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Homemade Orange Rolls

January 26, 2011

It hit. My first craving. I HAD to have something orange. Something sweet and orange. Something REALLY sweet and orange. Like,


Once I had my mind stuck on eating them, there was no turning back. I was going to make those orange rolls! My husband laughed as I spent Saturday afternoon in the kitchen making orange rolls. I like the really good, gooey homemade type. They are the best. This recipe I came across is actually a combination of two different recipes. And it is delicious!!! Mmmmm, just look at all that yummy orange zest and gooey glaze!!

I didn’t leave much for the kids. Or the husband. But that’s okay. Here’s my plate:

(Maybe not really, but if I could’ve eaten all those without sharing, I probably would have!)

For the full, original version of the recipe including how to make them by scratch (if you don’t have a breadmaker), click here.


Adapted from “Carolyn’s Orange Rolls”

1 tbsp active dry yeast

1/3 cup warm water

5 tbsp butter, diced

1 tsp salt

1/4 cup sugar

1 cup scalded milk

1 egg, lightly beaten

3 cups unbleached all purpose flour


1 medium orange rind, grated

1/2 cup sugar

1/4 cup butter, melted


1/2 cup powdered sugar

1 1/2 tbsp orange juice

1/2 tbsp butter, melted

1/4 tsp vanilla extract

In a breadmaker, combine the warm water and yeast. Let sit for 5-10 minutes or until foamy. While yeast is dissolving, in a small saucepan, scald the milk. Turn off heat and add the butter, sugar and salt and mix until melted. Allow the milk mixture to cool to lukewarm before pouring it in with the yeast. Add the remaining ingredients into the breadmaker and set your breadmaker to the “dough” setting. Once the dough is finished, roll the dough into 24 balls (about the size of a golf ball). In a small bowl, melt the butter for the coating and set aside. Mix together the orange and sugar and set aside in another bowl. Dip each ball in butter, than roll in the sugar and orange coating. Set in a lightly greased muffin cup. Continue until all dough balls have been rolled in the coating.

Let rolls rise until double in size, or just barely over the tops of the muffin cups. Bake at 350 degrees for approximately 12-15 minutes. You may want to set the muffin cups on top of a cookie sheet to catch any of the coating that may fall over the sides while cooking.

Remove muffins from oven, and while warm, glaze them. In a bowl, mix together the glaze ingredients with a mixer set at medium speed. Spoon the glaze over each muffin while warm. (You can also allow muffins to cool completely before glazing to allow glaze to ice over. But we can never wait to start eating them!)

Glaze and Coating adapted from Rhodes Orange Rolls recipe.

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