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These Orange Sweet Rolls are the perfect start to the day, or end to a meal that the whole family will love! They are filled with a sweet orange filling and topped with a citrus flavored icing. Don't be afraid of the yeast dough, it really is easier than most people think...and I have step-by-step images to help you along the way.....
Yep, these Orange Sweet Rolls really are as delicious as they look!!
How to make Orange Sweet Rolls:
Heat orange juice and milk to 110 - 115 degrees. Pour the mixture into a large bowl.
Sprinkle the yeast over the liquid.....
and stir to combine.....
Allow the yeast mixture to sit for 5 to 10 minutes to proof, start to foam.....
Add the sugar, butter, egg and orange zest, and mix to combine.....
Add the flour and salt and mix with a dough hook to fully combine and form a soft ball of dough, 4 to 5 minutes.....
Place dough in an oiled bowl, flip it over and cover. Allow dough to rise in a warm location for 1 1/2 hours, or until doubled in size.....
Remove dough and place on a flour covered work surface.
Roll dough out into a 15" x 18" rectangle.....
If dough bounces back and won't roll out, allow to rest for a few minutes and then try again.
Spread the softened butter over the dough, then sprinkle with the sugar and orange zest mixture.....
Roll the dough into an 18" log.....
Cut into 12 equal slices and place in a 13" x 9" baking dish that has been sprayed with baking spray.....
Cover with a dish towel and allow to rise until doubled in size, about an hour.....
Preheat oven to 350 degrees.
Place rolls in the oven and bake for 20 to 30 minutes {depending on oven}, or until golden brown and cooked through in the center.
Remove from oven and set aside to cool for 10 minutes.
Whisk the icing together in a small bowl and drizzle over the rolls in the pan.....
These are my favorite sweet rolls yet!!
Notes: Contains affiliate links
- I added butter to the icing to cut down on the sweetness, but it separated. I am fine with the look, but you may want to add a bit of heavy cream or milk to get it to emulsify better.
- I did not have orange extract so I used lemon...and it is amazing. Feel free to substitute orange extract if you have it on hand for a more intense orange flavor.
- I used this KitchenAid Stand Mixer and love it! It comes with a metal bowl, and I purchased this Glass Mixing Bowl so you can see what I am doing.
More delicious Sweet Roll recipes for you to try:
- Lemon Curd Sweet Rolls
- Blueberry Sweet Rolls with Lemon Glaze
- Cherry Sweet Rolls - made with a bread machine instead of a stand mixer
- The Best Cinnamon Rolls with Cream Cheese Icing
Don't these Orange Sweet Rolls scream Spring? Vibrant, colorful and oh so delicious!
Enjoy!!
Orange Sweet Rolls
Ingredients
Sweet Rolls
- 1/2 cup fresh orange juice
- 3/4 cup whole milk (I used Unsweetened CashewMilk)
- 2 Tablespoons active dry yeast
- 1/2 cup unsalted butter very soft or at room temperature
- 1 large egg (at room temperature)
- 3/4 cup granulated sugar
- 4 1/2 cups unbleached, all-purpose flour
- 1 Tablespoon fresh orange zest
- 1 teaspoon sea salt
Orange Filling
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 Tablespoons fresh orange zest
Citrus Icing
- 1 cup powdered sugar
- 2 Tablespoons unsalted butter (softened)
- 2 Tablespoons fresh orange juice
- 1/2 teaspoon lemon extract (or substitute orange extract)
Instructions
Sweet Rolls
- Heat orange juice and milk to 110 – 115 degrees. Pour the mixture into a large bowl.
- Sprinkle the yeast over the liquid and stir to combine.
- Allow the yeast mixture to sit for 5 to 10 minutes to proof, start to foam.
- Add the sugar, butter, egg and orange zest, and mix to combine.
- Add the flour and salt and mix with a dough hook to fully combine and form a soft ball of dough, 4 to 5 minutes.
- Place dough in an oiled bowl, flip it over and cover. Allow dough to rise in a warm location for 1 1/2 hours, or until doubled in size.
- Remove dough and place on a flour covered work surface.
- Roll dough out into a 15″ x 18″ rectangle. *If dough bounces back and won’t roll out, allow to rest for a few minutes and then try again.
- Spread the softened butter over the dough, then sprinkle with the sugar and orange zest mixture.
- Roll the dough into an 18″ log. Cut into 12 equal slices and place in a 13″ x 9″ baking dish that has been sprayed with baking spray.
- Cover with a dish towel and allow to rise until doubled in size, about an hour.
- Preheat oven to 350 degrees.
- Place rolls in the oven and bake for 20 to 30 minutes {depending on oven}, or until golden brown and cooked through in the center.
- Remove from oven and set aside to cool for 10 minutes.
- Whisk the icing together in a small bowl and drizzle over the rolls in the pan.
Notes
- I added butter to the icing to cut down on the sweetness, but it separated. I am fine with the look, but you may want to add a bit of heavy cream or milk to get it to emulsify better.
- I did not have orange extract so I used lemon…and it is amazing. Feel free to substitute orange extract if you have it on hand for a more intense orange flavor.
- I used this KitchenAid Stand Mixer and love it! It comes with a metal bowl, and I purchased this Glass Mixing Bowl so you can see what I am doing.
Sharon@bluewillowhouse says
My mom made orange sweet rolls when I was growing up. Your recipe sounds delicious. Thank you for sharing at Snickerdoodle and I am featuring your recipe at the party this Saturday.
Rita C at Panoply says
Yum - pinned! Thank you for sharing at Pieced Pastimes, where you were featured.
Rita C at Panoply