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; 1/4 cup granulated sugar; 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet); Pinch salt, to taste; 1/2 cup unsalted butter, melted (1 stick); 1/2 cup buttermilk; 2 large eggs, lightly whisked; 6 tablespoons unsalted butter, very soft (3/4 of 1 stick); 1 cup orange marmalade; 1/2 cup light brown sugar, packed; 1/4 cup orange juice; 1/2 teaspoon vanilla extract (orange extract may be substituted); 2 cups confectioners’ sugar; Pinch salt, optional and to taste; 3 tablespoons milk or cream, or as needed for consistency; 3 teaspoons orange zest, divided

There's nothing quite like the aroma of fresh-baked citrus sweets wafting through your kitchen, and this Glazed Orange Rolls Recipe does exactly that. Soft, tender dough swirled with bright orange marmalade and topped with a luscious orange-infused glaze makes for a downright irresistible treat that's perfect for breakfast or brunch.

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’m really excited to share this Glazed Orange Rolls Recipe because it’s one of those special baked goods that feels cozy and indulgent but with a fresh citrus twist. I love how the orange marmalade sneaks into every bite, and the glaze? Pure magic on top!

Perfectly Soft Dough: It’s tender and just sticky enough, making these rolls wonderfully light and fluffy.
Bright Orange Flavor: Both marmalade and fresh zest bring a real citrus punch that’s not overly sweet.
Easy Yet Impressive: Despite how fancy they seem, these rolls are totally approachable even if you’re not a daily baker.
Make-Ahead Friendly: You can prep them ahead, refrigerate overnight, and bake fresh—perfect for hosting 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

The balance here is key: buttery dough, sweet and tangy marmalade, and a smooth, citrusy glaze all combine to delight your senses. When you pick your ingredients, fresh orange juice and zest really make a difference in flavor brightness!

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, it provides structure but still keeps the rolls tender.
Granulated sugar: Just enough sweetness to feed the yeast and flavor the dough.
Instant dry yeast: I use Red Star Platinum for consistent, quick rising; it loves warm buttermilk.
Salt: Enhances all the other flavors, including the orange notes.
Unsalted butter: Melted and used both in dough and filling for rich taste and tender crumb.
Buttermilk: Adds tang and moisture; keep it warm but never hot for proofing the yeast.
Eggs: Help bind and enrich the dough for softness and color.
Orange marmalade: Sweet, zesty, and spread evenly for that classic orange roll flavor.
Light brown sugar: Adds a deep caramel note in the filling that complements the citrus beautifully.
Orange juice & zest: Key for the glaze, bringing brightness and freshness to the sweet finish.
Vanilla extract: Gives the glaze a smooth, rounded flavor; orange extract works if you want a stronger citrus hit.
Confectioners’ sugar: For that silky, sweet glaze that melts into the rolls.
Milk or cream: Adjusts glaze consistency, making it pourable but thick enough to stick.

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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

One of the best things about this Glazed Orange Rolls Recipe is how easy it is to personalize. I sometimes swap in orange extract for extra zing or add a handful of finely chopped nuts into the filling for crunch. You really can’t go wrong.

Variation: Adding a sprinkle of cinnamon to the brown sugar filling gives these rolls a cozy warmth I adore on crisp mornings.
Dietary tweak: To make dairy-free, swap buttermilk for coconut yogurt mixed with a splash of almond milk and use vegan butter.
Seasonal change: In winter, I like to switch marmalade for a homemade cranberry-orange jam for something festive.

Step-by-Step: How I Make Glazed Orange Rolls Recipe

Step 1: Get that dough going

I start by mixing the dry ingredients in my stand mixer—flour, sugar, yeast, and salt. While that’s ready, I melt the butter and warm the buttermilk just right, around 120 to 130°F if you’re using Red Star Platinum yeast like I do. Warm but not hot is crucial here.

Pour the warm butter-buttermilk mix into the dry ingredients, then add whisked eggs. I knead this on low speed for about 5 to 7 minutes until it forms a slightly sticky, elastic dough. If it seems too wet or sloppy, I add just a little extra flour, but when it’s too dry, a splash more buttermilk does the trick.

Step 2: Let the dough rise in a cozy spot

After kneading, I oil a large bowl lightly with cooking spray, pop the dough in, and cover it tightly with plastic wrap. The warm oven trick—turning it on to 400°F for a minute, then turning it off and placing the bowl inside—is my secret spot for rising. It keeps the temp around 85°F, which yeast loves and gets the dough doubled size in about 2 to 2 ½ hours.

Step 3: Roll, spread, and season

Once risen, I punch it down gently and roll it out on a lightly floured surface to about 26-by-13 inches—eyeballing it against the pan to keep it the right size. Then, spread softened butter all over, leaving a small margin at the edges. Next, I spread a thin layer of orange marmalade—about ¾ cup—and sprinkle the brown sugar evenly on top, patting it down to stick.

Step 4: Roll it tight and slice with floss

I roll the dough log carefully, seam side down, then mark 20 even slices with little hash marks to keep sizing right. Instead of a knife, I swear by using plain, unwaxed dental floss to slice—this keeps each roll perfectly fluffy and intact without squishing the dough like knives tend to. Arrange them in a greased 9x13-inch pan, cover, and let them rise another hour until nearly doubled.

Step 5: Bake to golden perfection

Bake the rolls at 375°F for about 15 minutes, checking closely near the end because just a minute or two can make all the difference. You want them soft with a gorgeous golden top, not dry. I always set a timer but keep an eye through the oven window to catch that perfect moment!

Step 6: Whip up the orange glaze

While the rolls bake, I mix up the orange glaze. Combine fresh orange juice, vanilla extract, confectioners’ sugar, and a pinch of salt, whisking until thick. I thin it out with a bit of milk or cream until it’s pourable but still thick enough to coat the rolls. Finally, whisk in 2 teaspoons of fresh orange zest for that extra citrus pop, saving the last teaspoon for garnish.

Step 7: Glaze and enjoy warm

Right after the rolls come out of the oven, I drizzle the orange glaze evenly over them while they’re still warm—so the glaze melts into every nook. Sprinkle the remaining orange zest on top for a fresh finish. These are best enjoyed fresh and warm, but they do keep well for a few days.

Top Tip

From my experience baking these rolls several times, a few small tricks go a long way in getting that bakery-quality treat at home without the stress.

Perfect Dough Texture: Aim for slightly tacky dough, not dry or crumbly. It's okay if it sticks a bit to your fingers; that means a tender roll.
Use Warm, Not Hot Liquids: When warming the butter and buttermilk, test the temp carefully – too hot can kill your yeast and ruin the rise.
Slicing with Floss: Don’t skip this! It keeps your rolls intact without compressing them and makes clean slices way easier.
Watch Your Bake Time: Ovens vary, so keep a close eye near the end to prevent overbaking, which dries out these soft rolls.

How to Serve Glazed Orange Rolls Recipe

Garnishes

I love finishing these rolls with a sprinkle of fresh orange zest and sometimes a tiny handful of chopped toasted pecans or almonds for a bit of crunch and nutty contrast. A few fresh mint leaves on the side make them look fancy and fresh.

Side Dishes

Pair these rolls with a simple fruit salad featuring berries and kiwi or a light yogurt parfait to balance the sweetness. They also go beautifully with coffee, tea, or even a mimosa for a special brunch.

Creative Ways to Present

For a celebratory brunch, I’ve arranged these rolls in a circular pattern on a large platter, drizzled extra glaze, and topped with edible flower petals for a stunning centerpiece. You can also serve them in individual mini bundt pans to create orange roll “cakes” that look adorable and fancy.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store the rolls loosely covered at room temperature in an airtight container or wrapped in plastic wrap. They’ll stay soft and tasty for up to 4 days. Heating them just briefly in the microwave softens them right back up.

Freezing

My favorite way to freeze these rolls is after baking: let them cool completely, then freeze in an airtight container or heavy-duty freezer bag for up to 6 months. When ready, I thaw them overnight in the fridge and warm slightly before drizzling fresh glaze.

Reheating

I reheat leftover rolls in the microwave for about 10 to 15 seconds, sometimes with a damp paper towel wrapped loosely for extra moisture. For a crispier edge, a quick 3-minute warm-up in a low oven works well too.

Frequently Asked Questions:

Can I use regular milk instead of buttermilk?

You can, but buttermilk adds a subtle tanginess and tenderness that regular milk won’t replicate. If you don’t have buttermilk handy, try mixing ½ tablespoon of lemon juice or vinegar into a ½ cup of regular milk and let it sit for 5 minutes before using.

Why use dental floss to slice the rolls?

Dental floss slices through the soft dough without squishing or tearing the rolls, which happens easily with a knife. It creates clean, even slices and keeps your rolls fluffy and nicely shaped.

Can I prepare the rolls the night before?

Absolutely! After slicing the rolls and placing them in the pan, skip the second rise and cover the pan tightly with plastic wrap. Refrigerate for up to 16 hours. Remove from fridge and let the rolls rise at room temperature for about an hour before baking.

Can I freeze unbaked dough?

I don’t recommend freezing the unbaked dough for this recipe because the texture can suffer. Instead, bake the rolls fully, allow them to cool, then freeze. This way, you get the freshest taste after thawing and reheating.

Final Thoughts

This Glazed Orange Rolls Recipe is one I turn to whenever I want a mix of comforting sweetness and bright citrus in my kitchen. They’re rewarding to make, and the payoff is those wonderful aromas and a taste that feels like sunshine on a plate. Trust me, once you try these, they’ll become a favorite go-to for brunches, holidays, or anytime you want to impress with minimal fuss.