Homemade orange sweet rolls are a must make recipe.

Soft, fluffy rolls filled with a zesty orange sugar filling and topped with an orange cream cheese frosting.
  

BEST ORANGE ROLLS RECIPE (HOMEMADE SWEET ROLLS)

We love sweet rolls at our house.

If you love orange, you can also try these orange knots. They're a little quicker to make.

Of course Grandma's classic cinnamon roll recipe is often made. 

This summer during raspberry season, I created a new raspberry sweet roll recipe as well.

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INGREDIENTS NEEDED FOR ORANGE YEAST ROLLS

• water
• active dry yeast
• sugar
• milk
• salted butter
• salt
• sugar
• eggs
• bread flour
• heavy cream
• zest of oranges
• juice from oranges
• cream cheese, softened
• powdered sugar
• vanilla

HELPFUL KITCHEN TOOLS

• Kitchenaid mixer
• zester
• juicer
• mini strainer
• hand mixer
• pastry brush
• silicone rolling mat
• rolling pin
• glass baking pan
  

Note: The baking dish I used is 10" X 15". It's not a common size, so you can use a 9 X 13 and an 8 X 8. Or you can use a baking sheet. 
 

 

HOW TO MAKE ORANGE SWEET ROLLS 

 Let's get started with these yummy orange rolls.

We'll start with a little lesson on yeast and then we'll learn how to make orange rolls.

HOW TO ACTIVATE YEAST

Let's get started with the yeast. Don't let it intimidate you. Once you learn how to use yeast, it's really quite easy. 

The main thing you need to know is that yeast thrives in warm temperatures. It can die if temperatures are too hot. And it won't grow if temps are too cool. 

So the temperature matters.

I always say baby bottle warm is a good rule of thumb.

If you want to be precise, you can use a thermometer. Temps between 100° and 110° F are ideal for yeast.

Another thing.

Yeast loves sugar.

It feeds off of it.

It doesn't need a lot, but a tablespoon of sugar can make a big difference in how well your yeast rises.

To activate yeast, place it in a small amount of water with some sugar.

Give it a stir and then let it sit for 5 minutes.

If it gets bubbly and foamy, then it's ready to use.

If it doesn't then the temperature is either too hot or too cool....or your yeast is bad. 

Unless you have really old yeast that hasn't been stored correctly, then most likely it is the temperature. 

I've been baking bread for 30+ years and I've never used yeast that was bad. 

By the way, yeast should be stored in a cool dry place in an airtight container.

I buy in bulk and keep my unopened bags in the freezer. Then transfer to the fridge once I open them. 

With that long introduction into yeast, are you ready to start making these homemade orange rolls?

In a small bowl or measuring cup, mix together 1/4 cup warm water, 1 Tbsp yeast, and 1 Tbsp sugar. Let sit for 5 minutes.

Meanwhile, let's work on the rest of the ingredients. 

In another measuring cup, add 3/4 cup milk and 1/2 cup butter. Heat in the microwave until butter is melted or mostly melted.

Place in the bowl of a stand mixer. 

Add the 1/2 cup sugar, 1 tsp salt, 2 eggs and 2 cups of flour. Mix to combine with the dough hook attachment.
 

Then add the yeast mixture and the remaining 2 cups of flour. Mix on low speed until dough comes together. You can add an additional 1/2 cup of flour if needed.  

This makes a soft dough that is tacky and sticky.

Knead for 5 minutes. 
 

While the dough is kneading turn the oven on the lowest temperature for 2 minutes. 

Then turn the oven OFF.
 

Place a clean kitchen towel over the bowl of dough and place it in the oven. Let the dough rise for 30 minutes. 
While the dough is rising we can make the filling and frosting.

HOW TO MAKE THE ORANGE ROLL FILLING

Melt 4 Tbsp of butter and set aside. 

Measure 1 1/2 cups sugar into a bowl. Place an orange zester over the bowl and zest two oranges into the sugar.

 

I like to do this right over the sugar bowl because then the sugar catches all those juices that spray as you zest. This helps capture all the orange flavor.
  

Stir the sugar and orange zest until completely combined.

MAKING THE CREAM CHEESE ORANGE ROLL FROSTING

Before starting the orange icing, we need to zest and juice two oranges.

 

Using softened cream cheese and softened butter is the best way to ensure creamy frosting with no lumps.

In a small bowl, mix together the 4 oz cream cheese and 2 Tbsp butter. 



Add 2 cups powdered sugar, 2 Tbsp orange juice, fresh orange zest, and 1/2 tsp of vanilla. Mix to combine. 
Mix in an additional 1 cup of powdered sugar. 

Place in the fridge until ready to frost the orange buns.

MAKING THE ORANGE SWEET ROLLS

After about 30 minutes your dough should be double in size. 
 

Roll it out into a rectangle about 24 X 12 inches.

You can roll the dough out on a lightly floured surface. However, I like to spray a little oil on the counter (or silicone mat). This prevents the addition of too much flour.
 

Spread melted butter evenly over the dough. 

Reserve 1/2 cup of the orange sugar.

Sprinkle the rest of the orange sugar over the dough and spread evenly over the surface.

Starting on the long edge, roll up the dough.

 

Cut the dough into 1 to 1 1/2 inch strips.

I always use a serrated knife and cut the pieces with a sawing motion. It works great for me.

I know others use dental floss to cut them. To each their own. 
 

Place the slices on a greased baking dish. 

Cover, set in a warm place and let rise for 20 minutes.
 

Next, pour 1/2 cup cream over the rolls and spread around with a pastry brush. 

Sprinkle the reserved orange sugar over the top of the buns.

Bake at 375 for 20 minutes or until edges are a light golden brown.
 

Let cool at least 15 minutes. Then frost the warm orange rolls.

MORE DESSERT RECIPES

• Old fashioned peach cobbler
• Peanut butter bars with oatmeal
• Tapioca pudding

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