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Freshly baked homemade orange sweet rolls in a white dish drizzled with citrus icing and garnished with bright orange zest.

Orange Sweet Rolls

Homemade orange sweet rolls are the ultimate breakfast treat, featuring a soft and fluffy dough infused with fresh orange flavor and topped with the best orange rolls icing. This easy recipe is perfect for citrus sweet rolls from scratch and guarantees soft orange cinnamon rolls every time.
5 from 1 vote
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 4 hours 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls

Ingredients
  

  • 1 cup whole milk warmed to about 100°F (38°C)
  • 6 Tablespoons granulated sugar divided
  • 1 Tablespoon active dry or instant yeast
  • 5 Tablespoons unsalted butter softened to room temperature
  • 2 Tablespoons freshly squeezed orange juice
  • 1 Tablespoon fresh orange zest (about 1 orange)
  • 2 large eggs at room temperature
  • 1 teaspoon salt
  • 4 cups bread flour plus more for dusting as needed
  • 6 Tablespoons unsalted butter extra softened (for filling)
  • 1/2 cup granulated sugar or brown sugar
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon fresh orange zest (about 1 orange)
  • 1 and 1/4 cups confectioners’ sugar (for icing)
  • 3 Tablespoons freshly squeezed orange juice
  • 1/2 teaspoon pure vanilla extract

Instructions
 

  • Activate the yeast: In the bowl of your stand mixer, whisk the warm milk, 2 Tablespoons of sugar, and yeast together. Cover and let it sit for about 5 minutes or until the mixture turns foamy.
  • Mix the dough: Add the remaining sugar, butter, orange juice, orange zest, eggs, salt, and 1 cup of flour to the yeast mixture. Beat on medium speed for 1 minute. Then add the remaining 3 cups of flour and mix on low speed until a soft dough forms.
  • Knead the dough: Continue kneading the dough in the stand mixer for 6–8 minutes, or knead by hand on a lightly floured surface for the same amount of time.
  • First rise: Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm spot for 1.5–2 hours or until it doubles in size.
  • Roll and fill: On a floured work surface, roll the dough into a 10x16-inch rectangle. Spread softened butter over the surface, and sprinkle the sugar, cinnamon, and zest mixture evenly on top.
  • Shape the rolls: Roll the dough tightly into a 16-inch-long log. Use a sharp knife to cut into 12 even pieces. Arrange the rolls in a greased or parchment-lined 9x13-inch baking dish.
  • Second rise: Cover the rolls and let them rise until puffy, about 30–45 minutes.
  • Bake: Preheat the oven to 350°F (177°C). Bake the rolls for 25–28 minutes, loosely covering with foil after 15 minutes to prevent over-browning. Remove from the oven and let them cool slightly (about 10 minutes).
  • Make the icing: In a bowl, whisk together confectioners’ sugar, orange juice, and vanilla extract until smooth. Drizzle the icing over warm rolls before serving.

Notes

Store at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual rolls in the microwave for 10–15 seconds.