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This base dough is incredibly fluffy and delicious. It’s the base sweet dough I use for all of my sweet rolls (see below for our list of sweet roll favorites). It’s also versatile in that if I want to make some for dinner I can double the batch and make half into basic dinner rolls and half into sweet rolls.

Orange Sweet Roll FAQ’s

Can I make this overnight?

Yes! Two options:

1. Make the dough at night, then put in the fridge. Make the filling and frosting ahead of time and store in fridge as well. In the morning, roll, fill, and cut straight from the fridge. Then allow fo the second rise (about 1 hour considering the dough is cold from fridge). During this rise, preheat your oven, then bake.

2. Make the dough at night, let it rise, fill and shape, then immediately stick in the fridge. In the morning, let them get back to room temperature and rise, usually about 1 hour. This method sometimes causes the filling to leak slightly, but it’s a very convenient approach!

I’m new to using yeast – any tips?

Yes! Check out my working with yeast guide for some insights and tips!

Can I cut out the first rise if I’m short on time?

Yes! I love to make the dough, let it rise, form the rolls, and then let it rise again before putting in oven – so two rises. I’ve found it makes for a lighter, fluffier roll. However, I’ve cut out the first rise before, and they’ve still been a hit, so do that if you need to and your family will still devour them.

Can I make this into a mini cinnamon roll?

Yes! Mini buns are perfect for brunches and showers, or little kids. I do so by forming my rectangle to be a longer log and shorter width. This will make your twirl tighter and smaller by the time you roll it up. You’ll have one long skinnier log instead of a shorter fat one. Cut through the log in 1″ sections, and it’ll make the perfect mini cinnamon rolls!

Ways to Form Orange Rolls

There are so many ways you can form a sweet roll! Three ideas include:

1. Classic swirl

2. Twists (see these peanut butter rolls for instruction)

3. Muffin tin pull aparts (see steps below)

Classic swirl shape

Roll out the dough into about 12″x9″ rectangle, about 1/4-1/3″ thick. Spread evenly with the orange sugar filling, and roll up from the long 12″ side.

To slice the rolls, you can use a sharp serrated knife or my personal favorite…floss! I know, kind of funny, but this priceless secret I learned from my mom is now the only way I do it! It makes for a cleaner cut. Even if you have a serrated knife, it will still naturally push down slightly. The floss keeps the swirl layers perfectly even. Just cross the ends over and pull tight. It’s magic! 

Put these gorgeous swirls on a jelly roll pan or my favorite 12×13″ pan.

How to shape muffin pull aparts

This is a fun way to form your sweet rolls because when you pull them apart, the way they are formed allows them to trap all the yummy gooeyness inside that is so fun to just pull them back one by one.

All you have to do is roll out the dough into a long skinny strip, about 6″ wide. Then cut it into thirds, about 2″ each strip. You will then cut horizontally to make little rectangles, about 1″ wide.

Stack 3 rectangles and place standing up in greased muffin tin.

Storing and reheating sweet rolls

Sweet rolls are always *best* fresh and warm, but there’s ways to store and reheat. If you need steps to make ahead so you can split up the work, but still eat warm, scroll up to my make ahead tips under FAQ’s.

Store leftovers at room temperature (or you can store in the fridge). To reheat, pop in the microwave for 10 seconds, or you can reheat the whole batch in the oven. You can also store leftovers in the freezer to pop out an easy treat now and then.

If you love sweet rolls, try out some of my other favorite variations!

Raspberry Sweet Rolls
Classic Cinnamon Rolls
Cranberry Orange Rolls
Chocolate Peanut Butter Sweet Rolls

Orange Sweet Rolls

A light tender dough wrapped up in a zesty orange filling with a sweet orange glaze to top.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Rise Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings 10 sweet rolls

Ingredients

  

Dough

• 1 cup whole milk (at about 110 degrees F) any other milk will do; fattier the better
• 2 ½ tsp instant yeast
• ¼ cup sugar or honey
• 1 large egg
• 1 tsp salt
• ¼ cup unsalted butter, softened
• About 3 cups all purpose flour

Filling

• 6 tbsp butter, melted (salted or unsalted is fine)
• ½ cup granulated sugar
• 1-2 tbsp orange zest (about 1 orange)

Glaze

• 1 ½ cups powdered sugar
• 2 tbsp butter, softened or melted (salted or unsalted is fine)
• 1-2 tsp orange zest
• 1 tbsp orange juice
• ¼ tsp vanilla extract
• 1 tbsp milk, or till desired consistency

Instructions

 

• Prepare the dough: Warm up milk to be warm to the touch (not hot, think baby bath water or about 110° F) Using a stand mixer* with a dough hook, combine the warm milk (not scalding hot, but warm to the touch), yeast, and sugar together.

  If using active dry yeast and not instant, it's recommended to wait about 8 minutes for the yeast to foam – that means its activating! If using instant yeast, you do not need to wait.
• Add your first cup of flour and mix together. Once it's mostly incorporated, add softened butter, eggs, and salt. Continue to mix on low.
• Slowly add the remaining f flour. In pouring your last cup, do so slowly, watching the dough. Add additional flour as needed, just a little at a time. When you've added enough flour, the dough will be soft and slightly sticky. It will also be pulling away from the bowl. Do not over add on the flour. You don't want a tough dough. Leave the mixer on for an additional 8-10 minutes to knead.
• Take your dough hook out, and cover the bowl to let the dough rest and rise for about 30-60 minutes.
• Filling: Mix together melted butter, sugar, and orange zest. Set aside.
• Assembly: When the dough has about doubled, punch it down and place on a clean, floured work surface. Use a rolling pin to roll the dough out into about a 12"x9" rectangle, making sure the dough is smooth and even in the corners. Spread an even layer of the filling.
• Tightly roll it up into a log, rolling from the long end.

  Cut with a strand of floss into 12 one inch sections and place in a greased jelly roll pan or 9×13" baking pan, leaving about 1-2 inches in between so the rolls have room to grow.
• Rest & Bake:

  Overnight Instructions: Cover well with sprayed plastic wrap and let them rest in the fridge overnight. The next morning, preheat the oven to 350°F and let the rolls get back to room temperature and rise (usually takes about 1 hour).

  Baking immediately: Keep the rolls in a draft free place and let them rise until they've grown and the dough gets soft and puffy, usually about 25 minutes. While they're resting, preheat the oven to 350°F.

  Bake for 18-20 minutes. They're done when the tops and bottoms are starting to get lightly golden and it doesn't look doughy.
• Glaze: Whisk together all the glaze ingredients. Add milk or more orange juice as needed to create desired consistency. Gently spread glaze over warm sweet rolls.
• Storing: Store airtight for up to 5 days. You can freeze them, but I recommend freezing the rolls plain and adding the glaze day of for best results. Heat up slightly before serving for the ultimate gooey treat! Enjoy!

Notes

*If you don’t have a stand mixer, you can still do this by hand by placing the ingredients in a large bowl, and when the dough gets hard to work with because of how thick it is, put on a floured work surface and knead by hand for about 10 minutes. 

Make ahead instructions. Two choices:

1. Make the dough at night, then put in the fridge. Make the filling and frosting ahead of time and store in fridge as well. In the morning, roll, fill, and cut straight from the fridge. Then allow fo the second rise (about 1 hour considering the dough is cold from fridge). During this rise, preheat your oven, then bake.

2. Make the dough at night, let it rise, fill and shape, then immediately stick in the fridge. In the morning, let them get back to room temperature and rise, usually about 1 hour. This method sometimes causes the filling to leak slightly, but it’s a very convenient approach!