Easy Orange Sweet Rolls

Jump to Recipe

Or try my easy cinnamon rolls!

Fluffy, soft, sweet, and EASY orange sweet rolls! Only 1 rise so breakfast is on the table quicker! Recipe on sallysbakingaddiction.com

Confession! Am I allowed to say that I like orange cinnamon rolls more than regular cinnamon rolls? It’s that added citrus flavor in the dough and filling BUT… most importantly… the sweeeeeeet orange icing. Makes my knees weak every time.

OH! And if you think cinnamon rolls smell divine as they bake, wait until you experience these easy orange sweet rolls baking. Your stomach will growl so loud you won’t hear the oven timer going off.

Fluffy, soft, sweet, and EASY orange sweet rolls! Only 1 rise so breakfast is on the table quicker! Recipe on sallysbakingaddiction.com

So yeah. Orange sweet rolls are king. And even if the only orange rolls you’ve ever had are the pillsbury kind that come in a can, that’s fine too. Because those things are redonkulous.

Yes, I just said redonkulous.

But homemade is tastier. And I’m begging you to try these soon!

Fluffy, soft, sweet, and EASY orange sweet rolls! Only 1 rise so breakfast is on the table quicker! Recipe on sallysbakingaddiction.com

I already have a recipe for homemade orange sweet rolls on my blog. Maybe some of you have tried them before? Today’s version is a little different, though you’re still experiencing that mesmerizing combination of cinnamon and sweet orange. The older dough recipe is a little more complicated, but perfect if you want to start the rolls the night before. Today’s dough recipe, producing orange sweet rolls that are just as soft and fluffy, is quicker. And easier, too!

1 Rise Cinnamon Roll Dough!!

What if I told you that you can whip up this dough quicker than your oven preheats? I’m being serious. There’s no endless mixing or several minutes of kneading. And the rise time is cut in half so you can have breakfast sooner. Because I know you’re hungry and craving cinnamon rolls. Aren’t we all?

There’s only 1 rise with this easy cinnamon roll dough. All you do is make the dough by hand or in a mixer, knead it for only 1 minute, roll it out, fill it, roll it up, cut, and allow the cut rolls to rise for about an hour. Ok that sounds like a lot of work, but you can do it in a snap.

Ingredients for easy orange sweet rolls on sallysbakingaddiction.com

Dough for easy orange sweet rolls on sallysbakingaddiction.com

( This dough feels like butter. And smells like an orange tree.)

Using a quality yeast and this carefully formulated dough will help you achieve maximum delicious cinnamon roll status. That’s a real term, you know. And by quality, I mean the one and only Red Star Yeast. Its Platinum line, preferably. It makes working with yeast (even for the first time) super simple and approachable. You know I’m a huge fan of RSY and use this yeast exclusively in my kitchen. Always have, always will. Fangirl for life. ♥ ♥

Roll out and fill:

Dough for easy orange sweet rolls on sallysbakingaddiction.com

To really amp up that orange flavor, I add orange zest to the filling. So the filling is this wonderful and buttery orange-scented cinnamon sugar mixture. Plus the dough has juice AND zest in it. And the glaze has juice! How much sweet orange is too much sweet orange?

The limit does not exist.

Cut the rolls. You’ll get about 10-12 rolls:

Easy orange sweet rolls on sallysbakingaddiction.com

Let them rise.

Look how puffy! There’s no more room for these little chubsters. That’s when you know they’ll be extra fluffy. THIS FLUFFY.

Easy orange sweet rolls on sallysbakingaddiction.com

Ice them when they’re warm so it melts into every crack and crevice. And go heavy on that icing. Do you even need an actual reason for extra orange icing in your life?

Fluffy, soft, sweet, and EASY orange sweet rolls! Only 1 rise so breakfast is on the table quicker! Recipe on sallysbakingaddiction.com

More morning sweetness: Caramel Apple Cinnamon RollsBlueberry Sweet Rolls with Lemon GlazeBanana Chocolate Chip Cinnamon Rolls, Raspberry Sweet Rolls (favorite!!), Pumpkin Cinnamon RollsStrawberry Rolls with Sweet Lemon Glaze, Overnight Cinnamon RollsMaple Cinnamon Rolls, and Maple Pecan Sticky Buns.

Yes, I have 1 billion cinnamon/sweet roll recipes.

Easy Orange Sweet Rolls


  • 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 package Red Star Platinum Superior Baking Yeast (2 and 1/4 teaspoons)
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (40g) unsalted butter
  • 1 large egg, at room temperature
  • 1 orange (use 2 Tablespoons juice and 1 Tablespoon zest)


  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 Tablespoon ground cinnamon
  • 1/4 cup (50g) granulated sugar
  • remaining zest from the orange (1 Tablespoon)

Orange Icing

  • 1 cup (120g) confectioners' sugar
  • remaining juice from the orange (2-3 Tablespoons)


  1. Make the dough: In a large bowl, toss the flour, the sugar, salt, and yeast together. Set aside.
  2. Heat the milk and butter together in the microwave until the butter is melted and the mixture is warm to touch (about 110°F). Stir in the 2 Tablespoons of orange juice, 1 Tablespoon orange zest, and the egg. Combine the butter mixture and the flour mixture and stir until it forms a soft dough. Poke it with your finger—it should bounce back. If not, stir in more flour 1 Tablespoon at a time.
  3. On a lightly floured surface, knead the dough for 1 minute. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
  4. Fill the rolls: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon, sugar, and remaining orange zest. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
  5. Loosely cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.
  6. After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes* until lightly browned. *Cover the rolls with aluminum foil after 15 minutes to avoid over-browning on top.
  7. Make the glaze: Whisk the confectioners' sugar and remaining orange juice together until smooth. Drizzle or spread over warm rolls.
  8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

Make ahead/overnight: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

In partnership with Red Star Yeast.

Fluffy, soft, sweet, and EASY orange sweet rolls! Only 1 rise so breakfast is on the table quicker! Recipe on sallysbakingaddiction.com


All Comments

  1. Do you think I can make these in the evening let them proof overnight in the fridge and bake them the next morning after they have come to room temp?

  2. Hi Sally!!!
    Is my hubs birthday on thursday, and I think these will be just the treat to start off his day with! I CANNOT wait! 

  3. Sally, I made this tonight and they are amazing. I thought I had everything I needed to make them but came up 1/4 cup of flour short and used almond flour. They didn’t rise too much after 60 minutes but after 9o minutes they rose some. I still was skeptical about messing up the dough with the heavier almond flour. I baked them at 370 in my convection oven for 18 minutes. They are amazing, even with the addition of almond flour. Thank you so much for all of your wonderful recipes. I always check with your blog before I bake. 

  4. My husband lives orange rolls, but it’s over 100 degrees and we are sans central air. Can this recipe be converted for the crockpot like your crockpot cinnamon rolls? Any suggestions on how to make this work? Thanks!

  5. Oh my these are so easy and delicious! I’ve never baked with yeast before but really wanted to try your easy cinnamon rolls so I gave it a go the other day. They came out nice, although mine were a bit too dry so I thought I had to give it another try and this time I went for the orange version. I made a bit more filling (cinnamon, nutmeg, cardamom, brown sugar and orange zest) and baked them for 20 mins. The smell was heavenly and it wasn’t even as good as the taste! I’m sooo keeping this recipe and already thinking about other variations. Btw I felt like the sugar icing would be too sweet (and I don’t like how the glaze usually dries up for me) so I topped them with Greek yogurt mixed with a bit of maple syrup before serving and it was absolutely delicious. Thank you so much for this recipe (although my pants might beg to differ!) 🙂

  6. Love your cinnamon rolls! WNt to give these a try because I know they’ll be awesome too, but quick question: can I use whole wheat flour instead and what should I modify to make it work?

    1. Hi Shalomie! The rolls will be heavier with whole wheat flour. I’m unsure about any other changes necessary without testing myself. Let me know how it goes if you try it!

  7. I made your 2013 version but this one came out so much softer. I didn’t have enough zest for the filling but none the less it was so delicious. Also I had to leave it rise 4 hours as I wasn’t feeling too well… let’s just say well worth the wait for fluffy rolls

    1. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days– I prefer this over storing in the refrigerator. I find that dries them out, but do what you like best!

  8. I made these a few weeks ago, and these were amazing! So much better than the canned kind! I’m vegan, so I used a flax egg in place of the egg, used almond milk in place of regular milk, and used Earth Balance for the butter. To cut down on sugar, I replaced it with Stevia. I used your overnight method for these, and they were awesome! Even my non-vegan boyfriend loved them! Thank you for all the wonderful recipes!



    1. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days– I prefer this over storing in the refrigerator. I find that dries them out, but do what you like best!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally