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These orange sweet rolls are soft, fluffy, and bursting with orange citrus flavor in every bite! Topped with a thick layer of tangy cream cheese icing– nothing beats these for breakfast, brunch, or anytime.

orange rolls in a baking dish topped with cream cheese icing.

Table of Contents

Imagine an orange creamsicle cake combined with cinnamon rolls. Enter, orange sweet rolls! And if you think cinnamon rolls make your home smell divine as they bake, just wait until you experience these baking.

Why You’ll Love These

  • Bursting with orange citrus flavor in every bite (have you tried this orange marmalade yet?!)
  • Incredibly soft and fluffy rolls
  • An extra buttery brown sugar orange citrus filling
  • A wonderful tang from the cream cheese icing
  • Perfect for any occasion– breakfast, brunch, dessert, and holidays

Ingredients You Need

orange rolls ingredients with overlay text.
  • Yeast: You can use active dry yeast or instant yeast. If using active dry yeast, allow an extra 15 minutes of rising time. Be sure to check the expiration date on the packet before starting.
  • Water: Aim for a warm, bathwater-like temperature around 105-110ºF. If the water is too hot, it will kill the yeast.
  • Sugars: There are 3 different types of sugar in this recipe– white sugar in the dough, brown sugar in the filling, and powdered sugar in the icing.
  • Flour: The recipe calls for all-purpose flour, but bread flour can be substituted if you want a slightly chewier texture.
  • Oil: Any neutral oil like vegetable or canola oil works.
  • Egg: 1 egg helps create a richer dough and bind ingredients together.
  • Unsalted Butter: If using salted butter, omit the salt listed in the recipe. You need 1/2 cup (1 stick) of butter. Make sure you’re softening the butter to room temperature for easy spreading and mixing.
  • Cream Cheese: There’s nothing like using cream cheese frosting for sweet rolls. You need brick-style cream cheese, not the one you get in the container.
  • Oranges: It wouldn’t be orange sweet rolls without oranges! We’re using both the juice and zest in both the dough and icing.
  • Salt: Enhances the flavor and helps balance the sweetness.

Step-by-Step: How To Make Orange Rolls

wet ingredients topped with flour in a stand mixer.

Step 1: Dissolve the yeast and sugar in water. Then, add the remaining dough ingredients and beat together.

orange roll dough in a glass mixing bowl.

Step 2: Once combined, knead the dough using your stand mixer or your hands, for 5-8 minutes until it becomes smooth. Set aside to rise– it will get bigger and air bubbles will appear.

spreading brown sugar citrus filling on sweet roll dough.

Step 3: Roll the dough out into rectangle. Then, spread the butter all over the dough and sprinkle on the filling– gently pressing into the dough so it sticks.

rolling orange rolls into a log.

Step 4: Starting on one of the longer sides of the rectangle, roll the dough, creating a long, tight log.

cutting orange rolls.

Step 5: Slice into 12 rolls using a very sharp knife. To do this easily, mark the dough at the halfway point, then quarters, and finally each quarter into thirds.

orange rolls in baking dish after second rise.

Step 6: Place the rolls into a baking pan and set aside to rise for 1 hour. Bake for 25-30 minutes. Spread icing over warm rolls.

icing orange sweet rolls with a spatula.

Make Ahead Instructions

  • Overnight Instructions: Once you’ve rolled and cut the orange rolls and placed them into the baking pan, cover tightly with plastic wrap and place in your refrigerator. When ready, remove from the refrigerator and allow them to come to room temperature (about 45 minutes) before baking. Then baked as directed.
  • Freezer Instructions: Once you’ve rolled and cut the orange rolls and placed them into the baking pan, cover tightly with plastic wrap and place in your freezer. Or you could place on a baking sheet and freeze the rolls individually. Once frozen, transfer to an airtight container. When ready, remove from the refrigerator and allow them to come to room temperature (about 45 minutes) before baking. Then baked as directed.
orange rolls on a white plate with a fork.

FAQ

Can I use clementines for orange zest?

Absolutely! Clementines can be swapped with oranges, though you will need more than listed in the recipe as clementines are smaller.

Where did orange rolls originate?

Originating in Alabama, the intense orange flavor were first created by Ewing Steele, the chef of Vestavia Gardens in Birmingham.

More Cinnamon Roll Varieties

orange rolls in a white baking dish topped with cream cheese icing.
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Orange Sweet Rolls

Servings: 12 sweet rolls
Prep Time: 45 minutes
Cook Time: 30 minutes
Resting Time:: 2 hours
Total Time: 3 hours 15 minutes
These orange sweet rolls are soft, fluffy, and bursting with orange citrus flavor in every bite! Topped with a thick layer of tangy cream cheese icing– nothing beats these for breakfast, brunch, or anytime.
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Ingredients

Dough

  • 1/3 cup (66.67 g) granulated sugar
  • 3/4 cup (177.44 g) warm water, about 105-110ºF
  • 1/4 ounce (7.09 g) yeast, active or instant, 1 packet or 2 1/4 teaspoons
  • 1/4 cup (62 g) orange juice, about 1-2 oranges
  • 1/4 cup (56 g) oil
  • 1 large (44 g) egg
  • 1/2 teaspoon (3 g) kosher salt
  • 4 1/2 cups (562.5 g) all-purpose flour

Filling

  • 1 cup (220 g) packed light brown sugar
  • 1 1/2 Tablespoons (9 g) orange zest, about 1 orange
  • 1/4 cup (56.75 g) unsalted butter, softened to room temperature

Icing

  • 1/4 cup (56.75 g) unsalted butter, softened to room temperature
  • 4 ounces (113.4 g) cream cheese, softened to room temperature
  • 2 teaspoons (14 g) orange juice, about 1 orange
  • 1 1/4 cups (150 g) powdered sugar

Instructions
 

  • Start with the dough: Add the sugar, water and yeast to a bowl of a stand mixer (or large mixing bowl). Whisk together and allow it to dissolve and begin to foam, about 5 minutes.
  • Once the yeast begins to foam, with the mixer on low speed using the paddle attachment, add the orange juice, oil, egg, and salt. Add the flour until combined, then knead with the stand mixer or your hands for 8-10 minutes.
  • Scrape down the bottom and sides of the bowl with a silicone spatula and cover the bowl with plastic wrap. Set aside in a warm place for 1 hour. It should be larger, almost double, and have air bubbles. (If using instant yeast, it only needs 30-45 minutes). Punch the air out of the dough and place on a lightly floured surface. Roll into a large 12×18-inch rectangle, about 1/8-inch thick.
  • Preheat the oven to 350ºF. Lightly grease a 9×13-inch baking pan. Set side. Mix together the brown sugar and orange zest in a small bowl.
  • Fill the rolls: Spread the butter all over the dough and then sprinkle the brown sugar mixture, gently pressing into the dough so it sticks. Starting on one of the longer sides, roll the dough into a tight log. Then cut into 12 equal rolls and place in the baking dish.
  • Starting at one of the longer sides of the rectangle, roll the dough into a tight log, then cut into 12 equal rolls and place them in a baking dish. Cover lightly with a towel or plastic wrap and set aside in a warm place for 1 hour. (If using instant yeast, it only needs 30-45 minutes). Bake for 25-30 minutes until golden brown. If needed, cover the rolls with aluminum foil after 15 minutes to avoid over-browning on top. Allow to cool for 5 minutes before adding cream cheese icing.
  • While the orange rolls bake, making the icing: In the bowl of a stand mixer or large mixing bowl, on medium-high speed, beat together the butter, cream cheese and orange juice using the paddle attachment until smooth.
  • Reduce the speed to low and add the powdered sugar. Once combined beat on medium speed until smooth and fluffy. Spread over warm rolls. Cover leftover rolls tightly and store for up to 5 days in the refrigerator.

Notes

  1. Make Ahead Instructions: Once you’ve rolled and cut the orange rolls and placed them into the baking pan, cover tightly with plastic wrap and place in your refrigerator. When ready, remove from the refrigerator and allow them to come to room temperature (about 45 minutes) before baking. Then baked as directed.
  2. Freezing Instructions: Once you’ve rolled and cut the orange rolls and placed them into the baking pan, cover tightly with plastic wrap and place in your freezer. Or you could place on a baking sheet and freeze the rolls individually. Once frozen, transfer to an airtight container. When ready, remove from the refrigerator and allow them to come to room temperature (about 45 minutes) before baking. Then baked as directed.
  3. Oranges: If you don’t have oranges, you could also use clementines.
Serving: 1bun, Calories: 463kcal, Carbohydrates: 73g, Protein: 6g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 44mg, Sodium: 140mg, Potassium: 115mg, Fiber: 2g, Sugar: 37g, Vitamin A: 399IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 2mg
Cuisine: American
Course: Breakfast, Brunch, Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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