Melt in your mouth ORANGE ROLLS!

Orange Rolls

If I could choose anything in the world for breakfast, it would be these Orange Rolls.  They are so soft and tender and literally melt in your mouth!  This sweet roll dough recipe is versatile. Once you know how to make this dough, you can get creative and make whatever kind of sweet rolls you love. Cinnamon? Nuts and caramel? Lemon zest?  The possibilities are endless!

First things first.  The dough.

1 pkg. yeast

3/4 c. warm water

1/3 c. sugar

1 t. salt

1/3 c. oil

3 eggs, beaten

¼ c. evaporated milk

4 -4 ½ c. flour

Dissolve yeast in warm water.  Add remaining ingredients.  The dough will be soft.  Turn out onto a floured surface and knead until smooth and elastic (about 5 minutes.)  Cover with a clean kitchen towel and allow to rise until double in bulk.  Punch down.  (If you make this i your mixer using a dough hook, knead on medium speed for 6 minutes.)

Shape the dough into an 15 x 18″ rectangle.  Spread the rectangle with melted butter.  Sprinkle liberally with white sugar and drizzle with a little bit of (thawed) orange juice concentrate.  And just to make it more flavorful, sprinkle with freshly grated orange peel.  Roll up the from the long side.  (The roll should be 15” long.)  Cut into 15 – 1” slices.  Place each slice into really well greased muffin tins (you will need 2 tins for this OR I use my 24 Cup Muffin/Cupcake Pan – BTW, this is a huge time saver. One batch in the oven and you’re done!) Cover with a clean towel and allow to rise about 3 hours!  (No, that is not a typo!  These need to be huge and light!)  When fully risen, bake at 350° for about 15 minutes until golden.  Allow to cool in pan.


1 stick butter, softened (1/2 cup)

1 – 2 t. orange zest

1 lb. powdered sugar

2 T. orange juice concentrate

A few drops of water

Cream together the butter and orange zest.  Add half of the powdered sugar, then the orange juice concentrate.  Slowly add in the rest of the powdered sugar and a few drops of water, if necessary, to make it a spreading consistency.  Spread over room temperature or slightly warm (not hot) rolls.

You’re gonna love these!

11 thoughts on “Orange Rolls

  1. Annabelle

    I have been so wanting to make a recipe like this but in a mini muffin pan. Had them at a lunch restaurant and they were to die for. I’m just confused as to how to make the recipe be for a small muffin. Would you cut the dough in half and roll thin to the original measurement and then cut and put in the pans. How long would you guess to back them? Any suggestions or help would be so much appreciated. Thanks for posting this delicious sounding recipe.

    1. grandmabee Post author

      It would be worth experimenting. A mini version of these would be wonderful! I would probably roll the dough a little thinner so you could roll it smaller. I would imagine that in a mini muffin pan, you wouldn’t need the dough to be any wider than about 5-6″. I would also, probably cut them into 1/2″ slices? Then you could roll it up and still fit it into the little mini pan. Please let me know if you try it. I’d love to know how it works! I’m sure this recipe would make a bunch of mini ones!

  2. Lyndsay Rae

    Can I make them on a 9×13 Pan instead of the muffin tin?? Or would it increase the cooking time to long? Is the advantage of muffin tins the short cook time for moist, light rolls?

    1. grandmabee Post author

      I think if they were nestled close together like in a 13 x 9 pan, they may take longer to bake. (Especially the ones in the middle.)

  3. Brandy

    I was wondering if you could let them rise longer? I was thinking start them at night and then that way I could just throw them in the oven in the morning.

    1. grandmabee Post author

      I think if they were in a cool-ish place, they would rise slower…try it out and see how they work!

    1. grandmabee Post author

      I have never had good luck freezing unbaked yeast dough. You might want to just bake them and freeze them (and add the icing after thawing.)


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