Last updated on August 19th, 2020
These Sweet Orange Rolls taste exactly like sunshine. I know, because I ate an entire pan of them. Good thing the rolls are loaded with Vitamin C and calcium! Need something soft, sweet, and gooey to accompany your morning Champagne or evening coffee? Here’s the video how-to plus printable recipe:
Thanks for watching! Again, the rolls are no trouble to make. You can mix and knead the dough entirely by hand, just as I did in the video. I hope the kneading segment was helpful to you.
And what became of the remaining dough? Please steady yourself, as the answer may shock you.
I made another batch of Sweet Orange Rolls!
And they were as delicious, delectable and delightful as the first batch. I ate six of ’em in your honor. The rolls I mean.
Think you’ll give these Sweet Orange Rolls a try? Talk to me in the comments field below. And if you do make the blissful buns, please post your review of them! xKevin
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And…here’s the printable:
Sweet Orange Rolls
Equipment
- A well-greased 9-inch round cake pan
- 2 large, lightly-greased mixing bowls
Ingredients
For the Sweet Roll Dough (makes 2 batches):
- 1/2 cup warm (110°F) water
- 2 1/4 teaspoons (1 package) active dry yeast
- 1/2 cup lukewarm milk (scalded and then cooled)
- 1/3 cup sugar
- 1/3 cup shortening (or, use softened butter)
- 1 teaspoon salt
- 1 large egg
- 3 1/2 cups all-purpose flour
For the orange filling (enough for 1 batch):
- 3 Tablespoons softened butter
- 1 tablespoon grated orange peel
- 2 tablespoons orange juice
- 1 1/2 cups confectioners' sugar
Instructions
- Whisk the water and yeast together in a large bowl. Then whisk in the milk, sugar, shortening, salt, and egg. Add the flour, and stir with a spoon until a stiff dough develops. Turn the dough onto a non-floured work surface. Knead by hand until the dough becomes smooth and elastic -- 7-9 minutes.
- Cut the dough in half. Put one half in a greased mixing bowl, flipping the dough to grease its other side. Cover with plastic wrap and refrigerate for up to 4 days. Wash out, dry, and lightly grease the first mixing bowl. Put the remaining dough in the bowl, flip it, and then cover the bowl with plastic wrap. Place the bowl in a warm location until the dough has doubled in volume -- 90 minutes to 2 hours.
- Prepare the filling/topping: Beat the butter, orange zest, orange juice, and confectioners' sugar until smooth and frosting-like.
- Gently deflate the dough, and form it into a 12-inch-long, 7-inch-wide rectangle. Spread the rectangle with half of the orange mixture. Starting at the 12-inch side, tightly roll the dough into a cylinder. Pinch to seal. Then cut the dough crosswise into 12 rolls. Arrange the rolls in the prepared cake pan. Cover and let rise until doubled in volume -- 40-45 minutes. Meanwhile, preheat the oven to 375°F.
- Bake in the preheated oven until the rolls are golden brown on top -- 20 minutes for soft tops (my favorite), 25 minutes for slightly crispy tops. Immediately spread the hot rolls with the remaining orange mixture. Serve warm or at room temperature.
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John says
This sounds good. Very much like a cinnamon roll. In the interest of health however, I am wondering how to reduce the amount of sugar in that filling/topping/coating. Could one cut the sugar in half and also reduce the orange juice, but not the zest? Thoughts?
Doreen says
I hope you and yours are well as we live through this horrible pandemic! This looks AMAZING!!!!! Do you think they would be as amazing using GF flour? Wishing you good health, Kevin.
Cat says
Kevin…have you experimented with this yet? https://www.kingarthurflour.com/blog/2018/03/26/introduction-to-tangzhong
With all this at home time now, I’m going to give it a whirl!
SarahBeth says
Yum, yum, yummy! Thanks Kevin.
Diane Amick says
I’m not a baker, but during confinement I find myself in the kitchen more often. These orange rolls look so good and I have all ingredients! Definitely giving this a try. Thanks.
Laura says
So this recipe makes 2 batches right? 1/2 of the dough is used immediately and the other 1/2 that is put in the fridge can be used up to 4 days later?
Kevin Lee Jacobs says
Hi John – I only know that the recipe works out as described above. If you do make a version of the rolls with less sugar and orange juice, let me know how they turn out for you!
Hi Cat – Tangzhong is a wonderful thing! I used it for the Japanese Milk Bread Rolls that I posted in January. Here’s the recipe: Japanese Milk Bread Rolls.
Hi Laura – That’s right — the dough is enough for two batches of rolls. You can make both batches at the same time (be sure to double the filling/topping ingredients), or put half of the dough in the fridge. The dough will rise very slowly in the refrigerator. Deflate it, roll it out, form it into rolls, and then let the rolls rise until doubled in volume. Enjoy!
Niki Sanders says
I’m going to make it today, but if you don’t have fresh oranges, can you use dried zest?
Niki
Kevin Lee Jacobs says
Hi Niki – Dried orange zest might work out just fine. Let me know how the rolls turn out for you!
blake says
Another great recipe. I never had these before. A great change from the cinnamon rolls. Thanks for making the video. So much easier to learn that way… at least for me. Blessings to you Kevin.
Kevin Lee Jacobs says
Hi Blake – Happy to know the videos are helpful to you. Stay safe and well!
Kathy says
Hi Kevin,
We love watching your videos! Keep them coming! Thanks for teaching my husband to bake!!!!. Will send a pic of his dreamy cinnamon rolls later tonight. Sure miss your piano introductions – and your partner in crime, Lily the Beagle. Saw her cute picture on the Dreamy cinnamon roll page. Thanks for keeping us entertained! Stay home and stay safe.
Kevin Lee Jacobs says
Hi Kathy – I’m so pleased! Do post a photo of the rolls on Twitter or Instagram, and tag me so that I see the photo. And yes — I miss Lily the Beagle! More piano playing coming soon. I promise.
Anne says
Loved these orange rolls! Did everything but the last rise on the first day-put one batch in the refrigerator -took it out of the fridge early in the morning, let it sit out till about room temperature and then let it rise for a bit , then baked. They were great. Put the other ( that have just been put in the pan but not the second rise ) in the freezer the first day . We’ll see how that goes!!
Pat Crosby says
These look delicious. The roll looked perfect on the blue and white plate and linen. I have made the Tuscan bread recipe on the back of KA bread flour bag twice this week. I am so proud and surprised at the result. Wishing you a beautiful and blessed spring.
John says
Okay, Kevin, I did reduce the amount of sugar in the bread to about 1/4 cup. With the filling/topping, I reduced the amount as I queried and cut the sugar in half and also reduce the orange juice to half, but not the zest. I actually did not coat on top after baking, and it still is sweet enough so actually I used 1/4 of the sugar initially required.
The aroma was excellent. The flavour is amazing, and it is not so extremely sweet.
I baked both halves today, and gave one away to my neighbour for Easter. It went over well. I thank you for this fabulous idea.
Lynn Murphy says
Hi Kevin,
I don’t see the comment I left here yesterday. Did you get it?
Lynn MUrphy
Gloucester, MA
Kevin Lee Jacobs says
Hi Anne – I’m so happy!
Hi John – Great to know the reduced-sugar rolls were delicious for you.Thanks for the follow-up!
Hi Lynn – Your comment appeared on my YouTube channel. I received it this morning and wrote a response. You can see it here: Kevin Lee Jacobs Delicious Living/Sweet Orange Rolls (And thanks again!)
Gerry says
So funny Kevin. I live close by (Village of Kinderhook) and as I was watching the video I was thinking “boy would I like to lick the beaters when you turned to the camera and ask “Would you like to lick the beater?” Read my mind! Great video!
Kevin Lee Jacobs says
Hi Gerry – Too funny! Thanks for watching the video!
Kelly says
This is a very easy and satisfying recipe. Not sure I would I have attemped it if I wasn’t adhering to social distancing. Thank you for making my home stay sweet. ~
Kelly
St Paul, MN
Pat Smith says
Hi Kevin. Two serendipitous things happened today. I was heading to the garden but realized my husband was programming the watering system. Rather than get drenched, I opened my iPad and up came the recipe for these bites of heaven. I started to assemble the ingredients and noticed too late that my yeast had a best before date of April 9, 2019! I raised my eyes to heaven and took a chance. They rose beautifully!
I followed the video and kneaded along with you. It was the perfect amount of time and your witty repartee made it enjoyable.
We’ve just come in from enjoying them on the patio after a day in the garden. Thank you! And good to know there’s another pan to be made in the next few days. Happy Easter and stay healthy.
Pat
Veronica(Ronnie) Rehders says
Hi Kevin! You need a wooden juice extractor! I have one and use it all the time when a recipe calls for lemon, orange or lime juice! I have a small kitchen and it fits nicely into my gadget drawer.
The rolls look delicious, will definitely be making them !☺
Kevin Lee Jacobs says
Hi Kelly – I’m so pleased!
Hi Pat – What a great location in which to enjoy these rolls: the patio! So glad you enjoyed them!
Hi Veronica – Ordering the orange juice gadget RIGHT NOW. Thanks for the reminder!
Carol Johns says
If I didn’t have your post in my feed, I don’t know what would happen to me. I am almost always gladdened and usually inspired by your recipes, your garden and your home (viewed in snippets via your posts.) Thank you. Stay happy and productive.
Kevin Lee Jacobs says
Hi Carol – Such a nice comment. Thank you.
Lori says
I’m a week late in posting. I had to go without the zesting bc my old cheese grater is gone. I tried using a slotted spoon to zest and it didn’t work. Is a zester essential? Lol. Where is a warm spot as 68 degrees is kind of chilly when it’s (still) cold outside. This was a nice dough to roll out compared to my cinnamon dough recipe. It’s doesn’t spring back as fast. My daughter is going to be disappointed bc I decided to use the whole batch for orange rolls. I’ll do cinnamon rolls next time.
Roylene Clare says
Definitely a five-star recipe. You can definitely eat a whole tray with no regrets. Lol Thank you
Kevin Lee Jacobs says
Hi Roylene – Thanks for the review. I’m so glad you enjoyed the rolls!