Easy Orange Sweet 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?

This dough recipe is just like my easy cinnamon rolls. 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 rolls to expand. That’s when you know they’ll be extra 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 Cinnamon Roll Varieties:

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Easy Orange Sweet Rolls

  • Author: Sally
  • Prep Time: 1 hour, 40 minutes
  • Cook Time: 28 minutes
  • Total Time: 2 hours, 20 minutes
  • Yield: 10-12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Fluffy, soft, and easy orange sweet rolls taste even better than cinnamon rolls, I promise. They only need 1 rise so breakfast is on the table quicker!


Ingredients

  • 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)

Filling

  • 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)

Instructions

  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 14×8 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.

Notes

  1. Make Ahead Instructions: 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. Continue with step 6.
  2. Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.

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

75 Comments

  1. I have been meaning to hunt down an orange roll recipe! These will have to happen in my house asap! Haha that sounds like a Mean Girls reference! Ughhhh limits.. I just finished my calculus class this semester and I am soon glad it is over. Now time to celebrate with treats!=)

  2. I made orange sweet rolls using the Pioneer Woman’s recipe before, and they were delicious. Can’t wait to try this one!

  3. I make homemade orage cinnamon rolls with orange cream cheese glaze every Christmas, I’ll have to try this version with way less rising time!

  4. I have a recipe I use that’s really similar to this, but I’ve never tried putting zest in the filling. I can’t wait to test that with my next batch! ❤️ How’s your croissant project coming along?

    1. It’s… not. I’ve had so many other things on my plate this year that I’ve hardly had time to really get testing. Hopefully at some point!

  5. Sally, I have a question… is the platinum yeast instant yeast or active dry yeast. There are so many varieties of yeast available now… it’s confusing

    Thanks. I love your blog .

  6. I have not been able to find that yeast in the stores in my area yet.  If I sub a rapid rise yeast of another brand would it still be the same amount?

  7. I want to know how I can use this recipe and make pecan sticky rolls? Your recipe sounds very easy to make. A small batch is enough for the two of us. Thanks and I LOVE your website.

  8. I love how quickly this recipe comes together! I have a crazy question: do you think I could substitute pink grapefruit for orange? I have only a few small clementines, but I have a bunch of grapefruits. Am I totally off-base?

  9. These look devine! Any suggestions for what to use instead of cinnamon? My husband LOVES oranges but HATES cinnamon. It’s probably the saddest thing ever when fall comes around. No cinnamon scented candles, no yummy cinnamon filled goodies. He even sometimes struggled with brown sugar or other things that remind him of cinnamon.

    1. You can leave out the cinnamon– maybe use brown sugar and a pinch of nutmeg/allspice/or cloves in the filling instead!

  10. Hello , sounds delish, thank you! I’m from Argentina and I have a question. The yeast you mention, is it the one that comes in a solid square or is it the powder one?

  11. My mom’s recipe is similar, but we roll them out on a sugared board. Mmmmmm…Makes them a little more crispy and sweet and then glaze.

  12. I am packing up the kitchen-taking a break now after I packed away the Kitchen Aid stand mixer for storage-so this one will have to wait. I have tagged several recipes to make after the move. I LOVE orange so this one looks extra yummy! 

  13. I’ve never made cinnamon rolls, worked with yeast,  or commented on a blog, but I saw this recipe this morning and I a whim decided to give it a go. They were EASY and delicious. They turned out perfectly! For real. The rolls were so enticing that my 9 year old ate her quiche for dinner without complaining so she could have a cinnamon roll for dessert. Win, win.
    Thank you. 

  14. Looks so good. I am trying this out soon. Though I love kneading dough, it always gives me a severe shoulder ache. This recipe skips the 10+ minutes of kneading time and should be doable for me too! Thank you so much for sharing.

  15. These look fabulous!  I must admit that I’ve never baked anything that required yeast, so these will be a first.  The recipe recommends a 9-inch pan; will you please also recommend what depth the pan should be?  Just want to allow enough height for the rise.  Thanks so much!

  16. I have followed your blog for the last 2 years, have made SO many of your recipes, and tell all my baking friends about you! Thank you for all of your recipes and posts. LOVED these orange sweet rolls!

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