Name: Glazed Orange Rolls Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 3 cups all-purpose flour, or as needed; ¼ cup granulated sugar; 2 ¼ teaspoons instant dry yeast (one 1/4-ounce packet); pinch salt, to taste; ½ cup unsalted butter, melted (1 stick); ½ cup buttermilk; 2 large eggs, lightly whisked; 6 tablespoons unsalted butter, very soft (3/4 of 1 stick); about 1 cup orange marmalade; ½ cup light brown sugar, packed; 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

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.

A close-up of a single cinnamon roll on a white plate shows multiple soft dough layers spiraled tightly. The roll is covered in a shiny, sticky, golden orange icing that drips down the sides. Around the plate, there are small crumbs and bits of the roll. In the background, there is a white bowl filled with bright orange marmalade and a silver fork resting on a white marbled surface. A blurred orange slice adds a pop of color in the back. The scene is bright with natural light. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Glazed Orange Rolls Recipe
Top Tip
How to Serve Glazed Orange Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Glazed Orange Rolls Recipe

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.

A close-up of a metal baking tray filled with one layer of freshly baked orange rolls. Each roll is a spiral shape with a light golden-brown color, shiny with a thin layer of white glaze on top. The glaze is unevenly spread, giving a slightly shiny and smooth texture over the soft dough. The tray is placed on a surface with a white marbled texture, and there are pieces of orange visible around the tray, adding a fresh and bright feel to the image. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of pale all-purpose flour, a small white ceramic bowl of granulated sugar, a small pile of light brown sugar, two whole uncracked brown eggs, a small white ceramic bowl of melted golden unsalted butter, a small white ceramic bowl of warm buttermilk with a smooth texture, a small white ceramic bowl overflowing with glossy orange marmalade, a small white ceramic bowl filled with bright orange fresh orange zest, a small white ceramic bowl containing fresh orange juice, a small white ceramic bowl of pure white confectioners’ sugar, a small white ceramic bowl of creamy milk, and a pinch of coarse salt grains neatly arranged in a small heap, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I make the dough by hand without a mixer?

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.

How do I avoid sticky dough when making these orange rolls?

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.

Can I freeze the dough before baking?

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.

What’s the best way to serve the rolls for guests?

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.