Tasty Glazed Orange Rolls

Featured in Irresistible Sweet Treats.

These orange-filled rolls have a soft texture, stuffed with marmalade and finished with a citrusy glaze. Although they take time to rise, prepping them is simple. Makes 20 rolls, perfect for freezing or getting ready in advance. Dental floss keeps their shape neat when slicing, and orange zest adds brightness to both filling and glaze. A sweet, zesty bite, perfect for mornings and gatherings.
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Updated on Sat, 15 Mar 2025 22:03:18 GMT
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A swirled pastry with icing on a dish. | cuisinegenial.com

Zesty orange spirals packed with bright citrus goodness make your everyday breakfast something truly special. These fluffy, melt-in-your-mouth treats balance sweet and tangy flavors in a soft yeast dough that'll have everyone asking for seconds.

I stumbled upon this way of making rolls when I was tired of the same old cinnamon versions. Now my folks beg for these citrusy treats at every family get-together. When that orange smell starts wafting through the house, everyone knows it's going to be a good day.

Key Dough Elements

  • All-purpose flour: Gives these rolls their backbone while staying soft. Go for unbleached for better taste, and don't dump flour straight from the bag into your measuring cup - that packs it down and makes heavy rolls.
  • Granulated sugar: Helps your yeast grow and adds just enough sweetness to the dough. We don't use much because the real flavor stars are in the filling and topping.
  • Instant yeast: Makes your dough rise perfectly without any extra steps. It mixes right in and gets to work fast, saving you time in the kitchen.
  • Salt: Brings out all the flavors and keeps your yeast in check. Skip this and your rolls will taste flat and might puff up too fast, ruining their texture.
  • Unsalted butter: Adds that can't-resist softness to your dough. The fat wraps around the flour proteins, keeping the rolls from getting tough.
  • Buttermilk: Gives a slight tang and makes incredibly soft rolls. Its acid breaks down the gluten so your rolls stay tender even after kneading.
  • Eggs: Help the rolls hold their shape, add color, and make them richer. They firm up as they bake to keep everything light and fluffy while adding moisture.

Tasty Orange Filling

Butter Application:
Let your butter get soft enough to spread but not melty. Smooth it in a thin layer all over the dough using a flat spatula. This helps everything else stick and adds richness to each bite.
Marmalade Distribution:
Pick a good orange marmalade with bits of peel for the real deal flavor. Heat it for a few seconds so it spreads easier, then use the back of a spoon to coat the butter layer evenly.
Brown Sugar Finishing:
Scatter light brown sugar over everything, pressing down lightly so it sticks. The touch of molasses in the sugar brings out caramel notes that go great with orange and makes things deliciously sticky.
Rolling Technique:
From the long side, roll the dough into a log, keeping steady pressure as you go. Pinch the edge firmly to close it up. Getting the tension right while rolling gives you those pretty swirls when cut.

Perfect Topping

Fresh Juice Base:
Squeeze oranges straight into your measuring cup, catching any seeds. Fresh juice tastes way better than store-bought and has just the right tang to balance the sweet powdered sugar.
Vanilla Addition:
Add some real vanilla to make the orange taste even better. It connects the citrus and sweet flavors while making everything smell amazing.
Sugar Mixing:
Slowly whisk powdered sugar into your liquids until smooth. Keep adding until it drips slowly off your whisk but isn't see-through when drizzled.
Final Touches:
Toss in a tiny bit of salt to bring out all the flavors. If it's too thick, add a splash of milk. Finish with some fresh orange zest to pack in more citrus punch with every bite.
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A plate of food with a fork and a knife. | cuisinegenial.com

We love having these rolls most during winter when oranges are at their best. Last Christmas I brought them to our family dinner and my grandma, who barely bakes anymore, asked for the recipe right away. She said they reminded her of what her mom used to make back in the '40s.

Night-Before Prep

These rolls turn out best when they get plenty of time to rise properly. To make your morning easier, do everything up to putting the cut rolls in the pan, then cover them tightly with plastic wrap and stick them in the fridge overnight.

Other Citrus Options

Orange is the classic choice that everyone loves, but you can play around with other citrus too. Ruby red grapefruit marmalade makes a more grown-up version with a hint of bitterness that many adults really enjoy.

Keeping Them Fresh

Let your rolls cool completely, then keep them covered with a cake dome or in a sealed container on the counter for up to three days. Don't put them in the fridge - that actually makes them go stale faster as the starches change structure.

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A red spoon is pouring icing on a cake. | cuisinegenial.com

There's something really special about these orange rolls. Sure, they take a few steps to make, but anyone can pull them off, no matter how much baking experience you've got. Turning simple stuff from your pantry into something this amazing feels so rewarding. The looks on people's faces when they take that first bite tell me that sometimes the best presents don't come wrapped - they come fresh from the oven.

Frequently Asked Questions

→ Can I prep these rolls early?
You bet! Slice the rolls and refrigerate them before the final rise. Leave them at room temperature for an hour to rise before baking.
→ How do I freeze them?
Bake first, cool them down, and freeze unglazed for up to half a year. Defrost and add fresh glaze before enjoying.
→ Why use floss to slice?
Floss cuts the dough cleanly without squishing, so the rolls stay nice and round.
→ Can I substitute instant yeast?
Sure, just proof active dry yeast in warm liquid first. Rising may take a bit longer.
→ No buttermilk? Any fixes?
Mix 1½ tsp of lemon juice or vinegar into ½ cup milk. Let it sit for 5 minutes, and you're good!

Glazed Orange Rolls

Fluffy rolls packed with orange marmalade and topped with tangy glaze. Ideal for brunch or breakfast, especially on special days.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 20 Servings (20 rolls)

Dietary: Vegetarian

Ingredients

→ Dough

01 3 cups plain flour (or adjust as needed)
02 A pinch of salt
03 1 stick butter, melted (½ cup)
04 ½ cup tangy buttermilk
05 2 large eggs, lightly beaten
06 2¼ teaspoons fast-acting yeast (1 packet, ¼-ounce)
07 ¼ cup white sugar

→ Filling

08 6 tablespoons softened unsalted butter (¾ stick)
09 ½ cup packed light brown sugar
10 About 1 cup of orange marmalade

→ Orange Glaze

11 2 cups powdered sugar
12 ¼ cup fresh orange juice
13 3 teaspoons orange zest, divided into portions
14 About 3 tablespoons milk or cream for texture
15 ½ teaspoon orange or vanilla extract
16 A tiny pinch of salt, if you like

Instructions

Step 01

In your mixer bowl, toss in the flour, yeast, sugar, and salt. Melt the butter, mix with buttermilk, and heat until between 120-130°F. Toss the butter mixture and eggs into the dry stuff. Mix and knead for 5-7 minutes till the dough feels smooth.

Step 02

Move your dough into a greased bowl, cover it with plastic wrap, and pop it in a warm spot. Let it sit around 2 to 2½ hours until it puffs up and doubles.

Step 03

Take a 9×13-inch pan, cover it with foil, and give it a coat of cooking spray.

Step 04

Press the dough down, then roll it into a 26×13-inch flat slab. Smear butter on top, layer on marmalade, and finish with brown sugar. From the long side, roll it snugly.

Step 05

Cut into 20 slices using dental floss for clean cuts. Lay them in your pan, cover, and let them sit about an hour until nearly twice the size.

Step 06

Put the rolls in the oven at 375°F and bake for around 15 minutes, or till they turn light golden.

Step 07

Mix the powdered sugar with orange juice, vanilla, and enough milk to get it to the consistency you want. Add 2 teaspoons of zest and stir.

Step 08

Drizzle the glaze all over the warm rolls and sprinkle with the last 1 teaspoon of zest.

Notes

  1. Make it the day before and store in the fridge.
  2. Tastes best when served warm and freshly made.
  3. Use dental floss to cut rolls cleanly.

Tools You'll Need

  • Mixer with dough hook (or a big bowl and wooden spoon)
  • 9×13-inch pan for baking
  • Rolling pin
  • Aluminum foil
  • Plastic wrap
  • Dental floss for slicing rolls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes wheat (flour)
  • Contains dairy (butter, buttermilk)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 319
  • Total Fat: 12 g
  • Total Carbohydrate: 50 g
  • Protein: 4 g