Soft Orange Rolls Delight (Printable)

Fluffy citrus rolls with sweet orange filling and creamy orange-infused frosting. A bright twist on classic rolls.

# What You'll Need:

→ Dough

01 - 3 1/4 cups all-purpose flour, plus extra for dusting
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1/2 teaspoon salt
05 - Zest of 1 large orange
06 - 1/2 cup whole milk, warmed
07 - 1/4 cup fresh orange juice
08 - 1/4 cup unsalted butter, melted
09 - 2 large eggs, room temperature

→ Orange Filling

10 - 1/2 cup granulated sugar
11 - 2 tablespoons orange zest from about 2 large oranges
12 - 1/4 cup unsalted butter, softened

→ Orange Cream Cheese Frosting

13 - 4 ounces cream cheese, softened
14 - 2 tablespoons unsalted butter, softened
15 - 1 1/4 cups powdered sugar
16 - 2 tablespoons fresh orange juice
17 - 1 teaspoon orange zest
18 - 1/2 teaspoon pure vanilla extract
19 - Pinch of salt

# Directions:

01 - In a large mixing bowl, combine warm milk, orange juice, sugar, and yeast. Let sit for 5 to 10 minutes until foamy.
02 - Add melted butter, orange zest, eggs, and salt to the yeast mixture. Mix thoroughly until well combined.
03 - Gradually add flour, mixing until a soft, slightly sticky dough forms. Knead by hand or with a dough hook for 8 to 10 minutes, adding minimal flour as needed, until smooth and elastic.
04 - Place dough in a greased bowl, cover with a cloth, and let rise in a warm place until doubled in size, approximately 1 hour.
05 - Mix sugar and orange zest together in a small bowl to release the essential oils. Set aside.
06 - Punch down the dough and roll out on a lightly floured surface to a 16 by 10 inch rectangle.
07 - Spread softened butter evenly over the dough. Sprinkle the orange sugar mixture uniformly across the surface.
08 - Starting from the long side, roll the dough tightly into a log. Cut into 12 equal portions using a sharp knife or dental floss.
09 - Arrange rolls in a greased 9 by 13 inch baking dish. Cover and let rise until puffy, approximately 30 to 40 minutes.
10 - Preheat oven to 350 degrees Fahrenheit. Bake rolls for 22 to 25 minutes, until golden brown.
11 - While rolls bake, beat softened cream cheese and butter until smooth. Add powdered sugar, orange juice, zest, vanilla extract, and salt. Beat until creamy and well incorporated.
12 - Let rolls cool for 10 minutes. Spread frosting generously over warm rolls.

# Expert Advice:

01 -
  • The citrus flavor is bold enough to feel special but gentle enough that it doesn't overshadow the pillowy softness of the dough.
  • Unlike traditional cinnamon rolls, these won't leave your hands sticky and orange-stained (okay, maybe a little, but it's worth it).
  • They're impressive enough to serve guests but honest enough that even a small baking mishap still tastes incredible.
02 -
  • Don't skip the 10-minute cooling period before frosting; frosting a piping-hot roll makes it slide right off instead of clinging to the warm dough.
  • The orange zest in the filling is what transforms these from pretty to memorable, so don't be shy with it—those little specks are flavor bombs.
  • If your rolls seem under-risen after 30 minutes, give them another 10-15 minutes; every kitchen is different, and underdone rolls that rise properly beat ones that are baked too early.
03 -
  • If you don't have a stand mixer, mixing by hand builds character and takes about 12-15 minutes of kneading; your forearms will thank you later.
  • Use a microplane zester for orange zest instead of a box grater—it gets the fragrant outer layer without the bitter white pith underneath.
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