Nothing beats waking up to the warm, citrusy aroma of homemade sweet rolls baking in the oven. This Glazed Orange Rolls Recipe is one of those comfort-baked goods that makes any morning feel special, whether for a cozy weekend breakfast or holiday brunch. Soft, tender dough swirled with orange marmalade and topped with a luscious orange glaze—trust me, you’ll want to make these time and time again.
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Why You'll Love This Recipe
I still remember the first time I baked these orange rolls. The moment they came out of the oven, the sunlit kitchen was filled with the scent of fresh oranges and sweet buttery dough, and it felt like a mini celebration. This Glazed Orange Rolls Recipe is really special because it strikes the perfect balance between sweet and tangy—plus, the texture is irresistibly fluffy and soft.
- Perfectly Soft Dough: The dough is tender yet sturdy enough to hold all that delicious filling without getting soggy.
- Bright Orange Flavor: The combo of orange marmalade inside and fresh orange zest in the glaze gives you layers of vibrant citrus that never overwhelm.
- Simple Yet Stunning: These rolls look fancy enough for a guest-worthy brunch, but the ingredients and steps are easy and approachable.
- Versatile & Make-Ahead Friendly: You can prepare them the night before or freeze leftovers—super convenient for busy mornings.
Ingredients & Why They Work
This recipe shines because it combines classic enriched dough ingredients with the bright citrus notes from marmalade and zest. Using buttermilk and melted butter makes the dough extra tender, while orange marmalade brings an authentic orange flavor that fresh zest in the glaze boosts even more.
- All-purpose flour: The backbone of the dough; provides structure while still allowing soft crumb when measured just right.
- Granulated sugar: Feeds the yeast and adds subtle sweetness.
- Instant dry yeast: I prefer Red Star Platinum for reliable rising and a nice texture.
- Salt: Balances flavor to keep the sweetness from becoming overwhelming.
- Unsalted butter: Adds rich flavor and tenderness to the dough and filling.
- Buttermilk: Makes the dough soft and gives a subtle tang that pairs beautifully with the orange.
- Large eggs: Enrich the dough for a tender crumb and help with structure.
- Orange marmalade: Key for that authentic burst of orange flavor inside each roll.
- Light brown sugar: Adds moisture and a mild caramel note to the filling.
- Orange juice: For the glaze—freshly squeezed works best for bright citrus punch.
- Vanilla extract: Adds a warm depth that rounds out the glaze.
- Confectioners’ sugar: To sweeten and thicken the glaze without grit.
- Milk or cream: Adjusts glaze consistency so it’s pourable yet thick enough to cling to the rolls.
- Orange zest: Divided—mixed into the glaze and sprinkled on top for fresh, fragrant bursts of flavor.
Make It Your Way
I love experimenting with this Glazed Orange Rolls Recipe. Sometimes I swap orange marmalade for blood orange or even lemon marmalade for a twist. You can also play with the glaze by adding a splash of Grand Marnier or another citrus liqueur to make a grown-up brunch treat.
- Cranberry Orange Variation: I once added dried cranberries to the filling for a tart contrast I adored around the holidays.
- Vegan Adaptation: Swap buttermilk with a plant milk plus a little vinegar, and use vegan butter for equally delicious rolls.
- Less Sweet Version: Reduce the brown sugar and glaze sugar slightly for a more balanced flavor that's not overly sweet.
Step-by-Step: How I Make Glazed Orange Rolls Recipe
Step 1: Mix & Knead the Dough
Start by mixing your dry ingredients—flour, sugar, yeast, and salt—right in the bowl of your stand mixer (or a big bowl with a wooden spoon if you’re going old school). Meanwhile, melt your butter and warm the buttermilk until it’s nicely heated but not scalding (this part is key—you want it warm enough to wake up the yeast but not kill it). Add the wet ingredients to your dry mix, crack in the eggs, and let your dough hook work its magic for 5 to 7 minutes until the dough comes together. It should feel slightly sticky but pull away from the sides.
Step 2: First Rise & Prep Your Pan
Pop the dough into an oiled bowl, flipping it so all sides get lightly greased, and cover it with plastic wrap. I like to keep mine inside my oven after I preheated it for a minute and switched it off—the perfect cozy spot that's about 85°F for dough to rise beautifully. Let it double in size over 2 to 2 ½ hours. Meanwhile, line your 9x13-inch pan with foil and give it a spray with cooking spray so the rolls won’t stick.
Step 3: Roll, Fill & Slice
Punch down your dough and turn it onto a floured surface. Roll it into a long rectangle about 26 by 13 inches—don’t stress too much over precise measurements, just eyeball the size to fit your pan. Spread softened butter evenly over the dough, leaving a small border around the edges. Next, spread the orange marmalade thinly over the butter, then sprinkle on the brown sugar and lightly press it down. Roll it tightly from the long edge into a log and mark hash marks for even slices—this step honestly saved me tons of guesswork! I absolutely swear by slicing with plain dental floss; it cuts cleanly without squashing the rolls like knives sometimes do.
Step 4: Second Rise & Bake
Arrange the rolls snugly in your prepared pan in 5 rows of 4. Cover again and let them prove for about one hour until just about doubled. Keep an eye on them; the difference between perfect and over-proofed is subtle but impactful. Bake at 375°F for around 15 minutes until they’re golden on top. Pro tip: Ovens vary, so watch carefully after 12 minutes—it could be quick!
Step 5: Whip Up the Orange Glaze
While the rolls bake, whisk together fresh orange juice, vanilla extract, confectioners’ sugar, and a pinch of salt (which really balances the glaze’s sweetness). Thin the glaze with a splash of milk or cream until you get that perfect pourable but thick consistency. Stir in most of the orange zest and save a little for the finishing touch on top. Once the rolls come out, pour the glaze generously over them and sprinkle the remaining zest—it adds a pop of color and zing.
Top Tip
After making these rolls several times, I found a few things that really make a difference to get those perfect, soft, and flavorful orange rolls every time.
- Warm Buttermilk Temptation: Use a digital thermometer to get your butter and buttermilk mixture to the ideal temperature. Too hot and you’ll kill the yeast; too cold and the dough won’t rise well.
- Floss for Cutting: Don’t skip slicing with plain dental floss—it’s a game changer for neat, even cuts without squashing the dough.
- Glaze Timing: Drizzle the glaze right after baking while the rolls are still warm so it sinks in just right and gives that beautiful sheen.
- Avoid Overbaking: Keep a close eye during baking—the rolls should be golden but still soft; overbaking dries them out fast.
How to Serve Glazed Orange Rolls Recipe
Garnishes
I personally love to sprinkle a little extra fresh orange zest on top just before serving—adds a burst of color and an extra citrus kick. Sometimes, a light dusting of powdered sugar gives a snowy look if I want a more festive presentation.
Side Dishes
These rolls pair wonderfully with a simple cup of strong coffee or freshly brewed tea. For brunch, I often serve them alongside scrambled eggs or a fresh fruit salad to balance the sweetness.
Creative Ways to Present
For special occasions, I’ve arranged the rolls in a circular wreath shape for a show-stopping centerpiece. You can also bake them in smaller individual pans for cute personal-sized rolls—perfect for parties or gifting!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover rolls in an airtight container at room temperature. They stay soft and tasty for up to 4 days. If they start to feel a bit firm, five seconds in the microwave will bring back that fresh-baked softness.
Freezing
Freezing these rolls works great! I bake them completely, cool them, then freeze in a sealed container or wrapped tightly in foil and plastic wrap. When you're ready to enjoy, thaw at room temperature and add glaze fresh for that perfect finish.
Reheating
To reheat, pop them in a 300°F oven for 5-10 minutes or microwave briefly with a damp paper towel over them to keep moisture in. This method keeps them soft and brings back that just-baked warmth.
Frequently Asked Questions:
Absolutely! Mix the ingredients in a large bowl using a wooden spoon, then knead the dough by hand on a floured surface for about 7 to 10 minutes until smooth and elastic. It’s a great way to feel connected to the dough and works just as well.
Sticky dough is normal with this enriched recipe, but if it’s excessively sticky, add flour gradually, a tablespoon at a time. Be careful not to add too much, or the rolls might turn dense. Using well-measured ingredients and following temperature tips for the wet mixture helps keep dough manageable.
I recommend baking the rolls fully before freezing as it gives a better texture after thawing. If you want to freeze dough, make sure to freeze it after the first rise, wrapped tightly, and thaw completely before shaping and baking. However, I find baking first then freezing easier.
Serve these Glazed Orange Rolls warm with extra glaze on the side, alongside fresh fruit and coffee for a delightful brunch. Arranging them on a pretty platter with a sprinkle of zest adds a beautiful finishing touch.
Final Thoughts
I have a soft spot for these Glazed Orange Rolls because they’re like a hug from the inside—sweet, warm, and a little zingy all at once. I hope you enjoy making and sharing them as much as I do; they never fail to brighten up a morning or make a gathering feel that much more special. So grab your favorite cup of tea, roll up your sleeves, and treat yourself to these little orange-scented treasures.
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Glazed Orange Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 20 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Deliciously soft and tender glazed orange rolls made with a yeasty dough filled with orange marmalade, butter, and brown sugar, then topped with a zesty orange glaze. Perfect for breakfast or brunch, these rolls offer a perfect balance of sweet citrus flavor and fluffy texture.
Ingredients
Dough
- 3 cups all-purpose flour, or as needed
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant dry yeast (one ¼-ounce packet)
- pinch salt, to taste
- ½ cup unsalted butter, melted (1 stick)
- ½ cup buttermilk
- 2 large eggs, lightly whisked
Filling
- 6 tablespoons unsalted butter, very soft (¾ of 1 stick)
- about 1 cup orange marmalade
- ½ cup light brown sugar, packed
Orange Glaze
- ¼ cup orange juice
- ½ teaspoon vanilla extract (orange extract may be substituted)
- 2 cups confectioners’ sugar
- pinch salt, optional and to taste
- about 3 tablespoons milk or cream, or as needed for consistency
- 3 teaspoons orange zest, divided
Instructions
- Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine 3 cups flour, sugar, yeast, and salt. Melt ½ cup butter and warm with the buttermilk to the recommended temperature. Add this mixture to the dry ingredients, then add the lightly whisked eggs. Knead on low for 5 to 7 minutes, adding up to ¼ cup flour if too wet, or drizzling buttermilk if dry, until dough comes together.
- First Rise: Transfer dough to a large greased bowl, flipping to coat top and bottom. Cover with plastic wrap and place in a warm, draft-free place to rise for about 2 to 2 ½ hours until doubled in size.
- Prepare Pan: Line a 9×13-inch pan with aluminum foil and grease with cooking spray; set aside for later use.
- Roll Out the Dough & Fill: Punch down the risen dough and roll out on a floured surface to about 26-by-13-inches. Spread softened butter evenly over the dough, leaving a ½-inch border. Spread about ¾ cup orange marmalade thinly over the butter, then sprinkle evenly with brown sugar and lightly press it down.
- Slice the Dough: Starting with the long edge, roll the dough tightly into a log seam side down. Make hash marks to mark 20 even pieces about 1 to 1 ½ inches wide. Use unwaxed dental floss to slice the rolls carefully without squishing.
- Second Rise: Arrange the 20 rolls in the prepared pan in 5 rows of 4. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 1 hour.
- Bake the Rolls: Preheat oven to 375F. Bake the rolls for about 15 minutes or until lightly golden and cooked through. Watch closely to avoid overbaking.
- Make the Orange Glaze: In a bowl, whisk together orange juice, vanilla extract, confectioners’ sugar, and optional salt until thick. Gradually add milk or cream until smooth and desired consistency is reached. Stir in 2 teaspoons of orange zest and set aside.
- Glaze and Serve: Pour the glaze evenly over the warm rolls and sprinkle remaining 1 teaspoon zest on top. Serve immediately for best softness and flavor.
Notes
- To make the rolls the night before, do not allow the sliced rolls to rise after placing in the pan. Cover and refrigerate for up to 16 hours. Before baking, let rise at room temperature for about 1 hour until nearly doubled.
- For freezing, bake rolls completely and freeze for up to 6 months. Thaw and glaze just before serving for best results.
- Using dental floss to slice the roll log helps maintain the shape and avoids squishing the dough.
- Keep the rolls stored in an airtight container at room temperature for up to 4 days to retain softness; avoid refrigerating as rolls will dry out.
- Butter and marmalade can be spread together as they will blend during rolling, but avoid using too much marmalade to prevent leakage.
Nutrition
- Serving Size: 1 roll
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg

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