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–+ servings

Orange Sweet Rolls

thetimelessbaker
Orange sweet rolls are a light and fluffy orange flavored yeast roll drizzled with a sweet sour cream and citrus orange glaze. Making these homemade orange sweet rolls is well worth the extra effort!
5 from 1 vote
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Prep Time 35 minutes
Cook Time 20 minutes
rising time 2 hours
Total Time 2 hours 55 minutes
Course Breakfast
Cuisine American
Servings 18 rolls
Calories 256 kcal

Equipment

  • 9" x 13" standard baking dish
  • 8" x 8" standard baking dish
  • mixing bowls of various sizes
  • Rolling Pin
  • pastry brush
  • small saucepan

Ingredients
  

For the Orange Rolls

  • 1 (1/4 oz.) pkg dry active instant yeast
  • 1/4 cup warm water, heated to 110°F
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup full-fat sour cream, room temperature
  • 6 Tablespoons unsalted butter melted
  • 1 teaspoon orange zest
  • 3 1/2 cups all-purpose flour

For the Orange Roll Filling

  • 3/4 cup granulated sugar
  • 2 Tablespoons unsalted butter melted
  • 2 Tablespoons orange zest

For the Sour Cream Glaze

  • 1/2 cup full fat sour cream
  • 3/4 cup granulated sugar
  • 2 Tablespoons unsalted butter, melted
  • 2 Tablespoons fresh orange juice
  • 1 teaspoon fresh orange zest

Instructions
 

For the Orange Rolls & Filling

  • In large mixing bowl, dissolve 1 (1/4 oz.) pkg dry active instant yeast in 1/4 cup warm water, and a pinch of sugar from the 1/4 cup granulated sugar and let sit until bubbly.
  • Add in remaining 1/4 cup granulated sugar, 1 teaspoon salt, 2 large eggs,1/2 cup full-fat sour cream, 1 teaspoon orange zest and 6 Tablespoons unsalted butter , melted.
  • Gradually add in 2 cups of the 3 1/2 cups all-purpose flour; beat until smooth, about 2 minutes.
  • Add in remaining flour, turn out onto a floured surface and knead dough 15 times. Place in greased mixing bowl; cover and let rise in a warm (but not hot) place for at least 1 hour, or until doubled in size.
  • Punch down dough, divide in half. Using rolling pin, roll out into a rentable about 10" in length and about 3" in height. Brush each portion with 1/2 of the 2 Tablespoons unsalted butter using pastry brush and sprinkle with half the 3/4 cup granulated sugar and half the 2 Tablespoons orange zest on the dough.
  • Roll the dough up and seal edges. Cut rolls about 1" in length; place 3 rolls per row into prepared baking pans (1 dozen in 9"x13" pan and remaining rolls into the smaller 8" x 8" pan).
  • Cover pans and allow to rise in a warm (but not hot) place at least one hour, or until doubled in size.
  • Uncover rolls and bake @ 350°F, 20-25 minutes or until lightly golden brown (or if using an instant read thermometer, reaching 190°F).

For the Sour Cream Glaze

  • Combine all ingredients (1/2 cup full fat sour cream, 3/4 cup granulated sugar, 2 Tablespoons unsalted butter, 2 Tablespoons fresh orange juice,1 teaspoon fresh orange zest) over low-medium heat in a small saucepan.
  • Bring to a boil, stirring constantly and boil 3 minutes. Pour warm glaze over warm rolls and serve.

Notes

  • Use only full fat sour cream in this recipe 
  • Refrigerate any leftover rolls in an airtight container
  • Freeze baked rolls for up to 3 months 

Nutrition

Serving: 1rollCalories: 256kcalCarbohydrates: 39gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 45mgSodium: 143mgPotassium: 62mgFiber: 1gSugar: 20gVitamin A: 312IUVitamin C: 2mgCalcium: 24mgIron: 1mg
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