Description

These Best Glazed Orange Rolls are soft, fluffy, and bursting with bright citrus flavor. Made from a rich yeast dough filled with butter, orange marmalade, and brown sugar, then topped with a luscious orange glaze, they make the perfect treat for breakfast or brunch. The dough is kneaded and allowed to rise twice, giving the rolls a tender crumb and a sweet, sticky finish.

Ingredients

Scale

Dough

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

Filling

6 tablespoons unsalted butter, very soft (3/4 of 1 stick)
1 cup orange marmalade
1/2 cup light brown sugar, packed

Orange Glaze

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

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Instructions

Make the Dough: In a stand mixer bowl fitted with a dough hook, combine 3 cups flour, sugar, yeast, and salt. Melt butter and warm buttermilk together until between 120 to 130°F for Red Star Platinum yeast or follow your yeast manufacturer's instructions, then whisk in eggs and add to dry ingredients. Knead on low speed for 5 to 7 minutes until dough is soft and slightly sticky, adding up to 1/4 cup extra flour if too wet or some buttermilk if too dry. Transfer dough to a greased large bowl, turning it to coat, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 to 2 1/2 hours.
Prepare Pan and Roll Out Dough: Line a 9x13-inch pan with foil and spray with cooking spray. Punch down risen dough and turn out onto a floured surface. Roll it out to about 26 by 13 inches, using the pan as a guide.
Add Filling: Spread softened butter evenly over the dough, leaving a 1/2-inch margin around edges. Spread about 3/4 cup orange marmalade in a thin layer over butter, then sprinkle brown sugar evenly and gently press down to adhere.
Shape and Slice Rolls: Starting from a long edge, roll the dough tightly into a log with the seam side down. Mark 20 equal sections (about 1 to 1 1/2 inches each) with hash marks. Using unwaxed dental floss, slice into 20 rolls. Arrange rolls in 5 rows of 4 in prepared pan. Cover with plastic wrap and let rise in a warm spot until nearly doubled, about 1 hour.
Bake the Rolls: Preheat oven to 375°F. Bake the rolls for about 15 minutes until lightly golden and cooked through. Watch closely to avoid overbaking as it affects texture and flavor.
Make the Orange Glaze: In a medium bowl, whisk together orange juice, vanilla extract, confectioners’ sugar, and optional salt until thick. Add milk or cream gradually until glaze reaches a smooth, pourable consistency. Stir in 2 teaspoons orange zest and set aside the last teaspoon.
Glaze and Serve: Drizzle glaze evenly over warm rolls and sprinkle remaining orange zest on top. Serve immediately. Rolls are best enjoyed warm but can be stored at room temperature in an airtight container for up to 4 days. Reheat briefly to soften as desired.

Notes

For overnight preparation, do not let rolls rise after slicing. Cover pan and refrigerate for up to 16 hours. Remove from fridge and let rise at room temperature for about 1 hour before baking.
To freeze, bake rolls fully and then freeze for up to 6 months. Thaw and glaze just before serving for best results.
Using dental floss to slice the rolls prevents squishing and keeps the shape intact compared to using a knife.
Adjust flour and liquid amounts as needed to achieve a slightly wet but manageable dough, ensuring soft rolls.
Warm the rising environment to about 85°F using a powered-off preheated oven to speed up yeast activity for the best rise.

Nutrition

Serving Size: 1 roll
Calories: 280 kcal
Sugar: 20 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 55 mg