Sweet Orange Rolls

…or as I like to call them: Sweet Orange Rolls O’Yurm.

I do love a lip-smackin’ sweet roll (hello, pumpkin-cinnamon streusel buns) and these Sweet Orange Rolls have been added to my ever-growing list.  They are delicately delicious.

Freshly squeezed orange juice imparts a light flavoring.  You could add an orange extract to bump up the oranginess (is that even a word?!), but I liked the subtle natural flavoring.  Take a bite and the orange eases over you like a polite child: surprising and appreciated.

On to the rolls!

As it happens, I’m suffering through a running injury and my doc has advised me to wear my running shoes (with special inserts) if I’m gonna stand for long periods.  What does this mean for this post?  It means I baked in my jammies on a Saturday morning while wearing my running shoes:

Making Sweet Orange Rolls

Oh, Mrs. Tucker!

The rolled out dough measurements are huge (16 x 24):

Making Sweet Orange Rolls

No, really. So big I actually measured it:

Making Sweet Orange Rolls

Dough with filling spread on it:

Making Sweet Orange Rolls

The rolls make a tight fit:

Making Sweet Orange Rolls

Finished and well-worth the wait, Sweet Orange Roll:

Making Sweet Orange Rolls

I wanted to get a close-up view so you could see that the pulp from the orange juice is minimal, just in case you are pulp adverse.  Adding the pulp adds a bit of texture and a bit more flavor.

Does anyone else see a fox’s face in that sweet roll?  No?  How about now:

Making Sweet Orange Rolls

I have NOT been drinking!  Sheesh!

A few words about how I modified the recipe: I baked mine for the time the original recipe called for (20-25 minutes) and the rolls in the center of the pan came out doughy, so I added more time to the recipe.  Check them after 25 minutes to keep an eye on the browning.  I would say when they are fairly uniformly brown on top, they are most likely ready to come out of the oven.  I made the rookie mistake of under-cooking them and kicked myself the rest of the day.

I also modified the amount of flour used in the recipe.  As a veteran bread maker, I knew the dough was entirely too sticky with just 4 cups of flour (original recipe called for 4-6).  I used all 6 cups and then another 1/2-3/4 cup for kneading and sprinkling.  It was perfect.

The last two modifications:

#1: adding the salt to the yeast mixture to boost fermenting.  Yeast needs something to feed on (sugar or salt) in order to get a good bubble going.  The original recipe called for adding the salt afterwards.

#2: the original recipe called for 2 1/4 TBSP x 3 of yeast.  I think that was a typo, as each packet of yeast is equivalent to teaspoons, not tablespoons.  I ignored the TBSP measurement and stuck with tsps, and everything turned out fine.

Enough jibber-jabber…the recipe:

Sweet Orange Rolls


  • Dough
  • 3 (.25 ounce) packets active dry yeast (or 6 3/4 tsp.)
  • 1 3/4 cups very warm water
  • 1/2 cup raw honey
  • 1/2 cup (1 stick) melted butter
  • 2 tsp salt
  • 2 large eggs, beaten
  • 5 - 6 cups flour, plus more for kneading
  • Filling
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup sugar
  • 3 tbsp freshly squeezed juice from oranges
  • Glaze
  • 2 cups powdered sugar
  • 3 tbsp freshly squeezed juice from oranges (optional: w/ pulp for added flavor and texture)
  • 1/2 cup half and half (more as needed to reach desired consistency)
  • 1 tsp orange extract (optional, for added orange flavor)


  1. In a bowl, combine the warm water, yeast, and salt. Allow it to sit for 5 minutes until yeast begins to bubble.
  2. Add the honey, melted butter (cooled a bit), and eggs. Use a whisk to combine.
  3. Slowly add 5 cups of flour and mix/beat to combine. Mixture will be wet.
  4. Add 1/2 cup of flour at a time until dough pulls away from sides of the bowl but is still slightly sticky. This will be a sticky dough. Your finger should stick to the dough but shouldn't pull any dough away with it.
  5. Put the dough in a large bowl. Cover with dish towel and put in warm, draft-free spot.
  6. Allow the dough to double in size, which will take about 45 minutes (if the dough isn't rising very well, you can preheat oven to 150° for a few minutes, then turn off. Place bowl in oven and finish the rising process there.)
  7. After the dough has risen, knead it until smooth (or apprx 5-minutes), using sprinkled flour on your surface to keep dough from sticking.
  8. Roll it in to a large sheet (using more sprinkled flour to keep from sticking), approximately 16x24 inches.
  9. Spread the filling (see below for instructions) over the dough, then tightly roll into a jellyroll, rolling the long side around itself.
  10. Preheat the oven to 375 degrees F.
  11. Using a sharp knife, cut it into 1-inch pieces and place them into a buttered 9x13 pan. They will fit snugly in the pan.
  12. Bake for 25-35 minutes, checking after 25 to prevent over-baking. Tops of rolls should be golden brown (not just the rolls on the outer edges).
  13. Drizzle glaze (see below for instructions) over the top of the warm rolls.
  14. For the filling - combine all the ingredients in a small bowl and mix. Spread evenly over rolled dough, leaving a 1/2" border along the edges.
  15. For the glaze - combine all ingredients until smooth. Glaze should be thin enough to pour, but thick enough to coat the back of a spoon.


Adapted from The First Year Blog


Happy baking!



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  1. Crystal Hall says

    Definitely pinning {and eventually using} this one! Oh my yum. Thank you for sharing!

  2. These sound great! Pinning to try later!

  3. Yum! I love orange rolls 🙂 These look fabulous! I’m pinning for later.

  4. Yum, can’t wait to try these over Thanksgiving Break 🙂

  5. love the jammies and shoes shot! 🙂

  6. These look so very good – and the bonus treat is that you got to bake in your jammies – now that can’t be all bad, right? Stopping in from Grand Social today.

  7. Yum – I could eat orange rolls every single day 🙂

  8. Ally @ Om Nom Ally says

    Jammies and loving shoes – love it! Though I don’t love the circumstances behind the reason you had to wear both. Hope your injury is resolved soon!
    The rolls look amazing and I love the orange filling and glaze 🙂

  9. Cara @ Craftdictator says

    I love Orange Rolls but I’ve never thought about making them myself! These look great! 🙂

  10. Now I am so hungry, these sound fabulous. http://rosevignettes.blogspot.com/

  11. I am so going to make these!! Stopping by from Wonderful Wed.

  12. I love citrus-y sweets! This review looks divine.

  13. These look so good! They seriously look like they will just melt in your mouth. I want them now!

  14. I bet these are delicious! Thanks for sharing 🙂

  15. This is an OMG recipe!

  16. Oh, these look so delisious!
    I wish I could make them…

  17. Amber Day Hicks says

    I cannot wait to try these, OMT!!!! Visiting from the #LOBS today but I also just love you! Sorry, I have been slack… stupid migraines… xo. ~A~

    • Man, I gotta tell you that seeing a comment FULL O’LURV makes my day. Thank you, Amber! Sorry about the migraines.

  18. These look so soft and delicious! Especially with all that sweet glaze!!! YUM!!!

  19. These look delicious. Thanks so much for sharing with Wednesday’s Adorned Link Party. We love seeing you here. Have a great week.
    Debi and Charly @ Adorned From Above

  20. These look so yummy!!! Saw them on the empty your archive link party and had to check them out. Just love the addition of freshly squeezed orange juice in the filling and glaze. This recipe is a must try!!!


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