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. I used the dough from my grandmother’s pecan rolls, which I’ll be sharing soon. The rolls are surprisingly SO easy to make.  I’ve only recently started playing around with yeasted roll/bread recipes. I’ve feared yeast in the past and now I am kicking myself for waiting so long to bake with it!

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.

Start with a packet of dry instant yeast and 1/2 cup of warm water in a large mixing bowl.  I strongly urge you to use Red Star Platinum yeast. The original recipe asks for the water to be 105-115F degrees. I did not take its temperature – just lukewarm water will do here.  Save yourself that step!

Let the yeast dissolve in the warm water for a minute. Give it a quick stir, then add most of the remaining dough ingredients: fresh orange zest, some orange juice, sugar, salt, 1 large egg, 2 tablespoons butter, and HALF of the flour called for in the recipe: 1.5 cups.  Beat the mixture on low, scraping down the sides as needed.  I used a hand-held mixer (rather than stand mixer) because I had much more control over the beating process.  A mixer (any kind) is definitely needed to break up all the butter and beat everything to the proper consistency.

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

Turn off that mixer and put it away.  Add the rest of the flour to the dough and stir with a wooden spoon.  Mix it up and add more flour (little by little) until the dough is easy to handle by hand.  You are looking for a dough that is not sticky. Poke it with your finger – if the dough springs back, it is ready to go.

Turn the dough out onto a floured surface.  This is the fun part!  Knead the dough by hand for about 5-6 minutes.  The dough should be very smooth and elastic – bouncing back as you pull on it.  This dough is some good stuff. ;)

Waiting time.  Roll the dough into a ball and place into a clean bowl – I butter the insides with butter or spray with cooking spray to alleviate any dough sticking to the sides.  Cover the dough with a clean dish towel and place in a warm spot.  I made these rolls on a particularly chilly evening – so I heated the oven to 200F degrees and turned it off. I placed the bowl inside as the oven was still warm.  It took about 1.5 hours for the yeast ball to double in size.  While we waiting, we watched episodes of How I Met Your Mother – obsessed with this show!

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

Ok, grab your rolling pin and ruler.  I am very precise when rolling out these rolls and my Raspberry Swirl Sweet Rolls.  You need to make sure that the rolls are thick enough and that you have enough of them.  For these reasons, it’s important to measure the dough with a ruler as you are rolling it.

On a lightly floured surface, roll the dough into a 15×9″ rectangle.  Spread with 1 Tablespoon of butter.  It may not seem like enough butter, but it is.  Spread it all over the dough with a knife and sprinkle with a mix of cinnamon and sugar.  I obviously used more cinnamon/sugar than what the original recipe calls for.  I typically have a heavy hand when using cinnamon in recipes. Love the stuff. :)

You may have thought that orange is somehow incorporated into the filling.  Nope.  Rather, orange is worked into the dough recipe itself and then again in the glaze.  The filling is just a typical cinnamon roll filling.

Tightly (very tightly!) roll the dough up. Using your sharpest knife, cut into 15 slices – about 1 inch wide in thickness. Stuff the rolls into a large baking pan, 5 lengthwise and 3 across. Leave some space between them (if you can), so they have room to expand.  Cover your baking pan and store in a warm place once again for about 30 minutes to 1 hour.

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

Time to bake! And fill your house with that glorious zesty sweet roll fragrance. The rolls only take about 25-30 minutes in the oven at 375F degrees.  Be sure to cover your rolls with foil – it didn’t state this in the original recipe, but this is crucial to prevent the tops of your rolls from getting too brown.

You and your family are going to want to rise, dine, and shine when you smell these babies in the oven. WOW.  The smell of these baking put the “good” into “good morning.” (<– I’m so cheesy!)

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

When you are ready to serve the rolls, drizzle with a simple orange sweet glaze.  A mix of powdered sugar, orange juice, orange zest, and vanilla extract comes together easily and puts the finishing touch on your new favorite breakfast roll.

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 – the rolls freeze very well (without glaze!).  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!

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Homemade Orange Sweet Rolls

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

Yield: 15 rolls

Prep Time: 25 minutes

Total Time: 3.5 hours or overnight

Ingredients:

Dough

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

Filling

  • 2 Tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 1 Tablespoon unsalted butter, softened to room temperature

Glaze

  • 1 cup confectioners' (powdered) sugar
  • 1 Tablespoon orange juice
  • fresh orange zest from 1 medium oranges
  • 1 teaspoon vanilla extract

Directions:

  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 15x9 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. Cover the rolls and let them rise in a warm place for about 30 minutes - 1 hour.
  5. 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.
  6. Make The Glaze: In a small bowl, mix together all of the glaze ingredients and drizzle over rolls before serving.

Sally Says:

Make Ahead: The recipe can be prepared through Step 4.  Cover the rolls and let sit at room temperature overnight before beginning step 5.   Baked rolls can be frozen up to 1 month and warmed up to enjoy at a later date.  Glaze right before serving.

© 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 perwait 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

Easy Cinnamon Rolls from Scratch-9

   

131 Responses to “Homemade Orange Sweet Rolls.”

  1. #
    1
    Jen @ Savory Simpleposted January 1, 2013 at 7:59 pm

    Gurl, these look GOOD.

    Reply

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    Colleen @ What's Baking in the Barbershop?!posted January 1, 2013 at 8:11 pm

    Oh man, these look so perfectly puffy and delicious! An awesome recipe for the start of 2013. Happy New Year, Sally! :)

    Reply

    • Sallyreplied on January 1st, 2013 at 8:48 pm

      Happy New Year miss Colleen! Thanks so much, I knew I had to start the year with a bang!

      Reply

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    Luv What You Doposted January 1, 2013 at 8:21 pm

    Beautiful breakfast! The BOY would go crazy if I made cinnamon rolls for breakfast!

    Reply

    • Sallyreplied on January 1st, 2013 at 8:48 pm

      cinnamon rolls or sweet rolls are the best breakfast to wake up to in my opinion :)

      Reply

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    Ashley @ Kitchen Meets Girlposted January 1, 2013 at 8:29 pm

    Beautiful, Sally! I made just regular ol’ cinnamon rolls on Christmas, and my husband has already been bugging me to make more–now I just have to decide between these orange ones or the raspberry. Maybe both, he won’t mind. :-)

    Reply

    • Sallyreplied on January 1st, 2013 at 8:49 pm

      Make them both! I don’t think I could choose one over the other. I’m going to be doomed to make both kinds now all the time. Happy New Year Ashley!!

      Reply

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    Dorothy @ Crazy for Crustposted January 1, 2013 at 8:39 pm

    You know my feelings on sweet rolls. As in, I won’t share. :) These are gorgeous Sally!

    Reply

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    Laura Dembowskiposted January 1, 2013 at 10:11 pm

    I ate all kinds of Pillsbury rolls when I was a kid including the orange ones and loved them. You know I’m a nut for homemade things so I can’t wait to give these a try. I could use a trip back to childhood. Great recipe to kick off the New Year!

    Reply

    • Sallyreplied on January 2nd, 2013 at 5:57 am

      let me know how they turn out if you make them Laura – they are EXACTLY like the pillsbury version. i’m making them again this weekend!

      Reply

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    Alexandraposted January 1, 2013 at 10:11 pm

    These look fantastic Sally! I can just tell how soft and tender they are, and I can only imagine how good they taste! I’ve never had a Pillsbury Orange Roll, but you have me craving them like I know exactly what they are. :) Just pinned these, and bookmarking them too, so I DO NOT LOSE the recipe!

    Reply

    • Sallyreplied on January 2nd, 2013 at 5:59 am

      Hi Alexandra!! Thanks so much for the pin. Even if you’ve never had a pillsbury version before, you’d like these. So citrusy and soft and fluffy!

      Reply

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    Averie @ Averie Cooksposted January 1, 2013 at 10:17 pm

    I just saw your pretzels on FG a couple squares down from me. 2013 is already shaping up to be the Sally yeast year. I love Red Star’s Platinum too but I always !! take the temp after a few failed bread recipes (not that yeast, another yeast – as well as not being as good as ‘eyeballing’ it as I thought..haha!) but I never measure anything with a ruler. I commend you on that one!

    Sally they are just picture perfect. I love orange rolls and these would give Cinnabon (if they made an orange roll) a run for their money b/c they just look so Perfect! They look like you’ve been making them for a lifetime and I love the glaze and the pour shots!

    Reply

    • Sallyreplied on January 2nd, 2013 at 6:01 am

      making them for a lifetime – ahh! thanks Averie. I still want to conquer more complicated yeast recipes this year. For the blog and/or just for fun. I have to measure things with a ruler b/c with my luck, I won’t cut enough rolls or they’ll be too thin or thick. And I’m not about to waste an entire yeasted roll recipe considering how long they take to make!

      Reply

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    Ari @ Ari's Menuposted January 1, 2013 at 10:51 pm

    Can these just appear in my kitchen over night pleeeaaasseee??? I seriously cannot wait to host a brunch so I have a good excuse to make these. They look like absolute perfection!

    Reply

    • Sallyreplied on January 2nd, 2013 at 6:05 am

      I didn’t even host a brunch to make these! I froze the leftovers (with the glaze – oh well!). You’ll LOVE these Ari. They are right up your alley!

      Reply

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    Kira @ my sesame seed bunsposted January 1, 2013 at 11:05 pm

    Hmmm… Maybe I should make these! I have an orange tree in my backyard. They look wonderful :-)

    Reply

    • Sallyreplied on January 2nd, 2013 at 6:06 am

      so jealous of your orange tree! you have no excuse not to make these then Kira! :D

      Reply

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    Summer @ Mallow and Coposted January 2, 2013 at 12:11 am

    These look so good – I love orange rolls but my husband isn’t a fan so I never make them. I think I may just have to try these though! I love all the flecks of orange – gorgeous!

    Reply

    • Sallyreplied on January 2nd, 2013 at 6:08 am

      Thanks Summer! And if you do make them, please let me know! You can freeze any extras you have. I know I couldn’t be trusted with a huge pan of these all to myself!

      Reply

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    Stephanie @ Eat. Drink. Love.posted January 2, 2013 at 12:22 am

    I am going to make a baking goal for myself this year to not be afraid of yeast! I must make these rolls!

    Reply

    • Sallyreplied on January 2nd, 2013 at 6:10 am

      Stephanie – don’t be afraid of it! It’s surprisingly SO easy to work with – especially in this recipe. And the rewarding feeling you’ll get as your bread or roll bakes up in the oven is amazing. Give these a shot! Or any yeasted bread recipe for that matter.

      Reply

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    Sally - only gluten free bakingposted January 2, 2013 at 12:46 am

    I’m drooling over these, its 3.45pm and time for a snack.. I can just imagine how soft and tasty these are.

    Reply

    • Sallyreplied on January 2nd, 2013 at 6:11 am

      so soft, so fluffy, so doughy! i love these rolls – any time of day! Thanks Sally and happy new year!

      Reply

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    Mama's Gotta Bakeposted January 2, 2013 at 12:56 am

    Sally, how good do these look! Can’t wait to give them a try!

    Reply

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    Elizabeth @ Confessions of a Baking Queenposted January 2, 2013 at 1:50 am

    These look great! I totally agree with the whole yeast thing. The first time I really worked with yeast I made bagels. Yeast is easy to work with you just have to be patient. Unfortunately for me I am usually not very patient! When I want something I want it now daddy!! The Veruca in me comes out occasionally! Guilty ;) Hope you had a good New Years Eve!!

    Reply

    • Sallyreplied on January 2nd, 2013 at 6:14 am

      Hi Elizabeth – yes, I know exactly what you mean. I have the patience of a three year old, so I needed to work on that before making all these yeasted roll recipes. I hope to make bagels one time! I bet yours were fabulous.

      Reply

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    Chung-Ah | Damn Deliciousposted January 2, 2013 at 2:48 am

    There’s no need for healthier recipes in 2013, especially when these rolls are involved! I think I need like 3 of these as a midnight snack right now.

    Reply

    • Sallyreplied on January 2nd, 2013 at 6:15 am

      i need like three of these this morning Chung-Ah! Back to work for me today. These rolls and a HUGE cup of coffee would undoubtedly help. :)

      Reply

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    Erin @ Texanerin Bakingposted January 2, 2013 at 4:32 am

    YES! I love the Pillsbury orange rolls! I remember when they came out. So exciting. My parents would make them too on the weekend.

    I’m so happy I can recreate them now. These look amazing, just like the raspberry version! I don’t know which one to try first. They’re both incredible looking! And these are healthy enough. This is orange involved. Mmm, Vitamin C. :)

    Reply

    • Sallyreplied on January 2nd, 2013 at 6:16 am

      Try them both Erin! And yes, I think these rolls may just be the tastiest way to get your vitamin C haha!! Thanks so much and I hope you had a very happy new year my friend!

      Reply

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    Joy @ Baking-Joyposted January 2, 2013 at 8:16 am

    These look fantastic Sally! One of my goals for this year is to make more enriched dough recipes…going to have a try at chelsea buns & brioche! How about peanut butter & chocolate sweet rolls? :-)

    Reply

    • Sallyreplied on January 2nd, 2013 at 8:57 am

      I have big plans for a peanut butter/chocolate breakfast roll!!! We are so on the same page Joy. I need to make brioche this year. Happy New Year!

      Reply

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    Caleyposted January 2, 2013 at 8:58 am

    Wow, Sally, awesome recipe! Plain cinnamon rolls are okay, but adding fruit to anything is a great idea in my book and these look simply amazing! I love the little flecks of orange zest in your pictures, and the picture of the inside of the roll. Plus the snail picture. It’s cute. :D

    Reply

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    Herbivore Triathleteposted January 2, 2013 at 9:43 am

    Oh wow! The orange rolls have always been my favorite, these look fantastic!

    Reply

    • Sallyreplied on January 2nd, 2013 at 11:03 am

      if they are your favoriate, you have to make them! i can’t believe how identical they taste to the pillsbury ones!

      Reply

      • Herbivore Triathletereplied on January 4th, 2013 at 11:01 am

        I will definitely be making these soon! I love the raspberry ones too, raspberries are my favorite berry. So many rolls, so little time, lol.

        • Sallyreplied on January 4th, 2013 at 11:04 am

          and I have another roll recipe to make this weekend! I can’t stop!

          • Herbivore Triathletereplied on January 4th, 2013 at 2:24 pm

            Oh yum! Can’t wait to see what you come up with.

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    Meghan @ After the Ivy Leagueposted January 2, 2013 at 10:40 am

    I am one of those readers who slightly fears yeast and wants to try it this year! I’m determined. And I made your no-bake chewy fudge granola bars this weekend, they’re soooo good and were so easy to make! I’ve been bringing them to work for a snack everyday :)

    Reply

    • Sallyreplied on January 2nd, 2013 at 11:04 am

      Meghan – this is a GREAT recipe to start with if you fear yeast! Just follow the directions exactly how I described them. I know you can do it! Love that you made those chewy granola bars! They are a favorite of mine. I am making them again this weekend! With a few different add-ins. :)

      Reply

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    tanyaposted January 2, 2013 at 10:58 am

    Perfect, perfect, perfect, that what these are! I did not make cinnamon rolls for Christmas this year. I’m so glad, because I WILL be making this recipe this weekend! They look wonderful! I can practically smell them!

    Reply

    • Sallyreplied on January 2nd, 2013 at 11:05 am

      Hi Tanya!! Let me know how they turn out if you make them this weekend. I need to make them again soon. I, too, can practically smell them. :D

      Reply

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    Lizposted January 2, 2013 at 11:10 am

    Oooh, my hubby adores orange rolls! Yours look amazing! Happy New Year!!!

    Reply

    • Sallyreplied on January 2nd, 2013 at 12:10 pm

      Hey Liz!! Thanks so much and Happy New Year to you as well!

      Reply

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    Ashley - baker by natureposted January 2, 2013 at 12:06 pm

    I love baking with yeast! There’s something so soothing about the whole process that I just adore. These orange cinnamon rolls would be a hit in my house… Mainly because I’d eat them all. Happy new year, Sally! Xx

    Reply

    • Sallyreplied on January 2nd, 2013 at 12:11 pm

      Ashley – soothing… yes! And so satisfying as well. I feel like a true baker knowing that I’ve mastered yeast. Well, I still hope to make a loaf of bread from scratch sometime soon. :) thanks so much! and Happy New Year to you as well!

      Reply

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    Jocelyn (Grandbaby Cakes)posted January 2, 2013 at 12:36 pm

    Yum yum yum! Orange is such a delightful flavor. I imagine it to be the perfect compliment in these sweet rolls.

    Reply

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    Carrie @ Bakeaholic Mamaposted January 2, 2013 at 2:40 pm

    OH MY WORD. Cinnamon rolls hit my soft spot and I have no self control around them These Orange ones look amazing!

    Reply

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    rmdposted January 2, 2013 at 4:32 pm

    The raspberry swirl rolls were so good, I can’t wait to try these! Once baked, how would you describe this dough to the raspberry dough? From the recipe looks like less sweet, less rich, maybe lighter dough? Oh, and did I see you mention you’re going to try a chocolate and peanut butter version? Oh my! Are you “allowed” to do that? lol….can’t wait to see what decadence awaits us with that one….love your thought process!

    Reply

    • Sallyreplied on January 2nd, 2013 at 5:07 pm

      Both doughs are incredibly soft and fluffy. I would say this dough is much flakier and lighter in texture, not as much butter in this recipe. Both rolls are fairly sweet. It’s hard to tell which is sweeter underneath all of the glaze! And yes, watch out for a peanut butter chocolate version soon. :)

      Reply

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    Rachel @ Baked by Rachelposted January 2, 2013 at 4:52 pm

    I love that you changed your mind and went with these sweet rolls to kick off the new year! They’re a perfect way to start any morning… especially cold winter ones :)

    Reply

    • Sallyreplied on January 2nd, 2013 at 5:00 pm

      agreed! Thanks Rachel – these were the perfect breakfast over our holiday break. I must read about your NY Times CCC’s now!

      Reply

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    Julie @ Table for Twoposted January 2, 2013 at 8:01 pm

    wow!! these look amazing and so fluffy and full of flavor! i have made orange rolls before but yours look so much better cause of how poofy they got! delicious! happy 2013 :) here’s to another SWEET year! xoxo

    Reply

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    Leahposted January 2, 2013 at 8:35 pm

    These look so fabulous! I have only ever made plain cinnamon rolls, but your orange ones look so good that I will have to try them soon! They look so perfectly fluffy. By the way, thanks for your “growing your blog” posts- I am a teenager who just started a blog of my own, and your posts are super helpful. Your blog is so inspiring, and I want to make pretty much all of your treats, especially your cake batter ones!

    Reply

    • Sallyreplied on January 3rd, 2013 at 5:25 am

      Thanks Leah! This is such a nice compliment – I’m glad you are enjoying my blogging bites posts and that they have been helpful for you. Cake Batter Treats – good choice there! And let me know if you try these rolls out. Happy New Year!

      Reply

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    Mercedesposted January 2, 2013 at 10:50 pm

    No surprise that your rolls look perfectly flakey and puffy! I make your raspberry rolls for Christmas morning and they were a hit!

    Reply

    • Sallyreplied on January 3rd, 2013 at 5:23 am

      You did? Ahh that’s so great to hear Mercedes – those raspberry swirl rolls are my favorite recipe of 2012. I think you’d love these just as much!

      Reply

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    Elizabethposted January 3, 2013 at 12:55 am

    I made original cinnamon sweet rolls, but I’ve really been wanting to try a different variation! These look wonderful.

    Reply

    • Sallyreplied on January 3rd, 2013 at 5:22 am

      These are a zesty little mix up from your ordinary cinnamon bun. Thank you so much Elizabeth!

      Reply

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    Ella-Home Cooking Adventureposted January 3, 2013 at 1:53 am

    I love baking and love yeast recipes, these rolls looks soo irresistible that I will definitely need to try this week. :)

    Reply

    • Sallyreplied on January 3rd, 2013 at 5:21 am

      Thanks Ella! I’ve recently began to incorporate yeast recipes into my baking and I am wondering what took me so long to begin! Let me know if you make these!

      Reply

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    Emily @ Life on Foodposted January 3, 2013 at 6:35 am

    My husband would be kissing my feet after making this recipe. I plan to put this to good use :)

    Reply

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    Yammie @ Yammie's Nosheryposted January 3, 2013 at 9:14 am

    Um… yum. That’s all I have to say. I might just have to make these.

    Reply

    • Sallyreplied on January 3rd, 2013 at 9:15 am

      eeeek! you must make them Yammie! you’d love ‘em :)

      Reply

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    aimeeposted January 3, 2013 at 11:39 am

    how did you know that pillsbury sweet rolls are one of my many weaknesses? oh my gosh, i am dying over your pictures right now and i will definitely be making this soon. yum yum yum!

    Reply

    • Sallyreplied on January 3rd, 2013 at 11:48 am

      Thanks Aimee! You have to let me know if you make these – they are fabulous. So doughy, soft, sweet, with a wonderful orange zing. a dead ringer for the Pillsbury version!

      Reply

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    Lauraposted January 3, 2013 at 12:09 pm

    I looove orange rolls, and yours look divine! I wasn’t in love with the recipe I tried from Saveur, so I’m looking forward to trying these :)

    Reply

    • Sallyreplied on January 3rd, 2013 at 12:26 pm

      These rolls are FABULOUS. I was very impressed! Let me know how they turn out Laura!

      Reply

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    angela @ anotherbitepleaseposted January 3, 2013 at 4:18 pm

    i know you are specifically talking to me about not being afraid of yeast…between you and averie and your amazing looking breads I really should have put that on my new years resolution blog post…lol

    and i am happy you didn’t go the healthy route…these look perfect to start breakfast with 2013!

    Reply

    • Sallyreplied on January 3rd, 2013 at 4:40 pm

      At least there’s fruit juice in them, right? Healthy? Sure. haha! But honestly – thank you! And yes, you should tackle yeast this year. It isn’t hard at all to work with – just takes some waiting around and planning ahead. You can do that, I know you can. :) Thank you Angela!

      Reply

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    Chandra@The Plaid and Paisley Kitchenposted January 4, 2013 at 10:59 am

    I swear by the time I reach the end of each of your posts I am literally drooling! Oh and there is no need for healthy to ever reach the pages of this blog! = ) Happy New Year!!!!!

    Reply

    • Sallyreplied on January 4th, 2013 at 11:03 am

      haha!! thanks Chandra – these rolls… oh my goodness. I love them so much. Just looking at the pictures makes me want to make them again, right now!

      Reply

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    Loretta | A Finn In The Kitchenposted January 4, 2013 at 1:50 pm

    Sally, I love how much orange flavor you packed into this glaze! I know it’s amazing…Plus, your rolls look like perfection.

    Have a great weekend!

    Reply

    • Sallyreplied on January 4th, 2013 at 1:53 pm

      thank you Loretta! The glaze is full of sweet orange flavor. i hope you have a great weekend as well!

      Reply

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    Heidi @ Food Doodlesposted January 5, 2013 at 9:05 pm

    Yum! Orange rolls are thee best! My mom used to make some differently, shaped like dinner rolls and then the dough is rolled in butter and sugar and orange zest. Oh my, amazing. I love the look of these though. And with the regular cinnamony filling too, yum!
    Funny you should mention How I Met Your Mother – we just finished watching all the ones on Netflix and I’m embarrassed to admit how little time it took to go through them all, lol!

    Reply

    • Sallyreplied on January 6th, 2013 at 8:18 am

      I may have to use orange zest in the center filling next time, Heidi! Thank you so much. I LOOOOOOOVE How I Met Your Mother. I’ve only seen random episodes here and there, but I have seasons 1-5 on DVD and we are watching it all the way through! I can’t wait to catch up.

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    Cindyposted January 12, 2013 at 11:32 am

    So I spent 3 hours preparing these rolls last night and refrigerated them overnight (after step 4). They were very tall and fluffy when they went into the refrigerator, but they had fallen after being refrigerated over night. I let them come to room temp, but after baking them they were in no way fluffy, but very dense and a little hard. I do not think this is a recipe for “making ahead”.

    Reply

    • Sallyreplied on January 12th, 2013 at 11:53 am

      Hi Cindy! Thank you so much for the feedback and I apologize the rolls did not work out for you. I’ve made them ahead before with no problems but will try them again doing so and update the recipe as needed. Thank you again.

      Reply

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    Karlyposted January 13, 2013 at 9:55 am

    So, I just made the raspberry version last week after seeing it from someone else on Pinterest! I ADORED them. This morning I pulled a version out of my oven that was stuffed with Nutella. You don’t even need me to tell you how I felt about those, do you?

    Love this orange version! Your rolls are so perfectly rolled and pretty. Mine are usually pretty messy looking. :(

    Thanks for linking them up to What’s Cookin’ Wednesday!

    Reply

    • Sallyreplied on January 13th, 2013 at 3:53 pm

      Thank YOU for hosting WCW, Karly! and I am SO glad you loved the raspberry version. They have been popular on Pinterest, that is for sure. A Nutella version? Ok, I think I love you.

      Reply

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    Carolina Tposted January 15, 2013 at 6:35 pm

    Great recipe Sally! I can’t wait to try it! I still haven’t gotten around to posting the pics of the pretzels I made but I will! Lol But I had a quick question…while your waiting for the dough to rise in a warm place, when you leave it in the oven ( while it’s off, of course) could you cover it with foil instead of a dish towel? Thanks!

    Reply

    • Sallyreplied on January 15th, 2013 at 6:54 pm

      Hi Carolina! Yes, tin foil would be fine. Sorry if that wasn’t clear! I place a dish towel over the dough as it rises on the counter and then tin foil over top is I let it rise (with the oven off) in the oven.

      Reply

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    Korinaposted March 24, 2013 at 7:48 pm

    Super recipe- thanks! The rise on the rolls was perfect- they came out light & DELICIOUS! I appreciate, as well, that there’s minimal butter in this recipe. Yummy!

    Reply

    • Sallyreplied on March 24th, 2013 at 8:11 pm

      Hey Korina! I’m so happy you made these – they are one of my favorite sweet roll recipes. Thanks for reporting back!

      Reply

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    lyndsayposted May 14, 2013 at 12:16 am

    Made these last night. The dough was perfect, but the glaze needed more liquid. Added an extra T of the Orange juice and it was perfect.Thanks!

    Reply

    • Sallyreplied on May 14th, 2013 at 9:07 am

      Glad you liked the rolls!

      Reply

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    Emilyposted May 23, 2013 at 12:02 pm

    Thanks so much for posting this reccipe! I have been looking for a good homemade recipe for these for a long time. I’m so excited to try them! Also thanks for the ‘How to’ posts about food blogging. I am so interested in it, but haven’t found the courage to jump in just yet :0)

    Reply

    • Sallyreplied on May 23rd, 2013 at 2:50 pm

      Glad you enjoy these orange rolls and my blogging “how-to” posts! Would love to hear about your new blog when you get one started. Thanks Emily!

      Reply

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    Teresa Dposted June 1, 2013 at 11:12 am

    Hey Sally! I just made these for a special Saturday morning breakfast and of course, I loved them! They dough is sooooo soft and fluffy. Plus, I loved how unexpectedly easy they were to make! I also made the pumpkin chocolate chip granola bars, and I am totally IN LOVE with them! The pumpkin was on sale in my grocery store so I just had to make them :D. I sort of went on a baking spree as you can see; I hadn’t baked all week because I’ve been so busy with school. Thanks sally! Hope you are having a great and relaxing weekend!

    Reply

    • Sallyreplied on June 3rd, 2013 at 1:29 pm

      Teresa, these truly are easy aren’t they! I’m so glad you made them. And those pumpkin chocolate chip granola bars. Such a favorite of mine, all year long! Thanks for reporting back about them both. :) Two personal favorites!

      Reply

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    Hollyposted June 5, 2013 at 5:49 pm

    I made these rolls this morning and they are absolutely delicious!!!! I added dried cranberries to the filling…hmmm yum! Thanks again for the wonderful recipe Sally. They are super soft and soooo good! :-)

    Reply

    • Sallyreplied on June 5th, 2013 at 6:30 pm

      I have to try cranberries in the filling! That sounds so great! Glad you loved them.

      Reply

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    Jessposted June 11, 2013 at 11:28 pm

    I made these last night for my office morning tea and everyone loved them! I changed the recipe a little and doubled the filling as well as adding some allspice to the mix. I also glazed them hot right out of the oven last night. The result was a wonderfully sticky sweet bun that once you bite into it get that hit of cinnamon and spice. The perfect combination with coffee and rainy weather.

    I have had 3 requests to make them again and a dozen for the recipe.

    Thanks so much for sharing the original.

    Reply

    • Sallyreplied on June 12th, 2013 at 9:27 am

      I love these orange sweet rolls – and I’m glad you did too, Jess! And yes, perfect with coffee or tea. Doubling the filling – great idea!

      Reply

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    Sallyposted July 28, 2013 at 10:53 am

    Hi Ashley – did you use Red Start Platinum yeast as suggested in the post? That yeast is foolproof, guaranteed to produce tall, fluffy dough. So you let the cut rolls rise and they did not rise at all? Perhaps you should have let them out longer, unless your yeast was not active.

    Reply

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    Frk Foghposted July 29, 2013 at 9:38 am

    Hi Sally.
    These look so good! I have never used orange in my cinnamon rolls.
    Did you know that in Danish cinnamon rolls are actually named “snails”?

    Reply

    • Sallyreplied on July 29th, 2013 at 2:06 pm

      Interesting! Because that one roll really did resemble a sweet roll “snail” :)

      Reply

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    kaylaposted September 10, 2013 at 6:17 pm

    What if I used this dough recipe for the raspberry rolls as well? I want to make both orange and raspberry but use one dough recipe.

    Reply

    • Sallyreplied on September 10th, 2013 at 6:55 pm

      Hi Kayla – you may certainly use the other dough recipe. Hope you enjoy!

      Reply

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    Pattyposted September 28, 2013 at 6:09 pm

    These look amazing! I am so glad I found your site on Pinterest. I’ll be making these for my birthday tomorrow. Here’s my question: I want to prep tonight (letting them rise the second time, right?) & bake tomorrow as your make ahead directions say, but I’m not clear what I should cover them with–plastic wrap? A towel? Do they taste as good if I leave them out over night at room temperature? I’ve never worked with yeast before but wanted to try these. Thanks for your great recipes!

    Reply

    • Sallyreplied on September 29th, 2013 at 7:53 pm

      Hi Patty – I apologize I couldn’t get to your question last night since I was out of town. I’m glad you found my website as well! A very happy birthday to you!

      Were you able to make these last night? Cover the rolls loosely with plastic wrap and allow to rise at room temperature overnight (not particularly in a warm place since you’ll be letting them rise for much longer). Then, bake in the morning. Sorry if that was confusing!

      Reply

      • Pattyreplied on September 30th, 2013 at 10:39 am

        Thank you! The rolls turned out FANTASTIC (I did check the temp of the water because I’m a novice). My family loved them too, so I’ll be making them regularly. I really appreciate your step by step directions and explanations from your experience. I will be using your site every weekend as I venture forth into the world of baking. Thanks!

        • Sallyreplied on September 30th, 2013 at 11:56 am

          So happy you loved these rolls, Patty. :)

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    marah jeanposted October 6, 2013 at 11:00 pm

    Hello. I just want to ask can I use aluminum foil instead of parchment paper in the bottom of the baking pan? thanks. I’m making this one today.. Now I’m just waiting for my dough to rise :) Btw, thank you for posting this recipe :) when I saw this recipe I realize its time to bake again with yeast.. My first cinnamon roll is BIG :( ( I’ll post picture on instagram when I’m done. Thank you gain ♥

    Reply

    • Sallyreplied on October 7th, 2013 at 6:25 am

      Hi Marah! The rolls will stick to the aluminum foil, so I always use parchment paper. It’s awful trying to get the little pieces of aluminum that has ripped off on each cinnamon roll. I hope you enjoy these!

      Reply

      • marahreplied on October 7th, 2013 at 7:39 am

        yes it’s stick to aluminum foil but its okay.. :) I’ll just use parchment paper next time . :) Thank you again for posting this recipe..We enjoyed it so much especially my mom :) she said it’s so yummy ♥

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    Hannah Smithposted December 23, 2013 at 7:30 pm

    I’m so excited to make these for Christmas morning!!!!! How many does the recipe make? About a dozen?
    Thanks!! Just need to know if I need to double it :)

    Reply

    • Sallyreplied on December 23rd, 2013 at 10:03 pm

      Hi Hannah! These a wonderful choice for Christmas breakfast! This recipe makes 15 rolls. (I note that in the recipe.)

      Reply

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    Napoleonposted December 25, 2013 at 12:13 pm

    My wife and I are Mormons and we have four “Home Teaching” families for whom we are responsible. A few years ago my wife found this orange roll recipe and at Christmas time she would make these for each of them. Good grief! We missed one year and you’d think we had just told them we no longer loved them (the families). I’ve become a type II diabetic so she won’t make them now. They were just too much for me to resist. One of our families wouldn’t have Christmas morning breakfast until we arrived with their Orange Rolls. Your Orange Roll recipe will probably get you into Mormon heaven.

    Reply

    • Sallyreplied on December 25th, 2013 at 12:19 pm

      I just love orange rolls. And I agree- very irresistible!! Thanks Napoleon!

      Reply

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    Lauraposted December 27, 2013 at 1:01 pm

    Hi Sally! I was just wondering whether the orange juice in these rolls is natural, fresh orange juice, or the store bought kind? Do you need to squeeze the juice from the orange? Thanks!

    Reply

    • Sallyreplied on December 27th, 2013 at 2:54 pm

      Hey Laura! I alway use the store-bought kind. However, I know a few readers use freshly squeezed. Either would be find!

      Reply

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    Zandt Kposted December 29, 2013 at 11:31 am

    Those were awesome !!! Thanks so much !!!

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    Kathy Lposted December 29, 2013 at 10:54 pm

    Made these over the weekend and they turned out great!! Thanks for the wonderful recipe and easy instructions!

    Reply

    • Sallyreplied on December 30th, 2013 at 12:27 pm

      That’s wonderful Kathy! These sweet rolls are one of my favorite breakfast recipes ever. I make them often! I appreciate you reporting back – thank you!

      Reply

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    Angel T.posted January 2, 2014 at 12:28 pm

    Hi Sally, I’m planning on making these tomorrow…do you think it would be okay to substitute lemon for the orange? My mum forgot to buy oranges…!

    Reply

    • Sallyreplied on January 2nd, 2014 at 2:47 pm

      Yes! Lemon would be so good, Angel!

      Reply

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    Lauraposted January 4, 2014 at 12:59 am

    Hi Sally, I tried these rolls two days ago and they didn’t rise! I wasn’t sure if it was the yeast problem or something else I did, or the weather :D. Are active dry yeast the same as instant ones?

    I tried your cinnamon rolls recipe before, and they were very successful! So I was disappointed this didn’t turn out the way it was supposed to. But the orange glaze was fantastic. :)

    Reply

    • Sallyreplied on January 4th, 2014 at 9:02 am

      Hey Laura! It definitely sounds like your yeast was dead. That’s the reason for my sweet rolls not rising. Instant yeast is a little stronger than active dry. I generally find it easier to work with. Active dry yeast works just as well as instant yeast, but it sounds like yours may have been dead.

      Reply

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    Aurelposted January 23, 2014 at 9:05 am

    Hey sally! Do you think it would be weird if i make the glaze into a chocolate orange glaze? Or chocolate glaze? It sorta comes up to my mind

    Reply

    • Sallyreplied on January 23rd, 2014 at 9:47 am

      Not at all! I think that sounds delicious. I love chocolate and orange.

      Reply

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    *H.B.posted January 27, 2014 at 4:42 pm

    Hey Sally,

    These sound fantastic! I’ve read through the comments and some of the failed attempts at making ahead. If I’m making them now and want to bake them tomorrow morning will you run through the steps? (Do I let them rise then refrigerate overnight? leave them out on the counter uncooked and covered in plastic wrap overnight, then bake?)

    Thanks!

    Reply

    • Sallyreplied on January 27th, 2014 at 7:11 pm

      Hi! I’ve had luck each time I make these overnight by leaving on the counter at room temperature until the morning, then bake.

      Reply

      • *H.B.replied on January 28th, 2014 at 1:31 pm

        Thanks so much, these were fantastic!! Everyone loved them. My 3 yo and 20 mo old also had fun helping me knead the dough and roll it out. The mess was well worth the fun they had participating.

        My first batch I divided so we could go ahead and eat a few. I underestimated how much they would rise. Will definitely give them LOTS of room next time and a little more time in the warm oven (preheated to 200 then turned off worked great). They just kept getting bigger! The ones I was baking the next morning I left on the counter, covered and they did not fall at all. Also, I buy my yeast at Costco so it was just the regular Red Star Active Yeast and that was fine too.

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    KJposted March 27, 2014 at 11:22 pm

    Hey Sally!! Thank you for this fantastic recipe!!!! I used this recipe to make a giant cinnamon roll cake (also referred to your other recipe) for my mom’s birthday. She absolutely LOVES oranges and this is such a great recipe!

    But guess what – I made it even more orangey – I added orange extract in the dough, orange zest in the filling, and even made my own candied orange peels to include in the filling. The result? A super gooey orangey cinnamony giant bread roll cake ….. It is heaven combined with the orange glaze. Thank you thank you thank you!

    Reply

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    Aaliyahposted July 10, 2014 at 6:14 am

    Sally, how much Active Dry yeast will I need for this recipe?

    Reply

    • Sallyreplied on July 10th, 2014 at 10:05 am

      2 and 1/4 teaspoons.

      Reply

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    Toniposted July 21, 2014 at 4:17 am

    Sally! Thank the heavens for this recipe, I have too many ponkans on hand at home. Do you using the ponkans will work too, in place of the orange?

    Reply

    • Sallyreplied on July 21st, 2014 at 8:32 am

      Definitely.

      Reply

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    Beccaposted November 6, 2014 at 9:31 pm

    I made these for my husband over the weekend and they were so good! I recently started my own food blog. I shared this recipe with my few followers. I’d love for you to check it out.

    Reply

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