Orange-Glazed Sweet Rolls Recipe

These gooey sweet orange rolls are sticky, tender, and finished with a bright orange-zest icing. They make a special holiday treat or an indulgent weekend breakfast — soft, citrus-scented rolls with a gooey center and a sweet, tangy glaze.

Delicious Orange Rolls

We love classic cinnamon rolls and seasonal variations like pumpkin or maple cinnamon rolls — these orange rolls add a bright citrus twist. The dough and the icing both feature orange zest, giving each bite a fresh, sunny flavor. The interior stays soft and gooey while the tops get lightly golden before being smothered in orange icing.

Ingredients for Orange Rolls

The recipe divides into three components: the dough, the filling, and the icing. Below are the measured ingredients you will need.

Dough

• 1/2 cup 2% milk, warmed to 100–110°F
• 1/2 cup orange juice
• 1 packet quick-rise yeast
• 1/4 cup maple syrup
• 3 tablespoons unsalted butter, melted
• 1 large egg, room temperature
• 3 1/2 cups all-purpose flour
• 2 tablespoons orange zest
• 1 teaspoon salt

Filling

• 4 tablespoons unsalted butter, softened
• 3/4 cup light brown sugar
• 1 tablespoon ground cinnamon

Icing

• 2–3 cups powdered sugar (depending on desired thickness)
• 1 tablespoon orange zest
• 2 tablespoons orange juice

How to Make Orange Rolls

Prep time, rise time, and baking times are included below. Follow each step for soft, well-risen rolls.

Make the dough

1. Warm the milk to about 100–110°F. Pour it into a large bowl and sprinkle the quick-rise yeast over the surface. Let it sit 5 minutes until foamy and bloomed.
2. Add the orange juice, maple syrup, melted butter, egg, and orange zest. Whisk until combined.
3. Using a stand mixer with a dough hook on low-medium speed, gradually add the flour and salt. Once a shaggy dough forms, knead 2–3 minutes until smooth and elastic — it should bounce back when poked.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and a kitchen towel, and place in a warm spot to rise until doubled, about 1–1.5 hours.

Prepare the filling

In a small bowl, mix the softened butter, light brown sugar, and cinnamon until well combined. Set aside.

Assemble the rolls

1. Turn the risen dough onto a lightly floured surface. Roll into a rectangle about 18″ long, 12″ wide, and 1/4″ thick.
2. Spread the filling evenly across the dough, reaching to the edges.
3. Roll the dough into a tight log, starting from a long side for standard rolls or from a short side for larger rolls. Slice into 1″ rounds to yield roughly 12 rolls.
4. Place the rolls in a buttered or parchment-lined 9×13-inch baking dish so they just touch. Cover and let rise for about 30 minutes in a warm place, until the rolls begin to touch.
5. While the rolls rise, preheat the oven to 350°F and prepare the icing.

Make the orange icing

Combine the orange juice and orange zest. Gradually add powdered sugar while mixing on low, then increase speed and beat 30–45 seconds until light and fluffy. Adjust powdered sugar to reach your preferred consistency.

Bake and finish

Bake the rolls 15–17 minutes, until the centers are set but not overbaked. Allow the rolls to cool 10 minutes, then spoon the orange icing over the top so it melts into the warm centers.

Recipe Notes

• Servings: about 12 rolls.
• Prep: about 2 hours total (including rise time). Cook time: 15–17 minutes.
• If using quick-rise yeast, blooming it briefly in warm milk helps ensure predictable rising.

Overnight Orange Rolls Instructions

To prepare overnight: assemble the rolls and place them in the baking dish, covered tightly with plastic wrap, and refrigerate up to 12 hours. In the morning, remove from the fridge, let come to room temperature about 30 minutes, preheat oven, and bake as directed. Ice and serve warm.

Storage

Store cooled rolls in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in a 350°F oven for 10 minutes until heated through. Microwaving works for a quick warm-up but the oven preserves texture best.

Top Tips

• Do not overheat the milk — aim for 100–110°F to properly bloom the yeast without killing it.
• Use quick-rise yeast for a reliable, shorter rise; blooming it briefly in warm milk helps jump-start the process.
• Roll tightly to create defined spiral layers; tighter rolling yields more rolls and a tighter swirl.

Nutrition (approximate per roll)

Calories: 359 kcal; Carbohydrates: 69 g; Protein: 5 g; Fat: 8 g; Fiber: 2 g; Sugar: 39 g. Nutrition is an estimate and should be used as a guideline only.