Homemade Orange Sweet Rolls.

Copycat Pillsbury Orange Sweet Rolls. Gooey, fluffy, and dripping with orange glaze.

Fluffy, gooey cinnamon rolls with sweet orange glaze. Copycat Pillsbury recipe! These are amazing.

I planned for the first recipe of 2013 to be a healthier item… sorry, but I changed my mind.

Today’s rolls are a sequel to my Raspberry Swirl Sweet Rolls. The two dough recipes are completely different, but they are both fruity little spin-offs of your standard cinnamon bun. I am so in love with both fluffy, doughy, yeasty sweet roll recipes. And I know you will be too. Do not fear yeast!

Fluffy Cinnamon Rolls with sweet orange glaze. | Recipe by sallysbakingaddiction.com

Have you ever had a Pillsbury Orange Sweet Roll before? You know, the kind that come in a can?  I gladly admit that I LOVE those little things. My mom always made them for us on busy weekend mornings. The smell alone got me out of bed – light citrus paired with the nostalgic fragrance of gooey cinnamon buns.

Needless to say, down the stairs I ran with a grumbling tummy.

Fluffy Cinnamon Rolls with sweet orange glaze. | Recipe by sallysbakingaddiction.com

Today I bring you a homemade version of the zingy little breakfast rolls. The rolls are surprisingly SO easy to make. I know a lot of my readers have 2013 resolutions to begin playing around with yeast and this is a wonderful recipe to conquer that fear.

They’re puffy.

Fluffy Cinnamon Rolls with sweet orange glaze. | Recipe by sallysbakingaddiction.com

They’re zingy.

Fluffy Cinnamon Rolls with sweet orange glaze. | Recipe by sallysbakingaddiction.com

They’re dripping with sweet orange glaze!

Fluffy Cinnamon Rolls with sweet orange glaze. | Recipe by sallysbakingaddiction.com

Copycat Pillsbury Orange Sweet Rolls. Gooey, fluffy, and dipping with orange glaze!

I baked these in the evening for breakfast the next day. They definitely taste better fresh, but I didn’t hear anyone complaining. They can also be made ahead of time – either as overnight rolls (see recipe notes) or you can freeze the baked rolls. Just warm up and drizzle with the orange glaze when you’re ready to serve them.

You will love how doughy, soft, and fluffy these are! Each bite is tender – like the fluffiest bakery roll you’ve ever tasted. You will NEVER turn to the store-bought version again. There is simply nothing like a fresh sweet roll made from scratch.

Fluffy Cinnamon Rolls with sweet orange glaze. | Recipe by sallysbakingaddiction.com

With one taste of the warm and sticky rolls fresh from the oven, I truly wondered why I waited so long to make these! I like to unravel the doughy cinnamon layers as I eat them. 🙂

New spin-off recipes from today’s sweet rolls are already swirling through my head. Make a batch of these for breakfast or brunch and invite your friends and family over. Or not. There really doesn’t need to be any occasion to make these!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Homemade Orange Sweet Rolls

Prep Time: 25 minutes

Total Time: 3.5 hours or overnight

Print Recipe

A homemade copycat recipe for Pillsbury Orange Sweet Rolls. Topped with a sweet orange glaze and filled with cinnamon sugar.

Yield: 15 rolls



  • 1 package active dry yeast (2 and 1/4 teaspoons)
  • 1/2 cup warm water
  • fresh orange zest from 1 medium orange
  • 1/2 cup orange juice
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 large egg
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 3 - 3.5 cups all-purpose flour (spoon & leveled)


  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup unsalted butter, softened to room temperature


  • 1 cup confectioners' sugar (or more for a thicker glaze)
  • 3 Tablespoons orange juice
  • fresh orange zest from 1 orange
  • 1 teaspoon vanilla extract


  1. Make The Dough: Dissolve the yeast in 1/2 cup warm water for about 1 minute. No need to use a thermometer for the water's temperature, but to be precise: about 105-115F degrees. Stir the yeast/water around. Then add orange zest, orange juice, sugar, salt, egg, butter, and 1.5 cups of flour. Beat everything together on low with a handheld mixer, scraping down the sides as needed. (A mixer is definitely needed to break up all the butter and beat everything to the proper consistency.) With a wooden spoon, stir in enough of the remaining flour to make a dough easy to handle - about 1.5 - 2 more cups. You are looking for a dough that is not sticky and will spring back when poked with a finger.
  2. Transfer the dough to a lightly floured surface and knead it with your hands for about 5-6 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, about 1.5 hours.
  3. Line the bottom of a 9x13 inch baking dish with parchment paper, leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 10x15 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
  4. For The Filling: in a small bowl, mix together sugar and cinnamon. Spread the dough rectangle with softened butter and sprinkle generously with all of the cinnamon-sugar mixture. Tightly roll up the dough and cut into 16 even rolls (1 inch in width each) with a very sharp knife. Arrange them in the prepared baking pan, cut sides up.
  5. Cover the rolls and let them rise in a warm place for about 30 minutes - 1 hour.
  6. Preheat the oven to 375F degrees. Cover the rolls with aluminum foil and bake for about 25-30 minutes, until they are lightly golden in color. Transfer the pan to a rack to cool for about 15 minutes.
  7. Make The Glaze: In a small bowl, mix together all of the glaze ingredients and drizzle over rolls before serving. Add more orange juice to thin out, if needed.
  8. Make ahead tip: Baked rolls can be frozen up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here's how: let the rolls rise through step 4. Then, bake the rolls for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. Take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them. To make this recipe using an overnight method: prepare through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



I like to call this sweet roll per… wait for it… fection. 😉

Fluffy, gooey cinnamon rolls with sweet orange glaze. Copycat Pillsbury recipe! These are amazing.


I know you’ll enjoy these related recipes as well.

Raspberry Swirl Sweet Rolls

Raspberry Swirl Sweet Rolls-11


Easy Homemade Cinnamon Rolls

My BEST ever Cinnamon Rolls - totally from scratch, great beginnger recipe!


170 Responses to “Homemade Orange Sweet Rolls.”

  1. #
    Avtarposted November 7, 2015 at 12:14 pm

    Hi, I am excited to make these! All seems pretty straight forward, but as this is my first time using active yeast, I am curious about the “warm place” where it is supposed to sit. My apartment is very “room temp.” Should I turn on the oven and set the bowl on the stove above? Or perhaps inside the oven at a lower temperature? Thanks!


    • Sallyreplied on November 7th, 2015 at 2:04 pm

      You can preheat the oven to 200, turn it off, then place the rising dough inside the warm oven as it cools down.


  2. #
    Pattyposted November 26, 2015 at 7:25 pm

    I now have made the Easy Cinnamon Rolls (a few times already) and just made the Orange Sweet Rolls for Thanksgiving…Out of this world delicious! Your recipe for both are well written and easy to follow…and the orange zest in the Sweet Rolls and orange zest in the Glaze….Fabulous! I added some Cream cheese to the glaze to make it abit more creamy. Next week I will make the Raspberry Sweet Rolls…wish me luck! Thank you for the great recipes Sally!


  3. #
    Karenposted December 3, 2015 at 8:08 pm

    Hi Sally!  I want to make these for my husband Christmas morning but will need to make the dough the night before.  Your additional notes aren’t showing up for me so I can’t see what I need to do to make this successful!  What are the overnight instructions please?  Thank you!


    • Sallyreplied on December 4th, 2015 at 7:13 am

      Instructions in step 7!


  4. #
    Allisonposted January 18, 2016 at 10:26 pm

    Agree 100%!! Glaze took the whole juice of an orange to thin it out. I used 4 tablespoons of soft butter, 1/2 cup of light brown sugar with the 2 tsp. of cinnamon.


    • Sallyreplied on January 19th, 2016 at 5:52 am

      Hi Allison! I’ve been meaning to update the recipe with my recent changes… I prefer to use 1/4 cup of butter in the filling. Thanks.


  5. #
    kelliposted January 28, 2016 at 8:09 am

    made these yesterday.  Fun to make and taste wonderful.  Tastes just like the canned kind!!  I’m gonna try other kinds!!  I will probably add more orange next time- such as a small bit of orange oil to intensify the orange


  6. #
    Priyaposted February 21, 2016 at 10:34 pm

    Hi, we are just 2 of us at home.. So, 15 rolls would be a lot to handle 🙂 can I halve the recipe and make just 6 or 7 rolls?

    Thanks a lot.


    • Sallyreplied on February 22nd, 2016 at 10:41 am

      That will be a little tough to successfully do. However, you can always freeze the other half if you make the full recipe.


      • Priyareplied on February 22nd, 2016 at 10:54 am

        Thanks for the prompt response Sally! 

  7. #
    Annaposted February 23, 2016 at 9:58 pm

    Great recipe. I’ve use this for years as it was published in a Betty Crocker cook book back in the 70’s. I use a fresh large orange and find that it generally gives enough fresh OJ and zest. I split my sugar with half white and half brown.
    Super easy!


  8. #
    Sabrinaposted March 2, 2016 at 1:41 am

    I’m totally making this and adding bacon! Awesome recipe, can’t wait to try these


  9. #
    Kaleenposted August 14, 2016 at 7:43 pm

    Hi Sally! I’m looking at making these using the overnight instructions, but I need a little clarification first. When you say follow the instructions through step 4, does that include letting them rise in a warm place for 30 minute to an hour (so the initial rise, the rise as rolls, rising in the refrigerator overnight, then a 4th rise in the morning)? Or do you skip that 2nd ride, resulting in only 3 rises? Thanks! I really don’t want to screw these up, because they look delicious!


    • Sallyreplied on August 15th, 2016 at 7:17 pm

      Kaleen, I just added those recently and I just dropped that rising part down to step 5. So, do not let the cut rolls rise then place in the refrigerator. Cut the rolls, place into the pan and then into the refrigerator. Sorry about that!


      • Kaleenreplied on August 19th, 2016 at 9:37 am

        Thanks! They were delicious! I was so happy to be able to start the process last night so I had less to do this morning. Everyone loved them.

  10. #
    HBposted August 21, 2016 at 4:55 pm

    Hello! I’ve made these several times and they truly are fabulous!!! However, sometimes they don’t rise as well as others, or they’ll rise but then fall. I’ve tried to figure out what’s happening but can’t quite piece it together (my yeast is good). Could you share some specifics on the rising and baking? Such as:

    Do you cover with plastic wrap, foil or a towel when rising? 
    The plastic wrap gives a really good rise by being air tight, but when I remove it to bake that seems to contribute to the falling


    • Sallyreplied on August 21st, 2016 at 5:14 pm

      I typically cover with plastic wrap. It could be that you are letting the rolls rise too much, which could then cause them to deflate. That would be my guess!


      • HBreplied on August 21st, 2016 at 5:24 pm

        Ok, , I was wondering that, but I’ve tried to make the switch from warm spot to oven sooner and feel like they didn’t rise that last little bit. 
        Do you rise in a warm oven or counter?
        What about the overnight ones not rising after being in fridge?

  11. #
    HBposted August 23, 2016 at 9:37 pm

    Ok, , I was wondering that, but I’ve tried to make the switch from warm spot to oven sooner and feel like they didn’t rise that last little bit. 
    Do you rise in a warm oven or counter?
    What about the overnight ones not rising after being in fridge?


  12. #
    Mposted September 16, 2016 at 7:19 pm

    Hi Sally! 

    I was thinking about doing these tomorrow morning, just have some questions. When you cover the dough then the rolls and let sit at a warm place,the first and second time.

    Where do you put them? And with what do you cover them with? 


  13. #
    Mposted September 16, 2016 at 7:25 pm

    I forgot 2 things to ask. Do you use the whisk attachment or the dough hook when mixing all the ingredients in the beginning? And what is the best way to make glaze, with a whisk, spoon or something else?


    • Sallyreplied on September 19th, 2016 at 11:11 am

      I usually cover with aluminum foil and you can place them on the counter– or preheat the oven to 200F then turn it off. Then place the rolls inside the cooling-down oven. I use the dough hook attachment and combine the glaze ingredients with a whisk 🙂


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