One of the first words out of my oldest son’s mouth was “rolls” Whenever you would ask him his favorite food, they were always his answer.
I love homemade rolls so much better than anything from the store, and these orange rolls definitely didn’t disappoint.
The sweet orange glaze is my favorite part. Not only is it delicious, but it is so easy to make. If you have never made rolls before, this is the recipe to start with. It’s simple, delicious, and your family is going to love it.
tips for making homemade orange rolls:
- Be sure the ingredients you are stirring together in the sauce pan (milk, oil, and sugar), reach a temperature of 150 degrees F.If you do not have a food thermometer, I usually measure this by looking at the bubbles it creates. Small bubbles should form at the edges, and pop at the surface.You do not want this to be a roaring boil, just little tiny bubbles around the edges.
- You do need to let the mixture sit for 30 minutes. It may be a little warm when you add the yeast, but as long as you follow the directions, your dough will be perfect.
- We have only made this recipe using active dry yeast. These rolls have turned out perfectly for us, each time we have made them.
- When allowing the dough to rise for one hour, I usually place my dough in a warm area.
- I usually try to put it in the sunlight by my kitchen window, but you could also place it on a warm stove, with lights on above it. The dough will also rise, just sitting on your counter as well.
- You will definitely want to place flour down before rolling out your dough, to keep it from sticking. I even like to rub a little on the rolling pin as well, with my hands, before putting it on the dough.
- If you use floss to cut your rolls, we recommend using non-mint flavored floss. Once they cook, the mint flavor will cook out, but we have tasted remnants before.
- Fishing wire also works great for this as well. As you cut, your cinnamon rolls may bunch a little, so I like to fix mine up with my hands before placing them in the pan.
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Homemade Orange Rolls Recipe
Ingredients
Dough
- 2 cups milk
- ½ cup vegetable oil
- ½ cup sugar
- 2¼ teaspoons active dry yeast, 1 packet
- 4½ cups flour, divided
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ Tablespoon salt
Filling
- ½ cup butter, softened to room temperature
- 1 cup sugar
- 3 Tablespoons orange juice
Glaze
- 2 cups powdered sugar
- 3 Tablespoons orange juice
- ½ cup heavy cream
- 1 teaspoon orange extract
Instructions
- Mix milk, oil and sugar in a saucepan and heat to approximately 150 degrees F. Remove mixture from heat and let cool for 30 minutes. Sprinkle in yeast and let sit until the yeast completely dissolves and bubbles. Add 4 cups of flour and stir mixture together. Cover and let sit for one hour. Add in 1/2 cup flour, baking powder, baking soda and salt. Stir or knead mixture together. Lightly flour a clean surface, and roll dough into a long, thin rectangle.
- In a small bowl, combine filling ingredients. Spread filling over the dough and tightly roll into a jellyroll shape, starting at the long end of the dough. Use a string or floss to cut dough into 1-inch pieces and place into a greased 9x13-inch baking pan (I placed 12 rolls in two 9x13-inch pans so the rolls were touching). Preheat oven to 375 degrees F and bake for 20-25 minutes or until golden brown. Whisk together glaze ingredients until smooth and spread over cooked rolls.
Notes
- If you use floss to cut your rolls, we recommend using non-mint flavored floss. Once they cook, the mint flavor will cook out, but we have tasted remnants before.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
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Yum, yum, YUM!! I love orange rolls and these look amazing! Perfect for GC weekend! Thanks!
Is this an original recipe that you entirely developed yourself? Or is it a recipe that you have adapted from another source? Six Sisters very frequently posts recipes without giving credit to the original source.
Becca, I was just wondering the same thing. I’ve come across other recipes over here which were taken from some of my friends here in the blogging community.
Hi Becca!
I came up with this recipe on my own, but thanks for asking! It is the same dough I use for my cinnamon rolls, I created the orange filling and the frosting is my mom’s!
Hi Gloria!
If we find a recipe from another source, we will give credit to the site. However, this recipe is all my own! Thanks for asking!
Would it work to freeze these right before the baking step and then just thaw before baking?
Becca, Do you just read their blog to make catty and snide comments? Perhaps you should find a more productive use of your time.
These did not turn out for me. Perhaps it was my flour, but I make amazing cinnamon rolls with bread flour, a different recipe really with similarities. The dough was sticky so I slowly added more flour but still was sticky after 1.5 cups, the filling didn’t add much flavor, and I didn’t feel like the glaze did either. Perhaps my extract, flour just didn’t behave but I did not like the results at all
Hi! I am trying to make this now, and the ratio of milk to flour seems high, so the dough is super runny. Is this right? Thanks!
These didn’t work for me, either. The dough just didn’t rise well. I followed the recipe to the dissolving yeast stage two different times to make sure it wasn’t just me. I tried two different types of yeast. The rolls simply didn’t rise.
I’m wondering the same thing!