inch thick). Spread the marmalade mixture over the dough, leaving a ½-inch border. Roll up, jelly-roll fashion, starting at 1 long side. Cut the dough into 15 (1-inch thick) slices, and place in a well-greased 13- x 9-inch pan with sides touching. Cover and let rise 45 minutes or until almost doubled in bulk.

  5. Preheat the oven to 350˚F. Uncover the rolls, and bake 20 to 25 minutes or until light golden brown. Remove from the oven, and cool slightly. Drizzle the glaze over the warm rolls.

  6. Glaze: Whisk together until blended 1 cup powdered sugar, 2 tablespoons melted butter, 1 ½ tablespoons milk, and ¼ teaspoon orange extract. Makes 2/3 cup.


Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)

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