Name: Orange Sweet Rolls
Prep time: 60 min
Cook time: 10 min
Ingredients: 1/3 cup orange juice; 2/3 cup milk; 2 1/4 teaspoon active dry yeast (or one 3/4 ounce envelope); 3 tablespoons butter (softened); 1/2 teaspoon fresh ginger (grated); 1 teaspoon lemon zest; 2 tablespoons orange zest (about 2 oranges); 1 teaspoon salt; 3 tablespoons sugar; 3 cups flour; 2 teaspoons butter (melted); 1/3 cup brown sugar (packed); 1/8 teaspoon cinnamon; 1/8 teaspoon nutmeg; 1 cup powdered sugar; 1 teaspoon softened butter; 1/2 teaspoon vanilla; 1 tablespoon orange juice (freshly squeezed); pinch of salt

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There's nothing better than freshly-baked sweet rolls and these are so fresh and bright - the perfect combination of orange, fresh ginger and brown sugar. These rolls are a light and not-too-sweet made from scratch treat that everyone loves.

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Orange sweet rolls on a plate — Pure heaven right here, hot sweet rolls straight out of the oven.

Fresh ginger adds a great element to the flavor and freshly squeezed orange juice makes a big difference too. I've included an option for freezing the dough so you can enjoy fresh from the oven rolls with breakfast or any time. Believe me, these are wonderful.

Quick Tip

It's not hard at all to make orange sweet rolls, but I've found that using one of those mats that are specially designed for rolling out doughs and crusts, helps a lot to be able to see the size of each section of dough you will be slicing. The mat helps gauge the size of the dough when you roll it out and how large each roll is when you are dividing them. I bought my pastry mat a few years ago, but this one looks very similar.

Sweet roll dough all rolled out. — Roll out the dough into an even rectangle, that helps ensures each roll is sliced to the same size.

Cinnamon filling spread out over sweet roll dough. — Leave about an inch of two of dough without the filling, this will help keep the filling from running out once you roll this up.

Rolled sweet roll dough. — Roll the dough into one long roll.

Sweet roll dough being sliced — Use plain dental floss to the slice the dough into rolls. It works better than even the sharpest knife.

Sliced raw cinnamon roll dough. — Look at the perfect sweet roll, ready to rise.

Sweet rolls in the pan, after rising. — Use muffin pan to help keep each orange sweet roll the same size.

Freezer Friendly

For fresh baked sweet rolls any time, after rolling and slicing, place the rolls in the muffin cups, then place in the freezer until frozen solid. Remove the rolls from the muffin cups and place the frozen rolls in a zip bag. On the night before you plan to enjoy fresh baked rolls in the morning, remove them from the freezer and place on a cookie sheet lined with parchment paper. Allow to defrost overnight on your kitchen counter. In the morning, bake as usual and enjoy fresh sweet rolls with your morning coffee or tea.

Aunties Favorite

This is one of my go-to recipes any time I want fresh sweet rolls and it's an Aunties Favorite on the Crinkled Cookbook. The icing for these rolls is what really sets them apart from other cinnamon rolls. Be sure to use freshly squeezed orange juice - it does make a big difference. This recipe was inspired by a bread recipe I found in a little cookbook my Auntie Maureen sent me a few months ago. I'm so tickled with how it turned out, this is now my go-to recipe for sweet rolls. Thank you Auntie Maureen for the inspiration!

Orange Sweet Rolls

5 from 1 vote

Print Rate Pin Recipe

Prep Time: 1 hour

Cook Time: 10 minutes

Rising Time: 1 hour

Servings: people

Calories: 286kcal

Author: Melinda O'Malley Keckler

Ingredients

Dough

1/3 cup orange juice
2/3 cup milk
2 1/4 teaspoon active dry yeast or one 3/4 ounce envelope
3 tablespoons butter softened
1/2 teaspoon fresh ginger grated
1 teaspoon lemon zest
2 tablespoons orange zest about 2 oranges
1 teaspoon salt
3 tablespoons sugar
3 cups flour

Filling

2 teaspoons butter melted
1/3 cup brown sugar packed
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg

Glaze

1 cup powdered sugar
1 teaspoon softened butter
1/2 teaspoon vanilla
1 tablespoon orange juice freshly squeezed
pinch of salt

Instructions

Heat orange juice and milk to 120° and combine with yeast, allow to sit for a few minutes before adding the remaining sweet roll ingredients in a stand mixer (or large bowl with a sturdy spoon for stirring). Using the bread hook, stir until combined and the dough is smooth and elastic. (If using a bowl and spoon, you'll want to knead the dough for a few minutes on a floured surface.)
Place dough in a greased bowl and turn to grease top. Cover and let rise for about an hour. While the dough rises, combine the brown sugar, cinnamon and nutmeg and set aside. In another small bowl, whisk the glaze ingredients and set aside.
After the dough has doubled in size, turn onto a lightly floured surface and roll into a 18"x 8" rectangle. (I highly recommend using a silicone pastry mat. It helps gauge the size of the dough when you roll it out and how large each roll is when you are dividing them. Spread melted butter on top, followed by the brown sugar, cinnamon, nutmeg mixture. Starting with a long side, roll up tightly. Slice the dough into 1" sections and place in greased muffin cups.* Allow to rise for about an hour.
Bake in preheated 375° oven for about 9-11 minutes. Place rolls on a cooling rack and allow to cool for a few minutes, but drizzle with icing while still warm.

Nutrition

Calories: 286kcalCarbohydrates: 61gProtein: 6gFat: 2gSaturated Fat: 1gCholesterol: 4mgSodium: 278mgPotassium: 133mgFiber: 2gSugar: 27gVitamin A: 75IUVitamin C: 8mgCalcium: 43mgIron: 2mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.