These bright and fresh homemade orange sweet rolls start with a soft and buttery homemade dough, and are rolled up with a zesty citrus-cinnamon-sugar filling. Like my overnight cinnamon rolls recipe, today’s rolls are make-ahead friendly. A generous drizzle of orange icing over the warm rolls seals the deal: citrus lovers may never go back to regular cinnamon rolls!
I originally published this recipe in 2017 and have since added new photos, tweaks to the recipe to improve it, and additional success tips.
Can you think of a more cheerful way to say good morning than with fresh, warm homemade orange sweet rolls? The smell alone is enough to get anyone out of bed—sunshiny citrus paired with the nostalgic fragrance of gooey cinnamon buns… I’m up, I’m up!
Today’s rolls are like a sequel to my raspberry swirl sweet rolls. Though the two dough recipes are different, but they are both fruity little spin-offs of your classic cinnamon rolls.
Here’s Why You’ll Love Today’s Rolls
- Bursting with real orange flavor
- Gooey cinnamon roll goodness
- Sticky, caramelized bottoms
- Pillow-soft, fluffy, buttery dough
- Drippy citrus-kissed icing that melts into every swirl
One reader, Karla, commented: “Made using the overnight method. Love the brightness of the orange. My husband really loved them and ate three immediately! Need I say more!! ★★★★★”
Another reader, Jeanne, commented: “I have to tell you how delicious these turned out!… The dough really is so fluffy and flaky! Thank you so much. I’m a seasoned baker of 73 years of age and this recipe is one of the best I’ve tried! ★★★★★”
Use a Rich Dough for Orange Sweet Rolls
Before I show you how to make orange sweet rolls, let’s talk about the dough. The dough we’re using for these orange sweet rolls is very similar to these chocolate sweet rolls.
(A very, very well-loved recipe around here.)
This is a rich dough, which means that it’s prepared with fat like milk, butter, and eggs. Lean doughs, on the other hand, are made without much fat and produce crusty, chewy bread like homemade bagels, artisan bread, and pizza dough.
Ingredients You Need for the Dough
- Milk: Whole milk makes for the best, richest-tasting sweet rolls. Nondairy or lower-fat milks will work in a pinch, but for best results, I recommend whole milk.
- Sugar: White granulated sugar gets the yeast working, and lightly sweetens the dough. You’ll also use it in the filling, though you could use brown sugar in the filling instead, if desired.
- Yeast: You need 1 Tablespoon of yeast, so a little more than 1 standard packet. You can use either instant yeast or active-dry yeast. (More on this below.)
- Butter: While my chocolate sweet rolls uses melted butter, we are using softened butter here and that’s because we’re also adding orange juice; we don’t want too much liquid.
- Oranges: You need both the zest and the juice, for the dough as well as the filling and icing, so pick up 2 or 3 fresh oranges.
- Eggs: Adds richness, and binds the dough together.
- Salt: Essential for flavor.
- Bread Flour: For best texture, I recommend bread flour. The same amount of all-purpose flour works and the rolls will still be wonderfully rich and soft. However, the rolls are a little chewier and flakier when using bread flour.
Are You a Yeast Beginner?
This Baking with Yeast Guide is a wonderful starting point. I answer many common yeast FAQs in easy-to-understand explanations, so you can learn the basics before beginning.
Instant Yeast or Active-Dry? You can use either instant yeast or active-dry yeast in the dough. I usually use instant yeast and still take the time to quickly proof the yeast in step 1. Proofing the yeast means mixing it with a little sugar and warm liquid to prove that it’s active; the mixture will look foamy on top, see photo below.
Do Orange Rolls Taste Like Cinnamon Rolls?
Cinnamon is in the filling, which complements the fresh orange flavor so beautifully. As far as the process goes, we’re essentially making homemade cinnamon rolls but with a citrus twist.
If you’ve made homemade cinnamon rolls before, this process isn’t anything new. Make the dough, knead it, let it rise, punch it down, roll it out, add the filling, roll up jelly-roll style, cut into rolls, let them rise until puffy, then bake.
These Step-by-Step Photos Will Help
Start by proofing the yeast with a little sugar and the warm milk. You’re looking for a foamy surface, just like this:
After the dough comes together, knead by hand or use a stand mixer with a dough hook. (See my How to Knead Dough tutorial for extra help with this step.)
This rich dough is supposed to be very soft, so don’t add more flour than absolutely needed. Embrace the softness and a sticky work surface because if you don’t mind the mess, you’ll be rewarded with the richest, flakiest orange sweet rolls.
The dough is now ready to rise. Here is the soft dough before and after the 1st rise:
Punch the dough down and roll it out. Spread butter all over the surface, and then top with the remaining filling ingredients: a mixture of sugar, cinnamon, and lots of fresh orange zest.
Roll the dough up with the filling and cut into rolls. Place them into a greased baking pan and let rise for just about 30 minutes.
Here are the rolls before and after the 2nd rise. See how puffy they get?
The best part: as the rolls bake, some filling drips down into the pan, creating sweet and sticky caramelization underneath the rolls. That paired with the orange icing? Consider this a pan of sunny, golden bliss.
Orange Icing & Other Topping Options
You only need 3 ingredients: confectioners’ sugar, fresh orange juice, and vanilla extract. Other topping options include vanilla icing, or the cream cheese icing from homemade cinnamon rolls or raspberry sweet rolls.
These sweet rolls bring it all: pillowy, buttery dough, vibrant citrus flavor, a caramelized base that forms as the rolls bake (!!!), and a glossy orange icing that’s as beautiful as it is delicious. There’s just nothing like sweet rolls made from scratch, especially when they’re kissed with real orange flavor.
These make for an extra special Easter, Mother’s Day, or Father’s Day brunch recipe! Freezing homemade cinnamon rolls is a helpful way to prep ahead for a special breakfast or brunch!
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Description
These bright and fresh homemade orange sweet rolls start with a soft and buttery homemade dough, and are rolled up with a zesty citrus-cinnamon-sugar filling. A generous drizzle of orange icing over the warm rolls seals the deal: citrus lovers may never go back to regular cinnamon rolls! You can make the rolls within a few hours or get started the night before using the overnight preparation option.
Ingredients
Dough
- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 6 Tablespoons (75g) granulated sugar, divided
- 1 Tablespoon (9g) active dry or instant yeast
- 5 Tablespoons (71g) unsalted butter, softened to room temperature
- 2 Tablespoons (30ml) freshly squeezed orange juice
- 1 Tablespoon fresh orange zest (about 1 orange)
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 4 cups (530g) bread flour (spooned & leveled), plus more as needed for hands/work surface
Filling
- 6 Tablespoons (85g) unsalted butter, extra softened
- 1/2 cup (100g) granulated sugar (or brown sugar)
- 1 teaspoon ground cinnamon
- 1 Tablespoon fresh orange zest (about 1 orange)
Orange Icing
- 1 and 1/4 cups (150g) confectioners’ sugar
- 3 Tablespoons (45ml) freshly squeezed orange juice
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the dough: Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
- Add the remaining sugar, the butter, orange juice, orange zest, eggs, salt, and 1 cup (about 130g) of flour and beat on medium speed for 1 minute. Stop and scrape down the sides of the bowl. Add 3 more cups (about 400g) flour and beat on low speed until a soft dough forms and pulls away from the sides of the bowl. Dough will be very soft, but should not feel overly sticky. If dough seems too soft and sticky to knead by hand, beat in a little more flour, 1 Tablespoon at a time, until dough pulls away from the sides of the bowl and wraps itself around the dough hook.
- Knead the dough: Keep the dough in the mixer and beat on low speed for an additional 6–8 full minutes; or knead by hand on a lightly floured surface for 6–8 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 1st rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5–2 hours or until about double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease the bottom and sides of a metal or glass 9×13-inch baking dish, or line with parchment paper.
- Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a lightly floured rolling pin, roll dough into a 10×16-inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
- For the filling: Spread the softened butter all over the dough. The softer the butter is, the easier it is to spread. Mix the remaining filling ingredients together until the zest has moistened it (use your fingers if needed), then sprinkle evenly on top of the butter. Tightly roll up the dough to form a 16-inch-long log. With an extra sharp knife, cut into 12 even rolls, between 1–1.5 inches wide each. Arrange in the prepared baking pan.
- 2nd rise: Cover the rolls tightly and allow to rise until puffy, about 30–45 minutes. (Or use the overnight option in the Notes below.)
- Preheat the oven to 350°F (177°C). Bake rolls for about 25–28 minutes or until they are lightly browned on top. After about 15 minutes, loosely tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly. If you have an instant-read thermometer, the rolls’ internal temperature should reach 190°F (88°C). Remove pan from the oven and place on a cooling rack to cool slightly (about 10 minutes) while you make the icing.
- Make the icing: In a small bowl or liquid measuring cup, whisk confectioners’ sugar, orange juice, and vanilla extract together until combined and smooth. Drizzle over the warm rolls and serve immediately.
- Cover leftover sweet rolls tightly and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions – Overnight: To prepare the night before serving, prepare the rolls through step 7. Cover the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 8–12 hours is best, but 16 hours is OK if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator and allow to rise on the counter for 1–2 hours before continuing with step 9.
- Make Ahead Instructions – Freezing: You can freeze cinnamon rolls for up to 3 months, and I recommend a few different methods for freezing cinnamon rolls. The first method is to freeze them after shaping, before they’ve had their 2nd rise (step 7). Thaw in the refrigerator overnight, then let rise for 1.5–2 hours at room temperature before baking. The second method is to par-bake the risen rolls for 10 minutes, let cool completely, then cover and freeze. Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before baking. Finish baking for 15–20 minutes. You can also freeze fully baked cinnamon rolls. See How to Freeze Cinnamon Rolls for more details about all of these methods.
- Special Tools (affiliate links): Electric Stand Mixer (or Glass Mixing Bowl with Wooden Spoon/Silicone Spatula) | Citrus Juicer | Citrus Zester | 9×13-inch Baking Pan | Rolling Pin | Cooling Rack | Whisk | Instant-Read Thermometer
- Milk: Use whole milk for the best, richest-tasting dough. You could also use buttermilk for a tangier-tasting dough. Reduced-fat or nondairy milk work in a pinch. Do not use nonfat milk.
- Yeast: Make sure you use 1 Tablespoon of yeast, which is a little more than 1 standard packet. You can use active dry or instant yeast in this recipe. Follow all of the same instructions. If using active dry yeast, the rise times are usually *slightly* longer, but not much. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Flour: For best texture, I recommend bread flour. The same amount of all-purpose flour works and the rolls will still be wonderfully rich and soft. The rolls are a little chewier and flakier when using bread flour.
- Half Batch: You can halve this recipe by halving all of the ingredients and using an 8 or 9 inch square or round pan. The 1st dough rise time may be a bit shorter. Roll the dough out to (approximately) a 7×10 inch rectangle. Roll up into a 10 inch log, then cut into 6 rolls. 2nd dough rise time will be about the same. Bake time is a few minutes shorter.
- Update in 2025: This recipe used to closely mirror my 1-rise cinnamon rolls dough and process, but I updated it in 2025 to produce a richer, softer, flakier-tasting dough. The results are outstanding. If you’re a fan of the original, here’s how to make them: follow my easy cinnamon rolls recipe and instructions, and add 1 Tablespoon fresh orange juice and 1 Tablespoon fresh orange zest to the dough when you add the egg. In the filling, add 1 Tablespoon orange zest. Use the orange icing you see above.
Reader Comments and Reviews
These were amazing
Not too hard and they tasted good. I also like the orange element to it.
The recipe comes together very well! I found the flavor a little bland compared to standard cinnamon rolls, personal preference though ☺️
I made these as the alternate recipe for the May Baking Challenge and they were AMAZING! I was definitely heavy handed with the zest measurements and the orange flavor was incredible. I did have to add a lot more flour to the dough than the recipe called for and I was getting nervous for a minute – but just trust the process! So worth the effort!
We love the orange Pillsbury rolls and have been using Sally’s recipe for years. I was thrilled to try her updated recipe for this month’s baking challenge. They came out delicious, but I think we prefer the old recipe a little better still.
They are light and fluffy, and the orange flavor makes them a bit less rich/sweet. It balances out the sugar perfectly!
We always do the overnight version, which makes it easy and quick to bake in the morning.
I add just a dash of salt to the icing to cut the sweetness.
I’ve never made sweet rolls before and these were amazing and very straightforward. Highly recommend. The orange flavor is delicious!
These were so delicious! It’s like a cinnamon roll with a fruity twist.
Super yummy! I converted it into a recipe that uses the tangzhong technique for ultra soft rolls but I’ve no doubt that it is amazing exactly as written. Sally is the best
Wow, this surpassed my expectations! I was a little skeptical about the cinnamon with the orange but these were just delicious and the pastry was very light. I opted to make them the night before and then bake in the morning. The instructions were clear and the results outstanding! Thank you Sally!
These sweet rolls are so incredibly delicious that even my kids, who are obnoxiously picky eaters, couldn’t get enough! Sally’s instructions are so clear and easy to follow that these rolls turned out perfectly. I had to add a few extra Tbs of flour to get my dough to the right consistency but it rose beautifully and was a cinch to roll out. The baked rolls were so light and had the perfect chew with just the right amount of sweetness with that lovely hint of orange. I don’t have a glass or metal rectangular pan so I used two round cake pans and the bake time was exactly the same. It actually worked out better because then I only iced the rolls in one pan to eat immediately and saved the others for the following day. Like most of Sally’s recipes, I will definitely be making these again!
I absolutely love your recipes and so do my friends and family. I do have a question. When making your orange rolls could I roll the dough into a circle and then cut like a pie and make crescent rolls with the glaze. Would I need to make any adjustments?
Hi Janne, we haven’t tried it, but don’t see why it wouldn’t work! We are unsure of the baking time, so start checking them on the early side.
Yum! Made this as the alternative challenge and was not disappointed. The only tricky part was adding enough flour to get the right texture for the dough. I finally dumped the dough out of the mixer bowl onto a floured board, and I was able to get it right. The orange flavor is a nice, refreshing change from the usual cinnamon sweet rolls.
Another great recipe. I love baking your recipes, they always turn out. I enjoyed the orange cinnamon flavour
Oh My Gosh..phenomenal!!!
When my kids heard I was making orange rolls, they were not excited at all, but they devoured them! This recipe was so delicious, with soft bread and buttery cinnamon/orange. Yum!
Very yummy alternative to cinnamon rolls. Loved the orange flavor. Huge hit with the whole family
These were very easy to make and we loved them! Half the pan was gone within minutes after I said they were ready for eating! The dough was beautiful to work with and rolled out easily. These are definitely in the sweet roll rotation!
Incredible texture. The rolls were so soft, and they caramelized slightly on the bottom! I just found them to be slightly too sweet. I could really taste the sugar, so next time I will probably reduce the sugar in the filling by half.
I made these today because my MiL mentioned wanting the canned ones from the store, these are 1000 times better! I was worried they were a little under done but they came out perfect! Definitely on regular rotation!
Made these today and they are delicious! I will use a glass pan or a lighter metal pan as the bottoms of these rolls were a little darker than I would have liked.
Just made these right now and I am absolutely in love with the orange and cinnamon flavour combination!! So warm, summery, and cozy!
And the rolls turned out perfectly soft and fluffy
These are so delicious! I made a half batch with nondairy milk, and the orange zest flavor really stands out.
These are so delicious and fluffy with bright orange flavor. Such a fun take on a traditional cinnamon roll. We loved them!
These were so delicious!! I made them to have ready for Mother’s Day breakfast and they were such a treat 🙂
Oh my! Exactly what I was looking for in an orange sweet roll. I was starting to play with my own recipe when up popped Sally’s. After having her lemon sweet rolls, I knew this would be delicious too. I do go heavy handed on the zest to keep the flavor strong. I will confess that after rolling out the dough I saved just enough at one end to make 2 rolls a bit different. I saved a bit of the filling mix and added a few tablespoons of Smuckers marmalade, a tad of clear jel! It made a paste and I put that on the remaining dough. Definitely yummy but so were the other 10 without it! You can always count on soft rolls from Sally’s recipes. They always turn out PERFECT!
Delicious! I made half a recipe and baked 6 rolls in an 8×8. I wish I would have made the full batch of glaze.
Just enough orange flavor. Very good. I used the bake ahead method by putting the rolls in the fridge overnight and baked in the morning. It worked really well.
Thanks!
Fun recipe to make on Mother’s Day! We enjoyed them!
Rave reviews from my family! I did the one rise cinnamon roll version with the juice and zest additions mentioned in the notes.
These were so good! Better than I expected, and the perfect amount of orange! We will definitely make again!