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 (1 1/4-ounce packet, Red Star Platinum recommended); 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); About 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; About 3 tablespoons milk or cream, or as needed for consistency; 3 teaspoons orange zest, divided

There’s something magical about waking up to the sweet aroma of fresh-baked orange rolls. This Glazed Orange Rolls Recipe is my go-to for a cozy weekend treat that’s tender, citrusy, and topped with a glossy orange glaze that’s impossible to resist.

The image shows a single cinnamon roll with a glaze on top, placed on a white plate. The roll is light brown with a shiny, sticky orange glaze that drips down the sides. The roll has a spiral shape with visible layers of dough and glaze. Around the plate, there are small crumbs and bits of glaze. In the background, there is a white bowl with more orange glaze and a slice of orange resting on its rim. A silver fork with some pieces of the cinnamon roll is partially visible to the left. The surface underneath the plate is a white marbled texture. 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

Honestly, I was hooked on this Orange Rolls recipe from the very first bite. The combination of the soft, buttery dough, the sweet-tart marmalade filling, and that irresistible glaze makes it a true showstopper—and it’s easier than you might think!

Fluffy & Tender Dough: The dough yields super soft rolls thanks to the blend of buttermilk and butter, making each bite melt in your mouth.
Zesty Orange Flavor: Orange marmalade mixed with brown sugar inside and a fresh orange zest glaze on top brings vibrant citrus brightness.
Easy to Customize: Whether you opt for orange extract instead of vanilla or add a sprinkle of nuts, this recipe adapts to what you love.
Perfect for Any Occasion: These rolls are a hit at brunches, holiday breakfasts, or simply a special weekend indulgence.

This image shows a baking tray lined with foil, filled with nine golden orange rolls arranged in three rows of three. Each roll has a smooth, shiny glaze, making the spirals of dough distinct, with a slightly sticky texture. The rolls have a soft, fluffy look under the glaze, and small bits of orange zest are visible on top, adding a speckled texture and bright color contrast. The tray is set on a white marbled surface with slices of fresh orange nearby, adding fresh and vibrant color to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a key role here—from the tenderizing buttermilk in the dough to the sweet balance the orange marmalade brings. I always aim for fresh ingredients for the best flavor and ease of work.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl filled with granulated sugar, a pinch of fine salt on the white marble, two whole uncracked brown eggs, a small white ceramic bowl holding melted unsalted butter, a small white ceramic bowl of warm buttermilk, a small white ceramic bowl of orange marmalade, a small white ceramic bowl packed with light brown sugar, a small white ceramic bowl containing fresh orange juice, a small white ceramic bowl filled with vanilla extract, a small white ceramic bowl of fine confectioners’ sugar, a small white ceramic bowl with fresh milk or cream, and fresh orange zest arranged neatly 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: Provides the perfect structure—too much makes it dense, so I add just enough to keep the dough soft and pliable.
Granulated sugar: Just enough sweetness in the dough to complement the filling, without overpowering it.
Instant dry yeast: Red Star Platinum works fantastic for me; it gives a reliable rise and lovely crumb texture.
Salt: Balances the sweetness and enhances the dough’s flavor—just a pinch does wonders.
Unsalted butter (melted & softened): Adds richness and moisture, making the rolls buttery and tender.
Buttermilk: Its slight acidity tenderizes the dough and helps create fluffy, soft rolls.
Eggs: Adds structure and richness while enhancing the dough’s golden color.
Orange marmalade: The star filling ingredient that brings bright, sweet citrus with a bit of texture.
Light brown sugar: Adds a deeper, caramel-like sweetness inside the rolls.
Orange juice: In the glaze, it gives pure citrus punch that cuts through the sweetness.
Vanilla or orange extract: To round out the glaze with an extra layer of aroma and warmth.
Confectioners’ sugar: The base for that silky smooth glaze that ties everything together.
Salt (optional in glaze): A pinch balances the glaze’s sweetness for a better overall flavor.
Milk or cream: Helps achieve the perfect drizzle consistency for the glaze.
Orange zest: Adds fresh bursts of flavor and a bit of texture in the glaze and on top.

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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

I love to tweak this Glazed Orange Rolls Recipe based on the season or mood. Sometimes I add a sprinkle of chopped walnuts or pecans inside for crunch, or swap out vanilla extract in the glaze for more orange extract for that extra citrus burst.

Variation: Once, I tried adding a teaspoon of cinnamon to the brown sugar filling—such a cozy twist that paired beautifully with the orange!
Dairy-free option: Use a plant-based butter and oat milk with a splash of lemon juice as a buttermilk substitute; it works surprisingly well.
Mini rolls: Roll tighter and slice smaller for cute individual portions that bake faster and are perfect for parties.
Make it gluten-free: I haven’t tried this yet myself, but swapping in a trusted gluten-free flour blend with xanthan gum might work. Let me know if you experiment!

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

Step 1: Wake Your Yeast Gently

Start by warming your melted butter and buttermilk carefully—aim for warm, not hot. This step is key because if the liquid’s too hot, it kills the yeast, and your rolls won't rise. I usually heat the mixture in short bursts in the microwave and swirl it between intervals. Having a digital thermometer handy to check it’s in the perfect range (around 120°F for Red Star Platinum yeast) helps me avoid guesswork.

Step 2: Mix and Knead the Dough

Next, combine your dry ingredients—flour, sugar, yeast, and salt. Pour in your warm butter-buttermilk mix and eggs, then turn your mixer on low with the dough hook attachment. Kneading the dough for about 5-7 minutes is usually just right for me. The dough should be slightly sticky, soft, and pull away from the sides of the bowl. If it’s too wet, add flour gradually, but remember, softer dough means lighter rolls!

Step 3: First Rise – Patience Pays Off

Place the dough in a generously oiled bowl and cover it to rise in a warm, draft-free spot. I like to stick mine in my powered-off oven preheated just a bit beforehand. It gets the temperature just right—around 85°F. It typically takes 2 to 2 ½ hours for the dough to double, but if your kitchen’s chilly, it might take longer, and that’s totally fine.

Step 4: Roll Out and Fill with Love

After the dough’s puffed up beautifully, punch it down gently and roll it out on a floured surface to roughly a 26-by-13-inch rectangle. Spread softened butter evenly, then a thin layer of orange marmalade, followed by a sprinkle of brown sugar. The butter melts slightly into the marmalade, creating this rich, tangy, sweet base that’s pure comfort.

Step 5: Roll, Slice, and Arrange

Roll the dough tightly from a long edge into a log, seam side down. I make small hash marks for 20 rolls (about 1 to 1 ½ inches each) – it keeps things neat. Here’s a trick I swear by: use unwaxed dental floss to slice instead of a knife. It slices cleanly without squishing or messing up the shape of the rolls.

Step 6: Second Rise - Nearly Doubled and Ready

Place your sliced rolls in a greased 9x13-inch pan in 5 rows of 4. Cover and let them rise again until almost doubled—usually around 1 hour. If you want to prep ahead, you can refrigerate the rolls before this second rise and bake them the next day (see my notes below for timing).

Step 7: Bake to Golden Perfection

Bake at 375°F for about 15 minutes, watching carefully. Every oven bakes a bit differently, so I watch like a hawk near the end to catch the rolls at a light golden brown—overbaking dries them out, and nobody wants that.

Step 8: Whip Up That Orange Glaze

While the rolls are still warm, mix together orange juice, vanilla (or orange) extract, powdered sugar, and a pinch of salt. Add milk or cream little by little until you reach a smooth, pourable glaze consistency. Stir in two teaspoons of orange zest, and then drizzle over your fresh rolls. Sprinkle remaining zest on top for extra pop and that gorgeous look.

Top Tip

From my experience baking these more times than I can count, a few simple tricks take your Orange Rolls from good to outstanding. Here are my favorites to help you get that perfect batch:

Perfect Liquid Temperature: Always check your butter-buttermilk mixture temperature before adding yeast—too hot and you’ll kill it, too cold and it won’t activate well.
Floss Over Knife: Using unwaxed dental floss to slice the rolled dough keeps each orange roll shaped beautifully and avoids squashing the dough.
Don’t Skip the Second Rise: It might feel tempting to rush through, but that second rise ensures fluffy, soft rolls. Plan ahead or refrigerate overnight for convenience.
Watch Your Bake Time Closely: Ovens differ—set a timer but keep an eye in the final minutes to prevent overbaking and dryness.

How to Serve Glazed Orange Rolls Recipe

glazed orange rolls - Serving Suggestion

Garnishes

I usually keep it simple with some extra fresh orange zest sprinkled on top right after glazing. For special occasions, a light dusting of powdered sugar or a few toasted almonds scattered on the glaze adds a lovely touch and texture.

Side Dishes

These rolls stand out on their own, but I love pairing them with fresh fruit salad, a cup of rich coffee or tea, or even savory scrambled eggs for a well-rounded brunch feast.

Creative Ways to Present

For holiday breakfasts or brunch parties, I arrange the rolls in a festive circular pattern on a large tray and add edible flowers and fresh orange slices around the edges. It’s a little extra effort, but guests always comment on how special it looks—and tastes!

Make Ahead and Storage

Storing Leftovers

I keep leftover rolls in an airtight container at room temperature for up to 4 days. To freshen them up, pop a roll in the microwave for about 5 seconds—it’s like magic, soft and warm again.

Freezing

I’ve frozen these orange rolls after baking and cooling. Just wrap them tightly in foil and place in a freezer-safe bag for up to 6 months. When you want a treat, thaw overnight in the fridge, then warm gently before glazing and serving.

Reheating

I prefer reheating in the microwave at 50% power for about 30 seconds or until warm—too much heat dries them out. If you have a toaster oven, a quick warm-up there works great too, just be sure to cover lightly with foil so the rolls don’t over-crisp.

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes! You can prepare the dough the night before, let it do its first rise, then punch it down, shape, slice, and refrigerate the rolls in the pan covered with plastic wrap. In the morning, let them warm up and rise again before baking for the best results.

What’s the best way to slice the rolls?

Using unwaxed dental floss to slice the rolled dough is the slickest method. It cuts cleanly without squishing or deforming the rolls, unlike knives which can compress the dough and make uneven rolls.

Can I substitute orange marmalade with something else?

If you don't have orange marmalade, you can use apricot preserves or another citrus jam, but the rolls won't have quite the same bright orange flavor. I recommend sticking with orange marmalade if possible for that authentic zing.

How can I make these rolls dairy-free?

You can substitute the butter with a vegan or plant-based butter and replace buttermilk with a mixture of plant-based milk and a teaspoon of lemon juice or vinegar to mimic the acidity. This tweak works well without sacrificing texture.

Final Thoughts

This Glazed Orange Rolls Recipe holds a special place in my kitchen rotation because it brings together comfort, bright flavor, and that just-baked joy in every bite. It’s the kind of recipe you’ll want to share with friends and family—or just savor quietly with a cup of coffee and a good book. Trust me, once you make these, you’ll be making them again and again.