Orange Rolls Recipe

Course: Breakfast

Cuisine: American

Prep Time: 25

Cook Time: 25

Rise Time: 1 45

Total Time: 2 35

Servings: rolls

Calories: 482kcal

Author: Becky Hardin

Orange Rolls are a family favorite breakfast! This copycat Pillsbury Orange Sweet Rolls recipe is so sweet, fruity, and delicious. Everyone will love waking up to these on the table. Make homemade orange cinnamon rolls with a creamy glaze for your next family breakfast!

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Equipment

Ingredients

For the Dough

½ cup milk 114 grams, warm (105-115°F)
½ cup orange juice 114 grams, warm (105-115°F), from 2 oranges
¼ ounce active dry yeast 7 grams (1 envelope)
4 cups all-purpose flour 480 grams, plus more as needed
¼ cup granulated sugar 50 grams
¼ cup unsalted butter 57 grams, melted and cooled slightly (½ stick)
2 large eggs 100 grams, room temperature and lightly beaten
1 teaspoon orange zest 2 grams
½ teaspoon kosher salt

For the Filling

¾ cup granulated sugar 150 grams
½ cup unsalted butter 113 grams, room temperature (1 stick)
2 tablespoons orange zest 12 grams, from 1 orange
½ tablespoon ground cinnamon 5 grams

For the Frosting

2 cups powdered sugar 226 grams
4 ounces cream cheese 114 grams, room temperature (½ brick)
3 tablespoons unsalted butter 42 grams, room temperature
3 tablespoons orange juice 43 grams, from ¾ orange
2 teaspoons orange zest 4 grams

Instructions

Combine the milk, orange juice, and yeast in a glass measuring cup, stirring to dissolve the yeast. Let bloom for 5 minutes, until foamy.
½ cup milk, ½ cup orange juice, ¼ ounce active dry yeast
Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, butter, eggs, orange zest, and salt. Mix until just combined.
4 cups all-purpose flour, ¼ cup granulated sugar, ¼ cup unsalted butter, 2 large eggs, 1 teaspoon orange zest, ½ teaspoon kosher salt
Add the milk mixture and beat on low for 1-2 minutes, or until blended. Switch to the dough hook attachment, increase speed to medium-low, and beat for 5 minutes, or until the dough is smooth, soft, and slightly sticky.
Spray the inside of a glass bowl with nonstick spray, then place the dough inside, flipping to coat the ball. Cover the bowl, place it in a warm place, and allow the dough to rise (it should double in size) for 45-60 minutes.
While the dough rises, make the filling. Mix the sugar, softened butter, orange zest, and cinnamon in a small bowl until smooth.
¾ cup granulated sugar, ½ cup unsalted butter, 2 tablespoons orange zest, ½ tablespoon ground cinnamon
Once doubled in size, punch the dough down. Turn the dough out onto a lightly floured surface. Roll it into a 20x14-inch rectangle, about ¼ inch thick.
Spread the filling in a thin, even layer over the dough, leaving a 1-inch gap at one long edge. Roll up the dough, jelly roll style, starting at the long end.
Grease a 9x13-inch baking pan. Use a piece of unflavored dental floss to cleanly cut the dough log into 12 large rolls and place side-by-side in the prepared baking pan. Cover the baking pan and allow the rolls to rise for 30-45 minutes, or until doubled in size.
While the rolls are rising, preheat oven to 350°F.
Once doubled in size, bake the rolls for 20-25 minutes, or until lightly golden brown and 190°F internally. Remove from the oven, and cool slightly.
While the rolls bake, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the powdered sugar, cream cheese, softened butter, orange juice, and orange zest together until smooth.
2 cups powdered sugar, 4 ounces cream cheese, 3 tablespoons unsalted butter, 3 tablespoons orange juice, 2 teaspoons orange zest
Spread frosting onto the warm rolls and serve.

Video

Notes

You will need 3 fresh oranges for this recipe (2¾ oranges worth of juice, 1½ oranges worth of zest).
Make sure the milk and orange juice are heated between 105-115°F. The temperature is important!
The dry yeast needs to be activated, so it needs the full 5 minutes to bloom, as instructed.
A stand mixer will make the dough-making process much easier, but if you don’t have one, you can knead the dough by hand.
The dough needs to rise twice, for a total of about 1½ hours.
Using a string of unflavored dental floss is actually the easiest way to get a clean, quick cut in the dough when slicing the rolls.
You can make these ahead of time and prep the night before. See instructions above to make overnight orange rolls.

Storage: Store orange rolls in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition