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

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

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


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!


  • 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 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.


  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.
  3. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

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


  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?

    1. Hi Sherry! See my make ahead tip for overnight instructions.

  2. Niki Daugherty says:

    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! 

    1. Happy birthday to him! Hope you both enjoy!

  3. Laura | Tutti Dolci says:

    I adore orange rolls and these are absolutely stunning!

  4. Nancy McFadden says:

    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. 

  5. anh hai che says:

    I can see why your mom makes these rolls! They look delicious! Have a Happy New Year!

  6. 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!

    1. Sure can! It’s a very similar dough recipe. So just follow those directions for cooking. Enjoy!

  7. 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!) 🙂

    1. So glad you enjoy them and I love reading about your modifications!

  8. 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!

  9. 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

  10. Easy and delicious as promised. Perfect with Christmas breakfast.

  11. A. Barefoot says:

    How should I store these?

    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!

  12. 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!

  13. Hi Sally i love all your recipes and i want to make your orange cinnamon rolls but I don’t have that brand of yeast. Can I use a dry active yeast?

    1. Hi Stacie! Any active dry yeast will work here.

  14. Hi Sally! I’m wondering if using Fleishmans yeast will work just as well. I couldn’t find the Red Star Yeast you recommend! I just want to make sure your recipe will be just as amazing with a different yeast! Thank you and Merry Christmas!

  15. These are absolutely DELICIOUS! My husband loves the canned ones but he said this recipe far surpassed them in taste and texture. Thank you for a wonderful recipe!

  16. Anna Poolos says:

    Can these be frozen?

    1. Yep! See recipe note.

  17. Can you double the recipe and freeze some for later breakfasts?

    1. I suggest making it twice instead of doubling it so there isn’t too much dough to work with at once. Then you can follow the freezing directions in the recipe notes.

  18. I just made these today, and my family loved them! I didn’t have any regular oranges, so I substituted blood oranges and they were amazing! And it made the icing such a nice pink color too.

  19. I have a question! I really want to make these for my boyfriend as a surprise when he wakes up. I go visit him on weekends. My thought was I would make the rolls on Friday, but then it’s an hour-drive from my house to his place… would I be alright to do the overnight version, cover the rolls – put them in a cold bag and transfer them to his fridge Friday night?

    The plan then would be to get up before him Saturday morning and bake them for a yummy breakfast surprise.

    1. Hi Ellie! Yes, you can prep the rolls ahead of time and keep them cold in the freezer bag (then the refrigerator) until ready to bake the next morning.

  20. These are seriously the BEST rolls EVER! The first time I made them, I was shocked at how quick it was to make them! My family devoured them and the smell…..oh, the smell! It’s so heavenly! I added orange zest to the icing, though (I learned a trick from some lemon shortbread triangles-rub the confectioner sugar with the zest and the oils from the peel come out & make it more pungent!). Yum, yum, yum! I’m making them for the 3rd (or is it 4th?) time tomorrow! Thanks for such an amazing recipe! <3

    1. I’m thrilled that these are such a hit with your family! And thanks for the tip – I will definitely have to try it!

  21. Sheila Calnan says:

    Hoping I’m not asking a question, you have already answered, but I’ve checked all the “cinnamon roll” recipes, and can’t find an answer. Maybe you have another recipe to suggest. I was asked to make cinnamon rolls for a Thanksgiving pot luck. I want to make an orange flavored roll, with some dried cranberries. The other question is, can I make these in “mini” form? Maybe slice as usual, cut in half, then pinch them together?
    Thanks in advance for all your help.

    1. I haven’t made mini rolls but you can certainly try it. When you roll the dough out into a rectangle try cutting it in half so that you have two longer and skinnier rectangles and make mini rolls that way. Let me know if you try it!

      1. Sheila A. Calnan says:

        Thanks. Never thought about that. I will certainly let you know.

      2. Hey ma’am, just checking in, on how the rolls turned out. Never did them in the mini pan, but they just came out of the oven. I ended up using a regular size muffin tin and the bake time was the same. Think I got 10 rolls/muffins from the batch.
        I’ve posted the pictures on Instagram and FB, if you would like to take a look, when you get a chance.

  22. I ju

  23. I just made these! YUMMY!

  24. These were a delicious treat for New Year’s Day coffee!

  25. I just made these and they are delicious!! I followed the recipe exactly and the rolls came out perfectly. Thank you Sally for your consistently amazing baked treats!

  26. I just made these and they turned out fantastic. I modified slightly for my higher elevation. Yummy, thanks for the great recipes you offer. I use yours all the time because they are amazing. What a wonderful treat for my family during the shelter in place order in my state.

  27. Can you use bread flour in this? I’m low on AP flour.

    1. Sure can!

  28. I made these this morning and they were amazingly simple and turned out perfectly. I wouldn’t change a thing!

  29. I made these for Easter breakfast, and they were delicious! I used bread flour and prepped them the night before, with help from my 7 year old. It was my first time making cinnamon rolls, but this will be a new holiday tradition. Thanks for a great recipe!

  30. These turned out REALLY well. I used all the zest from one orange in the dough, and all the zest from a second orange in the filling to make it extra orangey. I added a little extra juice, too, but the dough didn’t turn out too sticky–it was just right & easy to knead and roll out. I used the overnight method with no problems. My room mate told me these were the best cinnamon rolls she’d ever had!! Thanks so much for a great recipe.

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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