Name: Orange Glazed 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; ¼ cup granulated sugar; 2 ¼ teaspoons instant dry yeast (one 1/4-ounce packet, Red Star Platinum recommended); Pinch salt, to taste; ½ cup unsalted butter, melted (1 stick); ½ cup buttermilk; 2 large eggs, lightly whisked; 6 tablespoons unsalted butter, very soft (3/4 of 1 stick); About 1 cup orange marmalade; ½ cup light brown sugar, packed; ¼ cup orange juice; ½ teaspoon vanilla extract (orange extract may be substituted); 2 cups confectioners’ sugar; Pinch salt, optional and to taste; About 3 tablespoons milk or cream, as needed for consistency; 3 teaspoons orange zest, divided

There’s something truly irresistible about warm, soft rolls glazed with a bright, citrusy orange frosting. This Orange Glazed Rolls Recipe is my go-to when I want a treat that’s both comforting and a little bit special. Trust me, once you make these, you’ll understand why they fly off the plate faster than you can say “more, please.”

A close-up of a single cinnamon roll on a white plate shows multiple soft dough layers spiraled tightly. The roll is covered in a shiny, sticky, golden orange icing that drips down the sides. Around the plate, there are small crumbs and bits of the roll. In the background, there is a white bowl filled with bright orange marmalade and a silver fork resting on a white marbled surface. A blurred orange slice adds a pop of color in the back. The scene is bright with natural light. 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 Orange Glazed Rolls Recipe
Top Tip
How to Serve Orange Glazed Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Orange Glazed Rolls Recipe

Why You'll Love This Recipe

I stumbled upon this Orange Glazed Rolls Recipe when searching for something refreshingly different for brunch, and honestly, it’s been a family favorite ever since. The fragrant orange zest and tender, buttery rolls combine in a way that feels indulgent without being overwhelming.

Perfectly Balanced Flavor: The sweet orange glaze brightens the buttery rolls without being too sugary or heavy.
Soft and Tender Texture: Thanks to the buttermilk and just-right dough hydration, these rolls stay soft for days.
Simple Ingredients: You probably already have everything in your pantry, and no fancy tools are required.
Great for Any Occasion: Whether it’s a cozy weekend breakfast or an elegant holiday brunch, these rolls fit right in.

A close-up of a metal baking tray filled with one layer of freshly baked orange rolls. Each roll is a spiral shape with a light golden-brown color, shiny with a thin layer of white glaze on top. The glaze is unevenly spread, giving a slightly shiny and smooth texture over the soft dough. The tray is placed on a surface with a white marbled texture, and there are pieces of orange visible around the tray, adding a fresh and bright feel to the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the ingredients in this recipe work together to create that perfect combination of flavor and texture. From the tang of buttermilk to the rich orange zest, each component plays a key role — and I’ve tossed in some tips to help you pick the best options.

Flat lay of a small mound of pale all-purpose flour, a small white ceramic bowl of granulated sugar, a small pile of light brown sugar, two whole uncracked brown eggs, a small white ceramic bowl of melted golden unsalted butter, a small white ceramic bowl of warm buttermilk with a smooth texture, a small white ceramic bowl overflowing with glossy orange marmalade, a small white ceramic bowl filled with bright orange fresh orange zest, a small white ceramic bowl containing fresh orange juice, a small white ceramic bowl of pure white confectioners’ sugar, a small white ceramic bowl of creamy milk, and a pinch of coarse salt grains neatly arranged in a small heap, all placed 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: This gives the rolls just the right structure without being too dense; spoon it lightly into your measuring cup for accuracy.
Granulated sugar: Balances the slight tang from the buttermilk and yeast for that soft sweetness.
Instant dry yeast: I use Red Star Platinum because it’s reliable and active, but any good instant yeast will work well.
Salt: Just a pinch to enhance flavor and balance sweetness.
Unsalted butter: Both melted into the dough and softened for the filling—makes all the difference for buttery richness.
Buttermilk: Adds tenderness and a subtle tang, which pairs beautifully with the orange glaze.
Eggs: These enrich the dough, giving the rolls their lovely tender crumb.
Orange marmalade: The star filling ingredient, bringing citrusy sweetness and a bit of texture.
Light brown sugar: Adds molasses notes that deepen the filling’s flavor.
Orange juice: Freshly squeezed juice is best for the glaze’s bright, natural tang.
Vanilla extract: Enhances flavor complexity; you can swap with orange extract for an extra punch.
Confectioners’ sugar: Makes the glaze luscious and smooth.
Milk or cream: Adjusts glaze consistency for perfect drizzling.
Orange zest: I divide it between the glaze and sprinkle on top to boost that fresh orange aroma.

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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

One of the things I love most about this Orange Glazed Rolls Recipe is how flexible it is. I usually stick to the original, but over time I’ve learned you can tinker with it to suit different tastes and occasions.

Variation: On some mornings, I swap out the orange marmalade for apricot preserves to mix things up — it adds a sweet twist that still pairs nicely with the glaze.
Dairy-Free Version: Using a dairy-free butter substitute and almond milk in place of buttermilk worked surprisingly well when a friend visited vegan.
Extra Zest: Feel free to add a little extra orange zest into the dough itself for a more vibrant citrus scent popping through the roll.
Make It Larger or Smaller: Depending on how many guests you expect, you can shape fewer, wider rolls or snack-sized mini versions for fun finger food.

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

Step 1: Mixing and Kneading the Dough

I start by combining the dry ingredients in my stand mixer bowl—flour, sugar, yeast, and salt. Then I melt the butter with buttermilk in the microwave until nicely warm (about 120°F if you’re using Red Star Platinum yeast). The warmth wakes up the yeast without killing it, so take care with the temperature. Adding the eggs into the mixture boosts richness, and then I let the mixer’s dough hook knead everything for roughly 5-7 minutes. The dough should feel a bit tacky but hold together well. If it’s too wet or too dry, I gently adjust with a tablespoon or two of flour or buttermilk, but I prefer the dough to be slightly soft rather than stiff.

Step 2: First Rise — A Warm, Cozy Place Is Key

After kneading, I transfer my dough into an oiled bowl, flipping the dough so each side gets coated lightly with oil. Then, I cover it tightly with plastic wrap and pop it inside my oven after preheating it for a minute at 400°F, then turning it off. This creates a perfect draft-free, warm spot for about 2 to 2.5 hours until it doubles in size. It can feel like magic watching the dough slowly puff up, and if your kitchen feels chilly, this trick really helps speed the process without stressing the yeast.

Step 3: Rolling and Filling the Dough

Once the dough has risen beautifully, I give it a gentle punch down and roll it out on a floured surface into a rectangle around 26-by-13 inches. Don’t stress exact measurements – eyeballing is fine here, especially if you use your baking pan as a guide. Spreading the softened butter evenly over the surface creates a perfect sticky base for the orange marmalade. Then, I spread the marmalade (roughly ¾ cup) so the flavor shines through without leaking, sprinkling brown sugar on top for that caramelized sweetness. This gets gently patted to help everything stick together for the next step — rolling it up tight from the long edge.

Step 4: Slicing Rolls Using an Old Trick

Here’s a tip I swear by — instead of grappling with a knife that can squish your soft log, I use plain unwaxed dental floss to slice the rolled dough. I mark the log with small hash marks to guide me into 20 even rolls, about 1 to 1.5 inches thick. This keeps the slices clean and uniform, which means even baking and a nicer look. I arrange the rolls snugly in a foil-lined and greased 9x13 pan — five rows of four — then cover everything to let them rise again for about an hour until nearly doubled.

Step 5: Baking to Golden Perfection

Bake these beauties at 375°F for around 15 minutes. Ovens and rising times vary, so keep a close eye during the last few minutes — you want just a hint of golden on top. That perfect moment is when the rolls smell amazing and look soft but baked through. I’ve learned over time that a couple minutes can make a big difference, so don’t rush this part.

Step 6: Whipping Up the Zesty Orange Glaze

While the rolls are baking, I whisk together the glaze ingredients — orange juice, vanilla, confectioners' sugar, a pinch of salt, and milk to loosen things up. Adding orange zest here and sprinkling some on top once glazed kicks the citrus notes way up. I pour the glaze generously over warm rolls the moment they come out of the oven. It melts in gorgeously and makes each bite so indulgent.

Top Tip

These tips come from the many times I’ve made this Orange Glazed Rolls Recipe, tweaking it to perfection and avoiding common pitfalls. They’re the secrets I wish I’d known when I first started baking.

Temperature Matters: Make sure your butter-buttermilk mixture is warm and not hot to keep your yeast happy and productive.
Floss For Slicing: Using unwaxed dental floss to slice the roll log keeps each piece perfect without squishing the dough.
Don’t Overbake: Your rolls should be golden but still soft; overbaking dries them out and dulls the flavor.
Glaze While Warm: Pouring the orange glaze on fresh-baked warm rolls helps it soak in beautifully.

How to Serve Orange Glazed Rolls Recipe

orange glazed rolls - Serving Suggestion

Garnishes

I like to keep the garnishes simple because the rolls already sing on their own — a dusting of extra orange zest on top adds a lovely, fresh fragrance and a pop of color. Sometimes a few finely chopped candied orange peel bits add a little chew and sweetness that’s fun to bite into.

Side Dishes

Pair these rolls with a cup of freshly brewed coffee or a warm mug of chai tea for a cozy morning treat. If serving at brunch, I often accompany them with scrambled eggs or a fresh fruit salad for a balanced, colorful plate.

Creative Ways to Present

For holidays or special occasions, I’ve arranged the rolls in a spiral bundt pan to make a stunning pull-apart centerpiece. Drizzling extra glaze while still warm and topping with a few edible flowers creates an elegant look that never fails to impress guests.

Make Ahead and Storage

Storing Leftovers

When we have leftovers — which is rare — I store the rolls in an airtight container on the counter. They stay soft and tasty for up to 4 days without needing refrigeration, and I find warming them for 5-10 seconds in the microwave revives their softness nicely.

Freezing

I usually bake the rolls fully, let them cool, then freeze in a sealed bag or container. They last up to 6 months frozen. When ready to enjoy, I thaw at room temperature and warm them gently in the oven before glazing. This method keeps the rolls fresh without losing that tender texture.

Reheating

To reheat leftovers, I lightly cover the rolls with foil and warm in a 325°F oven for about 10 minutes, or until warmed through. This method keeps them soft and prevents the glaze from melting too much. A quick zap in the microwave works well for single rolls too if you’re pressed for time.

Frequently Asked Questions:

Can I make Orange Glazed Rolls Recipe ahead of time?

Yes! After slicing and placing the rolls in the pan, simply cover and refrigerate overnight (up to 16 hours). When ready to bake, bring them to room temperature and allow to rise for about an hour, then bake as instructed.

What’s the best way to slice the rolls?

I highly recommend using plain, unwaxed dental floss instead of a knife to slice the dough log. It cuts cleanly without squishing or compressing the dough, making uniform rolls easier to achieve.

Can I substitute orange marmalade with something else?

Absolutely! Apricot or peach preserves work nicely as alternatives and provide a different but still delicious fruity flavor in the filling.

How long do these rolls stay fresh?

These orange glazed rolls stay fresh at room temperature for up to 4 days when stored in an airtight container. For longer storage, freezing baked rolls is your best bet.

Final Thoughts

Making this Orange Glazed Rolls Recipe is like creating a little bit of sunshine in your kitchen. It always feels like a mini celebration when the bright orange glaze hits that soft, buttery roll just right. I hope you enjoy making and sharing these as much as I do — they’re guaranteed to bring smiles, and maybe a little orange zest in your day.