Orange Sweet Rolls

December 9, 2014


I’ve heard of Orange Sweet Rolls for quite a while now and have always been curious about how they taste. I’m not really sure why it took me so long to try a sweet roll recipe, maybe I was intimidated by rolling up the dough? I don’t know, but what I do know is that I tried it and they were very delicious! I think they are going to my new weekend brunch thing.


I lightly adapted the recipe from Lemon Sugar’s Blog and I think the results were perfect!

Ingredients :


3 packets active dry yeast (2 and ¼ Tablespoons)
1 and ¾ cups warm water (approximately 110 degrees)
½ cup honey
½ cup melted butter
2 teaspoons salt
2 large eggs, beaten
4 to 6 cups flour, plus more if needed


½ cup (1 stick) butter, at room temperature
1 cup sugar
3 Tablespoons freshly squeezed orange juice


2 cups powdered sugar
3 Tablespoons freshly squeezed orange juice
½ cup heavy cream (more as needed to reach desired consistency)
Zest from 1 1/2 oranges (chopped up)


Directions : In the bowl of a stand mixer, combine the warm water and yeast. Allow it to sit for 5 minutes until yeast begins to bubble.

Then, add  in the honey, melted butter, salt and eggs. Use a whisk to combine. Using the dough hook on your stand mixer, slowly add 4 cups of flour and beat to combine. Mixture will be wet. Next add ½ cup at a time until dough pulls away from sides of bowl but is still slightly sticky. I don’t think I counted out the right number of 1/2 cups for the flour, I was afraid I’d add too much flour and it ended up being slightly difficult to roll and shape so next time I’ll do a better job of counting.

Move dough to a well-oiled or buttered bowl. Cover with plastic wrap, remember to oil or grease this too! And place in warm spot. I took the suggestion from Lemon-sugar and placed it in my oven that I had heated up to 170 and then shut off, it worked the best I’ve ever seen for rising my dough.

Let dough rise for  45 minutes, it should have doubled in size. This is where I had trouble with my wet dough, next punch it down and roll it in to a large sheet, approximately 16×24 inches.

While the dough is rising combine all ingredients for the filling in a small bowl. Then, spread filling over the dough, and tightly roll into a jellyroll shape, starting at the long end of the dough. Cut the dough into 1-inch pieces and place into a buttered 9×13 pan.

Cover with a towel, and place back into warm oven. Allow to rise for a second time, about 20 minutes. Preheat oven to 375 degrees, and bake for 20-25 minutes or until golden brown.

While the dough is rising this second time make the glaze. Combine all the glaze ingredients until smooth and a little soupy. I went on and added the orange zest for a little extra visual interest and orange flavor for the glaze. Once your rolls are baked drizzle the glaze over the top of the warm rolls. Serve warm!


A little behind the scenes shot for you, Gunnar came into the kitchen and offered to take some action shots of me with the rolls. It’s different to see myself in some of these pictures. I hope you all are enjoying the holiday season! I know I am!!

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