Homemade Glazed Orange Rolls (Printable)
Fluffy orange-scented rolls swirled with sweet citrus filling and topped with tangy glaze. Ideal for weekend breakfast.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed to 110°F
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1 tsp vanilla extract
→ Orange Filling
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - Zest of 2 large oranges
12 - 2 tbsp fresh orange juice
→ Orange Glaze
13 - 1 cup powdered sugar, sifted
14 - 2-3 tbsp fresh orange juice
15 - 1/2 tsp orange zest
# Steps:
01 - In a large mixing bowl, combine flour, sugar, yeast, and salt.
02 - In a separate bowl, whisk together warm milk, melted butter, eggs, and vanilla.
03 - Add wet ingredients to the dry mixture. Mix until a soft dough forms.
04 - Knead the dough on a lightly floured surface for 8-10 minutes (or use a stand mixer with a dough hook for 6-7 minutes) until smooth and elastic.
05 - Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
06 - In a small bowl, mix softened butter, sugar, orange zest, and orange juice for the filling.
07 - Roll out the dough on a floured surface into a 16x10-inch rectangle.
08 - Spread the orange filling evenly over the dough.
09 - Roll up the dough tightly from the long side. Pinch the seam to seal.
10 - Cut into 12 equal rolls and place them in a greased 9x13-inch baking dish.
11 - Cover and let rise for 30-40 minutes, or until puffy.
12 - Preheat oven to 350°F.
13 - Bake rolls for 22-25 minutes, or until golden brown.
14 - While rolls bake, whisk powdered sugar, orange juice, and zest for the glaze.
15 - Let rolls cool for 10 minutes, then drizzle with orange glaze. Serve warm.
# Expert Advice:
01 -
- These rolls balance sweet citrus with rich buttery dough in a way that makes everyone ask for seconds
- The glaze sets into a perfect crackly finish that looks beautiful on any breakfast table
02 -
- Warm the milk to exactly 110°F because hot milk will kill the yeast and cold milk will slow the rise dramatically
- Let the rolls cool just 10 minutes before glazing so the glaze melts into the cracks instead of sliding right off
03 -
- Use unflavored dental floss to cut clean rolls without squishing the dough
- Room temperature ingredients prevent the butter from seizing up while mixing