Best Homemade Orange Rolls Recipe

I just made Orange Rolls slathered in an outrageously sticky Orange Cream Cheese glaze and they’re so lush and doughy you’ll keep scrolling until you get the recipe.

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I can’t stop thinking about these Orange Rolls. I’m obsessed with how sticky, lush, and doughy they get, and that Orange Cream Cheese glaze is borderline sinful.

I love pulling a warm roll apart, strings of orange zest shining through the fluff, frosting melting into every crack. It’s like the best part of a Cinnamon Roll Recipe Homemade without the fuss.

But honestly, it’s the bright citrus punch against rich cream cheese that hooks me. And breakfast suddenly seems worth getting up for.

Messy, sweet, and totally worth the calories. No regrets, just sticky fingers and bliss every damn time.

Ingredients

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Flour: The dough’s backbone, gives structure and those soft, chewy rolls.
Yeast: Basically the little air machine, it makes the dough rise and airy.
Milk: It’s warmth and richness, helps the dough stay tender and not dry.
Sugar: Adds sweetness and feeds the yeast, gives a light caramel note.
Melted butter: Brings richness and helps the dough stay soft and delicious.
Egg: Binds everything together and gives a slightly richer crumb.
Salt: Balances sweetness and boosts all the other flavors.
Orange zest: Bright citrus punch, aromatic and fresh in every bite.
Soft butter for filling: Basically silky fat that makes the filling gooey.
Brown sugar filling: Deep molasses taste, sticky and caramel-y goodness.
Cinnamon: Optional warmth and spice, pairs really well with orange.
Cream cheese: Tangy, creamy base for a luscious glaze.
Butter for glaze: Adds smoothness and richness to the cream cheese.
P powdered sugar: Sweetens and thickens the glaze, melts on warm rolls.
Orange juice: Fresh acidity that makes the glaze bright and thinner.
Vanilla: A cozy, sweet background note that ties the glaze together.
Nonstick spray: Basically helps the rolls release cleanly from the pan.

Ingredient Quantities

3 1/2 to 4 cups all purpose flour, plus more for dusting

2 1/4 teaspoons active dry yeast (1 packet)

1 cup whole milk, warmed to about 110 F

1/4 cup granulated sugar

1/4 cup unsalted butter, melted and slightly cooled

1 large egg, room temperature

1/2 teaspoon salt

2 tablespoons finely grated orange zest (from about 2 oranges)

1/3 cup unsalted butter, softened for the filling

3/4 cup packed light brown sugar for the filling

1 to 2 teaspoons ground cinnamon, optional but good

4 ounces cream cheese, softened (for the glaze)

1/4 cup unsalted butter, softened (for the glaze)

1 1/2 to 2 cups powdered sugar, sifted

2 to 3 tablespoons fresh orange juice, add more for thinner glaze

1 teaspoon vanilla extract

Nonstick spray or extra butter for greasing the pan

How to Make this

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1. Warm the milk to about 110 F and sprinkle in the yeast with a pinch of sugar; let it sit 5 to 10 minutes until foamy so you know the yeast is alive.

2. In a large bowl whisk the foamy yeast, 1/4 cup sugar, melted cooled 1/4 cup butter, egg and 2 tablespoons of the finely grated orange zest, then stir in 1/2 teaspoon salt.

3. Add 3 1/2 cups of the flour a cup at a time, mixing until a shaggy dough forms; if it’s too sticky add the remaining up to 1/2 cup flour, but keep it slightly tacky so rolls stay tender.

4. Turn dough onto a lightly floured surface and knead about 6 to 8 minutes until smooth and slightly elastic; you can also use a stand mixer with the dough hook for 4 to 5 minutes.

5. Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

6. Punch dough down, roll it into a roughly 12 by 18 inch rectangle on a floured surface, spread the 1/3 cup softened butter evenly, sprinkle 3/4 cup packed brown sugar, the remaining orange zest and 1 to 2 teaspoons cinnamon if using; press the filling gently into the dough.

7. Starting from a long edge, roll the dough snugly into a log and pinch seam to seal; trim ends and cut into 12 even rolls using floss or a sharp knife, then place rolls cut-side up in a greased 9×13 pan or a round pan with a little space between.

8. Cover and let rise again about 30 to 45 minutes until puffy; preheat oven to 350 F while they finish rising.

9. Bake 22 to 28 minutes until golden brown on top and cooked through; rotate pan halfway if your oven has hot spots. Remove from oven and let sit 5 to 10 minutes before glazing so they don’t soak up too much glaze.

10. For the glaze beat 4 oz softened cream cheese with 1/4 cup softened butter, 1 to 1 1/2 cups sifted powdered sugar, 2 to 3 tablespoons fresh orange juice and 1 teaspoon vanilla until smooth; thin with more juice if you want a runnier glaze. Spoon generously over warm rolls and serve.

Tips: don’t overflour when rolling or rolls get dense, warm milk not hot or you’ll kill the yeast, using fresh orange zest makes a big difference, and rolls are best eaten the day they’re made but reheat gently to revive.

Equipment Needed

1. Liquid and dry measuring cups and spoons
2. Instant read thermometer (to check milk at about 110 F)
3. Large mixing bowl and a smaller bowl for wet ingredients
4. Whisk and rubber spatula
5. Stand mixer with dough hook or a wooden spoon for hand-kneading
6. Lightly floured surface and bench scraper or pastry scraper
7. Rolling pin
8. Sharp knife or unflavored dental floss for slicing the roll log
9. 9×13 inch baking pan (or a round pan), oven mitts and a cooling rack

FAQ

Q: Can I make the dough without a stand mixer?

A: Yes. You can mix by hand, just knead about 8 to 10 minutes until the dough is smooth and slightly tacky. It takes longer than a mixer, so be patient, and add flour sparingly so it doesnt get too stiff.

Q: My dough didnt rise, what went wrong?

A: Most often the milk was too hot or too cold, or the yeast was old. Warm milk should feel like a warm bath, around 105 to 115 F. If the milk is over 120 F it can kill the yeast. Also check the expiration on your yeast and proof it for 5 minutes with a little sugar to see if it gets foamy.

Q: Can I use orange extract instead of fresh orange juice and zest?

A: You can, but fresh zest and juice give way more real orange flavor and brightness. If you must use extract, start with 1/2 teaspoon and taste the glaze, add more if needed. Dont skip the zest in the dough though, it really makes the rolls smell amazing.

Q: How do I stop the filling from leaking out when I roll the dough?

A: Spread the softened butter thin and evenly, and dont overfill with sugar. Roll snugly but not crushingly tight, and pinch the seam well. Chill the rolled log in the fridge for 10 minutes before slicing if the butter feels too soft.

Q: Can I make these ahead or freeze them?

A: Yes. You can assemble the rolls, cover tightly, and refrigerate overnight for a slow rise, then bake in the morning. For freezing, bake fully or freeze unbaked rolls on a sheet until firm then transfer to a bag. Thaw and let rise at room temp 1 to 2 hours before baking, or bake from frozen adding 10 to 15 minutes.

Q: My glaze is too runny or too thick, how do I fix it?

A: For thin glaze add more powdered sugar, a tablespoon at a time. For too thick, add a little more orange juice, also by the teaspoon. Warm the cream cheese and butter a bit if it wont smooth out, but dont overheat or it gets greasy.

Best Homemade Orange Rolls Recipe Substitutions and Variations

All purpose flour: swap with equal parts bread flour for chewier, taller rolls; use 1:1 but you might need a touch more milk if dough feels dry. For a lighter roll, try 1:1 with cake flour or 50/50 AP and cake flour, but they’ll be more delicate and hard to handle.
Whole milk: use an equal amount of 2% or skim in a pinch, though richness drops a bit. For dairy-free, use unsweetened almond or oat milk warmed to the same temp. If using plant milk add 1 teaspoon melted butter or oil to boost tenderness.
Unsalted butter (melted/softened): you can use salted butter just reduce added salt by about 1/4 teaspoon. For a dairy-free option use a neutral oil like vegetable or melted coconut oil; use 90% of the butter amount so dough isn’t too oily.
Cream cheese in the glaze: swap with mascarpone for a silkier richer glaze, same amount. For a dairy-free glaze use vegan cream cheese or coconut cream, but chill slightly before whipping so it holds up. If you want plain citrus glaze skip cream cheese and mix 1 1/2 cups powdered sugar with 3 to 4 tbsp fresh orange juice and 1/2 tsp vanilla.

Pro Tips

1. Warm the milk but don’t make it hot or you’ll kill the yeast — aim for about 110 F. If it feels hotter than warm on your wrist cool it a bit. If it doesn’t foam after 10 minutes, toss the yeast and start over, don’t guess.

2. Don’t overflour when you roll or you’ll end up with dense, dry rolls. Keep the dough a little tacky. If it’s sticking too much use just a dusting of flour on the board and your rolling pin, not a shovel full.

3. Use lots of fresh orange zest, not bottled. Grate the zest fine and press some into the butter layer so it really perfumes the rolls. Also let the baked rolls rest 5 to 10 minutes before glazing so they don’t soak up all the icing.

4. Cut with dental floss or a very sharp knife for clean edges. When reheating leftovers gently warm in the oven or microwave covered with a damp paper towel to bring back softness, don’t blast them at high heat or they’ll dry out.

Best Homemade Orange Rolls Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just made Orange Rolls slathered in an outrageously sticky Orange Cream Cheese glaze and they’re so lush and doughy you’ll keep scrolling until you get the recipe.

Servings

servings

Calories

437

kcal

Equipment: 1. Liquid and dry measuring cups and spoons
2. Instant read thermometer (to check milk at about 110 F)
3. Large mixing bowl and a smaller bowl for wet ingredients
4. Whisk and rubber spatula
5. Stand mixer with dough hook or a wooden spoon for hand-kneading
6. Lightly floured surface and bench scraper or pastry scraper
7. Rolling pin
8. Sharp knife or unflavored dental floss for slicing the roll log
9. 9×13 inch baking pan (or a round pan), oven mitts and a cooling rack

Ingredients

3 1/2 to 4 cups all purpose flour, plus more for dusting
2 1/4 teaspoons active dry yeast (1 packet)
1 cup whole milk, warmed to about 110 F
1/4 cup granulated sugar
1/4 cup unsalted butter, melted and slightly cooled
1 large egg, room temperature
1/2 teaspoon salt
2 tablespoons finely grated orange zest (from about 2 oranges)
1/3 cup unsalted butter, softened for the filling
3/4 cup packed light brown sugar for the filling
1 to 2 teaspoons ground cinnamon, optional but good
4 ounces cream cheese, softened (for the glaze)
1/4 cup unsalted butter, softened (for the glaze)
1 1/2 to 2 cups powdered sugar, sifted
2 to 3 tablespoons fresh orange juice, add more for thinner glaze
1 teaspoon vanilla extract
Nonstick spray or extra butter for greasing the pan

Directions

Warm the milk to about 110 F and sprinkle in the yeast with a pinch of sugar; let it sit 5 to 10 minutes until foamy so you know the yeast is alive.
In a large bowl whisk the foamy yeast, 1/4 cup sugar, melted cooled 1/4 cup butter, egg and 2 tablespoons of the finely grated orange zest, then stir in 1/2 teaspoon salt.
Add 3 1/2 cups of the flour a cup at a time, mixing until a shaggy dough forms; if it’s too sticky add the remaining up to 1/2 cup flour, but keep it slightly tacky so rolls stay tender.
Turn dough onto a lightly floured surface and knead about 6 to 8 minutes until smooth and slightly elastic; you can also use a stand mixer with the dough hook for 4 to 5 minutes.
Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
Punch dough down, roll it into a roughly 12 by 18 inch rectangle on a floured surface, spread the 1/3 cup softened butter evenly, sprinkle 3/4 cup packed brown sugar, the remaining orange zest and 1 to 2 teaspoons cinnamon if using; press the filling gently into the dough.
Starting from a long edge, roll the dough snugly into a log and pinch seam to seal; trim ends and cut into 12 even rolls using floss or a sharp knife, then place rolls cut-side up in a greased 9×13 pan or a round pan with a little space between.
Cover and let rise again about 30 to 45 minutes until puffy; preheat oven to 350 F while they finish rising.
Bake 22 to 28 minutes until golden brown on top and cooked through; rotate pan halfway if your oven has hot spots. Remove from oven and let sit 5 to 10 minutes before glazing so they don’t soak up too much glaze.
For the glaze beat 4 oz softened cream cheese with 1/4 cup softened butter, 1 to 1 1/2 cups sifted powdered sugar, 2 to 3 tablespoons fresh orange juice and 1 teaspoon vanilla until smooth; thin with more juice if you want a runnier glaze. Spoon generously over warm rolls and serve.
Tips: don’t overflour when rolling or rolls get dense, warm milk not hot or you’ll kill the yeast, using fresh orange zest makes a big difference, and rolls are best eaten the day they’re made but reheat gently to revive.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.