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Glazed Orange Sweet Rolls Recipe

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4.3 from 13 reviews

These Glazed Orange Sweet Rolls are soft, fluffy, and bursting with fresh citrus flavor. Sweetened with a cinnamon-sugar filling and topped with a luscious orange glaze, they make a perfect breakfast or dessert treat. The dough is lightly infused with orange zest and juice, creating a delightful, fragrant roll that pairs beautifully with a freshly brewed cup of coffee or tea.

Ingredients

Dough

  • 1/2 cup warm water (between 105-110°F)
  • 2 and 1/4 teaspoons instant yeast
  • 1/4 cup granulated sugar
  • 1 Tablespoon orange zest (from 1 medium-large Navel orange)
  • 1/2 cup orange juice
  • 1 large egg
  • 2 Tablespoons unsalted butter or coconut oil (at room temperature)
  • 1 teaspoon table salt
  • 3 and 1/4 cups all-purpose flour

Filling

  • 1/4 cup unsalted butter (very soft)
  • 1/3 cup light brown sugar
  • 1 Tablespoon ground cinnamon
  • 1-2 teaspoons orange zest

Glaze

  • 1/3 cup granulated sugar
  • 3 Tablespoons orange juice
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons light corn syrup

Instructions

  1. Make the dough: Measure warm water into a small liquid measuring cup. Sprinkle yeast over the top and set aside briefly to activate the yeast.
  2. Prepare sugar and zest mixture: In a large bowl, combine granulated sugar and orange zest. Rub the mixture between your fingers for about 1 minute to infuse the sugar with orange flavor. Add the yeast and water mixture to this bowl.
  3. Add wet ingredients: Add the orange juice, egg, unsalted butter or coconut oil, and salt to the sugar-yeast mixture. Stir in 2 cups of the flour and beat well with an electric mixer or by hand until the mixture is smooth.
  4. Knead the dough: Add the remaining 1 and 1/4 cups flour. Use a dough hook if using a stand mixer, and knead until the dough pulls together, becoming smooth and elastic. Add up to 1/4 cup more flour if needed to ensure the dough is slightly tacky but not sticky, and clears the sides of the bowl.
  5. First rise: Lightly coat a large bowl with cooking spray or oil. Place the dough in the bowl and turn to coat with oil. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled in size, about 1-2 hours.
  6. Prep filling and glaze: While dough rises, soften butter for filling. Combine light brown sugar, cinnamon, and additional orange zest in a small bowl and set aside. Also, prepare the glaze ingredients.
  7. Prepare baking pan: Lightly coat a 9x13-inch baking pan with cooking spray.
  8. Make the orange glaze: In a small saucepan over medium-high heat, combine granulated sugar, orange juice, butter, and light corn syrup. Bring to a boil and let bubble rapidly for 60-90 seconds, then remove from heat. Immediately pour into the greased pan and spread evenly.
  9. Shape the rolls: Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll into a 12”x16” rectangle. Spread the softened butter evenly, then sprinkle with the cinnamon sugar mixture.
  10. Cut and roll: Use a pizza wheel or sharp knife to cut the dough into 12 equal strips. Roll each strip up into a cinnamon roll shape. Arrange rolls in the glazed pan, leaving space between each.
  11. Second rise: Cover the pan with plastic wrap and let the rolls rise in a warm place for 30-45 minutes until puffy and filling the pan.
  12. Make ahead option: Alternatively, cover with plastic wrap and refrigerate overnight. When ready to bake, let rolls stand at room temperature for 45-60 minutes until puffy.
  13. Bake: Preheat oven to 350°F. Bake rolls for 25-30 minutes until lightly golden and internal temperature reaches about 190°F. Cover with foil towards the end if browning too quickly.
  14. Flip and serve: Place a platter or parchment paper larger than the pan on the counter. Remove rolls from the oven, invert the pan onto the platter, and let sit upside down for 2-3 minutes. Lift the pan to release the rolls with the glaze on top.
  15. Serve: Serve warm, optionally garnished with extra orange zest for added aroma and color.

Notes

  • For softer rolls, use unsalted butter at room temperature; coconut oil is a great dairy-free alternative.
  • You can prepare the rolls the night before and bake fresh in the morning for convenience.
  • Be sure not to over-knead the dough to keep it tender and fluffy.
  • If you want a more intense orange flavor, add extra zest to the filling or glaze.
  • Using a pizza wheel to cut the dough helps achieve neater, even rolls.
  • The glaze can be stored in the refrigerator and gently warmed before use if made in advance.

Find it online: https://glowcooks.com/glazed-orange-sweet-rolls-recipe/