Oh, orange rolls. If I close my eyes, I can almost smell the warm, citrusy coziness wafting through my grandmother’s kitchen on a lazy Sunday morning. You know, back when getting up before 11 felt absolutely heroic. Anyway, this Orange Rolls Recipe has, over time, become my go-to for impressing friends or just sneaking in a guilty pleasure breakfast (which, yes, sometimes happens for dinner—no judgement, eh?). The first time I baked these, I accidentally doubled the orange zest and, actually, it was fantastic. Sometimes, breaking the rules makes for the best bites.

Why I Keep Making These Orange Rolls

I whip up these orange rolls when I’m feeling nostalgia for home—or, heck, just craving something a bit snazzier than cinnamon buns. My family goes absolutely bonkers for this because, I swear, the kitchen turns into a scene from a baking show (minus the perfectly tidy countertops). And, let’s be honest: sometimes I just need that fresh, zesty pop to pull me out of a midweek slump. I used to think orange rolls would be trickier than cinnamon; they’re not at all, though there were a couple early mornings where I questioned my dough’s life choices!

What You’ll Need (and What You Can Swap)

About 3 cups all-purpose flour (sometimes I get wild and use bread flour, but AP is what I usually have handy)
1 packet (2 1/4 tsp) active dry yeast (instant will work if that’s what you’ve got—but give it a quick warm water bath first)
1/4 cup granulated sugar (I once tried brown sugar—was… fine, not my fav though)
1/2 tsp salt (my gran always used flaky Maldon, but I’m not that posh)
2/3 cup whole milk, warmed (you can absolutely use whatever milk’s in the fridge, plant-based included)
2 tbsp unsalted butter, melted (or margarine, or just a splash more oil if you’re in a pinch)
1 egg (room temp is best, but no one’s judging if you forget, I rarely remember!)
3 tbsp fresh orange juice (the bottled stuff is okay, but fresh tastes zingier)
Zest from 2 oranges (or more if you, like me, have a heavy hand!)

For the Filling:

1/4 cup unsalted butter, very soft
1/3 cup granulated sugar (caster is fine too—don’t worry)
Zest from 1 orange
A pinch of cinnamon (optional, but it’s lovely!)

For the Icing:

1 to 1 1/2 cups powdered sugar
2 tbsp fresh orange juice (again, more if you like it runnier)
1 tbsp butter, melted (mainly for flavor—skip it if you want)

How I Get These Orange Rolls Rocking

Activate the Yeast (or Don’t Worry if You Forget)
Seriously, yeast can be fussy. Combine your warm milk (think baby bath temp, not scalding—ask me how I learned this, ouch) with a pinch of sugar and yeast. Wait until it’s a bit frothy, about 5–10 minutes. If nothing happens, toss it and start over. Or, you can totally use instant yeast and skip this part (I do, if I’m in a hurry).
Mix Your Dough
Dump the flour, sugar, salt, orange zest, and the soft butter in a big mixing bowl. Pour in your yeast-milk mixture, the orange juice, and crack in the egg. Stir until it’s a sticky, shaggy mess—this is where I use one of those wooden spoons that’s permanently orange from marinara stains.
Knead ‘Til It’s Smooth
On a floured counter, knead the dough for about 5–7 minutes, until it’s smooth-ish and bounces back a bit. Sometimes I just zap it with my stand mixer dough hook, but I actually think kneading by hand tastes better. Go figure.
Let It Rise (Take a Sneaky Tea Break)
Pop the dough back in the bowl, cover it with a tea towel (or cling film if you’re out), and leave it somewhere warm—1 to 1.5 hours, or until doubled. My kitchen is freezing in winter, so sometimes it takes ages. Honestly, don’t stress, it’ll get there.
Roll Out and Add Filling
After it’s grown, tip onto a floured surface. Roll into a rectangle—or something roughly rectangular; nobody’s measuring. Smear with soft butter, sprinkle over sugar, orange zest, and a pinch of cinnamon. Try not to eat all the filling before rolling, but no biggie if you do.
Roll and Slice
Roll up, starting at the longer side, into a log. Slice into roughly 12 pieces—sometimes I get 11, sometimes 14, it’s all good.
Second Rise
Arrange rolls in a greased baking dish (I use a 9×13, but sometimes just line up on a tray). Cover again, let them puff up for 30 min while your oven heats to 180°C (350°F).
Bake
Slide into the oven and bake for about 20–25 min, until softly golden on top. If they look a bit pale, give em another minute; don’t overthink.
Icing Time!
While they’re still warm, whisk your icing ingredients and drizzle generously over the top. Actually, sometimes I let mine cool a bit first so it doesn’t all run off, but also, who can wait?

Some Notes, Learnt the Long Way

If your dough feels too sticky, just dust with a little more flour—you’re not auditioning for a pastry show, so relax.
That orange zest makes a huge difference. Don’t skip it, unless you really hate oranges, in which case, um, maybe don’t make orange rolls?
I find the rolls taste just as good the next day (if you can somehow resist eating them all), but they’re best fresh. Maybe rewarm in the microwave and you’re golden.
This isn’t really a note but once, my cat stole a roll right off the counter. I mean, can you blame him?

Tinkering with the Recipe (Hit or Miss)

Tried swapping out orange for lemon zest and juice—quite good, actually! But a smidge tart for my taste without extra sugar.
One time, I added chopped walnuts to the filling (thinking I was a genius). The result? Meh, gave the center a weird crunch. Wouldn’t bother, but maybe you’ll like it?
I did once use almond extract in the icing for a little twist. Not bad if you like almond—but go easy, it’s strong stuff.

What If You Don’t Have All the Equipment?

No stand mixer? Don’t sweat it. Knead by hand. I’ve done it while binge-watching TV—just keep folding and pressing until it comes together. No fancy zester? The fine side of a cheese grater will do (just don’t knick your knuckles, hurts like the blazes, trust me).

Keeping Them Fresh (If They Last)

Store any leftovers in an airtight container at room temp; they’ll keep soft for a day or so. After that, stick ‘em in the fridge—they’re still good if you microwave ‘em for a bit. Honestly, in my house, the rolls rarely see the next sunrise.

How I Love to Serve Them

I love serving these warm, with a big mug of milky tea (or coffee, if it’s that sort of day). Kiddo likes his with a glass of super cold milk and, sometimes, we’ll even eat them as a midnight snack straight form the pan. Easter brunch is the big tradition for us, but honestly, any weekend will do.

Lessons Learnt (Aka, Stuff Not to Skip)

Don’t rush the first rise—once I baked them too soon, and they turned out like orange hockey pucks. Never again!
If you’re heavy-handed with the icing, put a tray under your pan or you’ll be chipping caramelized icing off your oven for days. Ask me how I know.
Slice with a serrated knife for neat rolls, but who cares if they’re a bit squished. Still tasty.

Real Questions I’ve Been Asked (Yes, Even the Awkward Ones)

Can I prep these overnight?: Absolutely, that’s my lazy-morning hack! Just let them rise in the fridge overnight right in the pan, then pop ‘em out to warm up while the oven heats. Maybe add an extra 15 min to the second rise.
Can I freeze the dough?: Probably! (Full disclosure, I always forget, so mine never make it to the freezer) But dough freezes well—let it thaw in the fridge and then bring to room temp before the second rise. If you want more info, King Arthur Baking has a great deep-dive on freezing yeasted doughs.
Do I have to add so much orange zest?: Well, technically, no, but it’s what makes these bright and zingy. Otherwise, you’ve just made unfrosted sweet rolls, haven’t you?
Can I make these vegan?: Yup! Just swap the milk and butter for plant-based alternatives and use an egg replacer. It’s not quite the same texture, but still good. For recommendations, there’s this helpful vegan cinnamon roll guide that can be adapted for orange.

Oh, before I forget—if you’re on the hunt for more roll inspiration, Sally’s Baking Addiction’s no-yeast cinnamon roll recipe is a solid backup on those days you’re out of yeast or patience.