Orange Sweet Rolls

Name: Orange Sweet Rolls
Prep time: 3 h 25 min
Cook time: 25 min
Total time: 3 h 50 min
Yield: 12 -14 rolls
Ingredients: ¾ cup buttermilk; 6 tablespoons butter; 3 large egg; 4 ¼ cups flour; ¼ cup sugar; 2 ¼ teaspoons instant yeast; 1 ¼ teaspoons salt; ½ cup butter; 1 cup sugar; 2 tablespoons orange juice; orange zest; 1 ½ cups powdered sugar; 3 tablespoons orange juice; ½ teaspoon orange zest

User Reviews

4.5

97 reviews

Excellent

Prep Time
3 hrs 25 mins
Cook Time
25 mins
Total Time
3 hrs 50 mins
Servings
12 -14 rolls
Calories
456 kcal
Course
Bread
Cuisine
American

Orange Sweet Rolls

Iris Warren

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Orange Sweet Rolls are soft yeast dough buns enriched with buttermilk, butter, and eggs. They are spread with an orange-flavored filling made of butter, sugar, orange juice, and zest, then rolled, cut, and baked until golden. A sweet orange glaze with powdered sugar and juice completes these rolls, providing a bright citrus finish perfect for breakfast or brunch.

Description

Orange Sweet Rolls begin with a tender dough made from buttermilk, butter, eggs, flour, sugar, instant yeast, and salt. The dough is kneaded until smooth and left to rise until doubled, creating a soft texture. The rolls are filled with a mixture of softened butter, sugar, fresh orange juice, and zest, which offers a balanced sweetness and citrus tang.

After shaping and baking, the rolls are drizzled with a glaze combining powdered sugar, orange juice, and orange zest for a shiny, flavorful topping. The combination results in sweet, fluffy rolls with aromatic citrus notes and a moist crumb.

These rolls work well served warm at breakfast or brunch, where their bright orange filling pairs nicely with coffee or tea.

The recipe notes emphasize adjusting flour amounts based on dough texture rather than fixed measurements, considering factors like humidity. The yeast tutorial referenced can aid in achieving the perfect dough consistency.

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Ingredients

Servings

Dough:

¾ cup buttermilk I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power, warm
6 tablespoons butter melted and cooled
3 large egg
4 ¼ cups flour
¼ cup sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt

Orange Filling:

½ cup butter softened
1 cup sugar
2 tablespoons orange juice freshly squeezed
orange zest reserving 1/2 teaspoon grated rind for the glaze below, from two large oranges, grated rind/zest

Orange Glaze:

1 ½ cups powdered sugar
3 tablespoons orange juice freshly squeezed from about 1 orange
½ teaspoon orange zest grated rind/zest, reserved from the filling above

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Instructions

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For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. (See this tutorial for a visual.)
Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.
For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.
When the dough is ready, turn it out onto a lightly floured counter (I use my trusty roul’pat for this step) and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.
Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. If you want to try the twist method (see the pictures below), one at a time grab each sliced roll and holding on to either end simultaneously pull and twist the roll into a figure eight and place it on the prepared pan. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.
Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.

Notes

Adjust flour gradually during kneading to achieve a dough that is smooth and slightly tacky but not sticky.
Use fresh orange zest and juice to maximize the citrus flavor in the filling and glaze.
The rising time varies with temperature; look for the dough to double in size as a signal.
Handle the dough gently when rolling and shaping to maintain its tenderness.

Nutrition Information

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Serving 1 Sweet Roll Calories 456kcal (23%) Carbohydrates 72g (24%) Protein 8g (16%) Fat 16g (25%) Saturated Fat 9g (45%) Cholesterol 84mg (28%) Sodium 396mg (17%) Fiber 2g (8%) Sugar 37g (74%)