Glazed Orange Rolls
Glazed Orange Rolls are soft and fluffy sweet rolls with a delicious orange glaze. Serve these at a weekend brunch or for any special holiday!
Nothing compares to a homemade baked good. Cookies, breads, and muffins fresh out of the oven always hit the spot. I am a traditionalist, especially when it comes to holidays. I have my certain recipes I make sure to put on the table, and this is one of them! My Glazed Orange Rolls always bring a smile to each member of my family’s face. These rolls are so soft and amazing that you will fall in love at first bite.
GLAZED ORANGE ROLLS
If you’re looking for something to brighten up your kitchen, these Glazed Orange Rolls are for you. These fluffy rolls start with a traditional homemade roll recipe. Flour, sugar, milk, eggs, yeast. The addition of fresh zest from an orange brings this mixture to life. The glaze, made of orange juice and powdered sugar, goes on top once they have finished baking. There is a reason these are so special, and as soon as you bake them, you’ll find out why!
These homemade glazed orange rolls are great for breakfast. Sunday mornings in the Lofthouse are usually met with these sweet rolls. When I have my girlfriends over for brunch, I’ll make these and serve them with a mimosa. The combination of the two make for a great time whenever they come over. If you don’t drink, regular orange juice out of a champagne flute will do just fine. These are also very complimentary with your morning cup of coffee.
Find my expert tips on how to make glazed orange rolls below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love These Glazed Orange Rolls:
- Bright Citrus Flavor: Fresh orange zest in the filling and orange juice in the glaze give these rolls a refreshing, sunny flavor that’s perfect for any season.
- Soft & Fluffy Dough: The enriched dough, made with eggs, milk, and butter, bakes up light, pillowy, and melt-in-your-mouth soft.
- Beautifully Golden: Twisted into knots, these rolls bake into golden swirls that look just as irresistible as they taste.
- Sweet But Balanced: The buttery filling and sweet glaze pair beautifully with the tangy citrus, creating an indulgent flavor without being too heavy.
- Perfect For Special Occasions: Whether it’s a holiday breakfast, brunch with friends, or just a cozy weekend treat, these orange rolls feel extra special and festive.
Ingredients
Rolls
- 4 Tablespoons granulated sugar, divided
- 2 Tablespoons active dry yeast
- 1/2 cup warm water
- 1 1/3 cups whole milk, scalded
- 2 large eggs
- 1 teaspoon salt
- 5 cups all-purpose flour
Filling
- 1/2 cup salted butter, softened
- 1/3 cup granulated sugar
- 3 Tablespoons orange zest
Orange Glaze
- 1 1/2 cups powdered sugar
- 3 Tablespoons orange juice
Instructions
For The Rolls
In a small bowl, combine the warm water, 2 tablespoons of granulated sugar, and the yeast. Stir and then let stand to proof (foamy).
While the yeast is proofing, scald the milk. Pour the milk into a small saucepan. Heat over medium-high heat, without stirring, until bubbles form around the edges of the pan. Remove pan from the heat and let the milk cool for about 12 minutes.
When the yeast is foamy (proofed) stir in the remaining 2 Tablespoons of granulated sugar and the salt. Stir.
In the large bowl of a stand mixer, add the yeast mixture, eggs, and the cooled down scalded milk. Stir mixture using the paddle attachment. Add two cups of flour and continue to stir until smooth.
Now switch to the dough hook. Add the remaining flour, 1 cup at a time, mixing on medium speed until a soft dough forms; about 5 minutes. Place dough into a large greased bowl. Cover with a kitchen towel. Allow dough to rise for one hour or until doubled in size.
For The Filling
Mix the butter, granulated sugar, and orange zest in a small bowl until combined. Set aside.
Roll the dough out into a large rectangle. Spread the filling mixture evenly over the dough. Fold one long edge of the dough over about ⅓ of the way, then fold up the other side, (like folding a piece of paper lengthwise to fit in an envelope.) Cut dough into 24 strips, about 1-inch wide.
Take one strip of dough and tie it in a large knot (like you would a shoelace). Place the roll on a baking sheet, and repeat shaping rolls with the remaining dough. Cover pans with a kitchen towel and let the rolls rise for 30 minutes. Once risen, bake rolls at 375°F for 11 to 12 minutes or until light golden-brown. Remove from oven and let rolls rest on the baking pans.
For The Orange Glaze
Mix the powdered sugar and orange juice together in a small bowl. Drizzle glaze all over the warm rolls. Let glaze set for about 30 minutes before serving. Enjoy!
Servings
This recipe yields 24 rolls. This is exactly why I love to serve them around the holidays. They serve a lot! If you’re looking for something to bake and share with the neighbors, this is a fun one to make.
Storage and Reheating
Store glazed orange rolls in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze fully cooled rolls (preferably without glaze) for up to 2 months and add fresh glaze after reheating. To reheat, warm individual rolls in the microwave for 15–20 seconds or cover with foil and heat in the oven at 300°F for 8–10 minutes; thaw frozen rolls before reheating. If the glaze looks dry, drizzle on a little fresh orange glaze to revive them.
Holly’s Tips for The Best Glazed Orange Rolls:
- Proof The Yeast Properly: Make sure your water is warm (about 105–110°F). If it’s too hot, it will kill the yeast; too cold, and the yeast won’t activate.
- Don’t Skip Scalding The Milk: Scalding helps create a softer texture in enriched breads and improves rise. Just remember to let it cool before adding it to the dough.
- Weigh Your Flour If Possible: Using a kitchen scale ensures accuracy and prevents adding too much flour, which can make the rolls dense.
- For Extra Orange Flavor: Add a teaspoon of orange extract to the glaze or a little zest to the dough itself.
- Shaping Trick: If tying the strips into knots feels tricky, you can roll them up like classic cinnamon rolls instead.
- Bake Until Just Golden: Overbaking these orange rolls will dry them out. Remove as soon as they’re lightly golden on top.
- Glaze While Warm: Drizzling glaze over warm rolls allows it to soak in slightly for extra flavor, while still leaving a glossy finish once it sets.
Frequently Asked Questions:
Yes! You can substitute instant yeast for active dry yeast. If you do, you can skip the proofing step and mix the yeast directly with the flour.
Scalding the milk helps break down proteins that can affect gluten development, making the rolls softer and fluffier. It’s a step worth keeping for the best texture.
Yes! You can prepare the dough the night before, cover it, and let it rise slowly in the refrigerator overnight. In the morning, shape the rolls, let them rise again, and bake fresh.
You can make these Glazed Orange Rolls gluten-free by using a 1:1 gluten-free all-purpose flour blend that includes xanthan gum (or adding 1 teaspoon per cup if your blend doesn’t have it). Gluten-free dough can be stickier and absorb liquid differently, so you may need to add an extra tablespoon or two of milk or water to achieve a soft, workable dough. Mix gently and allow the dough to rise in a warm, draft-free spot. Because it’s less elastic, shaping into knots may be tricky—rolling strips into spirals works well.
Similar Recipes
Craving something similar? Try my Orange Rolls next.
Wanting another fruity twist on rolls? My Raspberry Orange Rolls are both sweet and tart rolls, packed with fresh raspberries and orange zest.
Searching for something seasonal? My Pumpkin Cinnamon Rolls are perfect for fall. They are warm, homemade rolls full of cinnamon spice and pumpkin.
In the mood for something different? My S’mores Crescent Rolls are flaky, buttery crescent rolls stuffed with marshmallows, chocolate, and topped with a chocolate drizzle.
Looking for something tropical? My Sticky Lemon Rolls with Lemon Cream Cheese Glaze are out-of-this-world zesty breakfast rolls that will bring your mornings to life.
Have you made this Glazed Orange Rolls recipe? 🍊
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GlazedOrangeRolls #HolidayRolls #BrunchRecipes #LifeInTheLofthouse
Glazed Orange Rolls
Ingredients
Rolls
- 4 Tablespoons granulated sugar divided
- 2 Tablespoons active dry yeast
- 1/2 cup warm water
- 1 ⅓ cups whole milk scalded
- 2 large eggs
- 1 teaspoon salt
- 5 cups all-purpose flour
Filling
- 1/2 cup salted butter softened
- 1/3 cup granulated sugar
- 3 Tablespoons orange zest
Orange Glaze
- 1 ½ cups powdered sugar
- 3 Tablespoons orange juice
Instructions
Rolls
- In a small bowl, combine the warm water, 2 tablespoons of granulated sugar, and the yeast. Stir and then let stand to proof (foam).
- While the yeast is proofing, scald the milk. Pour the milk into a small saucepan. Heat over medium-high heat, without stirring, until bubbles form around the edges of the pan. Remove pan from the heat and let the milk cool for about 12 minutes.
- When the yeast is foamy (proofed) pour in the remaining 2 Tablespoons of granulated sugar and salt. Stir.
- In the large bowl of a stand mixer, add the yeast mixture, eggs, and the cooled down scalded milk. Stir mixture using the paddle attachment. Add two cups of flour and continue to stir until smooth.
- Now switch to the dough hook. Add the remaining flour, 1 cup at a time, mixing on medium speed until a soft dough forms; about 5 minutes. Place dough into a large greased bowl. Cover with a kitchen towel. Allow dough to rise for one hour or until doubled in size.
Filling
- Mix the butter, granulated sugar, and orange zest in a small bowl until combined. Set aside.
- Roll the dough out into a large rectangle. Spread the filling mixture evenly over the dough. Fold one long edge of the dough over about ⅓ of the way, then fold up the other side, (like folding a piece of paper lengthwise to fit in an envelope.) Cut dough into 24 strips, about 1-inch wide.
- Take one strip of dough and tie it in a large knot (like you would tie a shoelace). Place the roll on a baking sheet, and repeat shaping rolls with the remaining dough. Cover pans with a kitchen towel and let the rolls rise for 30 minutes. Once risen, bake rolls at 375°F for 11 to 12 minutes or until light golden-brown. Remove from oven and let rolls cool on the baking pans.
Orange Glaze
- Whisk the powdered sugar and orange juice together in a small bowl until smooth. Drizzle glaze all over the warm rolls. Let glaze set for about 30 minutes before serving. Enjoy!
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