Orange Knotted Sweet Rolls Recipe is one of those delightful treats that fill your kitchen with the scent of fresh oranges and warm dough. These tender, slightly sweet rolls shaped into adorable knots are perfect for weekend brunches or special family gatherings. Trust me, once you make them, you'll wonder how you ever lived without their citrusy charm.
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Why You'll Love This Recipe
I’ve made plenty of sweet rolls over the years, but there’s something incredibly satisfying about these knotted orange rolls. The blend of fresh orange zest in both the dough and glaze makes this recipe truly stand out, instantly brightening your morning. Plus, the knot shape adds a fun twist that’s just as tasty as it is pretty on the plate.
- Fresh Orange Flavor: The zest and juice create a vibrant citrus note that’s uplifting and natural, not artificial.
- Soft, Tender Dough: The milk and eggs make the bread rich yet fluffy, perfect for a sweet breakfast roll.
- Fun Knot Shape: These aren’t your typical buns — they’re whimsical, bite-sized, and fun to shape with family or friends.
- Versatile & Customizable: Whether you want to add nuts, spices, or swap the glaze, it’s easy to make this recipe your own.
Ingredients & Why They Work
Each ingredient in this Orange Knotted Sweet Rolls Recipe plays a crucial role in building flavor, texture, and that delightful orange aroma that makes these rolls so memorable. Here’s what you need and a bit about why it works so well.
- Granulated Sugar: Using sugar in two stages helps activate the yeast and sweeten the filling, giving the rolls balanced sweetness.
- Active Dry Yeast: The magic behind those light, fluffy knots, it helps the dough to rise perfectly.
- Warm Water: Essential for proofing the yeast, it wakes the yeast gently without killing it.
- Whole Milk: Scalding the milk adds richness and tenderness to the dough by impacting gluten development.
- Eggs: They enrich the dough, giving softness and a slight golden hue after baking.
- Salt: Balances the sweetness and enhances all the flavors.
- Orange Zest: Freshly grated zest is key—full of essential oils that make the rolls smell and taste amazing.
- All-Purpose Flour: The backbone of the dough, providing structure but remaining tender.
- Salted Butter: For the filling, softened to spread easily and adds a creamy richness that melts during baking.
- Powdered Sugar: For the glaze, it melts smoothly and balances the tartness of the orange juice.
- Orange Juice: Fresh squeezed juices give the glaze that perfect citrus punch without added artificial flavors.
Make It Your Way
One of my favorite things about this Orange Knotted Sweet Rolls Recipe is how easy it is to add your own spin. I like to play with the filling or try different garnishes depending on the season or mood. You should definitely make it your own!
- Zesty Cinnamon Variation: I love sprinkling a little cinnamon along with the orange zest for a warming twist. It’s perfect for cozy mornings.
- Nutty Add-ins: Toasted pecans or walnuts folded into the filling add a delightful crunch and complement the citrus beautifully.
- Dairy-Free Option: Swap the butter for coconut oil and use a plant-based milk to make these rolls dairy-free — they stay soft and delicious!
- Extra Sweet Glaze: If you’re in the mood for indulgence, drizzle extra glaze or add a splash of vanilla to your orange icing.
Step-by-Step: How I Make Orange Knotted Sweet Rolls Recipe
Step 1: Activate Your Yeast and Prepare the Milk
Start by proofing your yeast: mix warm water, 2 tablespoons of sugar, and the dry yeast until it’s foamy—about 5 minutes. This tells you the yeast is alive and ready. Meanwhile, scald your milk by heating it until you see bubbles along the edges and a little steam. This step helps develop a tender dough — just be sure to cool the milk for about 10 minutes before adding it to prevent killing the yeast.
Step 2: Mix and Knead the Dough
Once your yeast is bubbly, stir in the remaining sugar and salt. Add your eggs, cooled scalded milk, 2 cups of flour, and orange zest. Beat on medium for two minutes until smooth. Switch to your dough hook and add the rest of the flour a cup at a time, kneading until you get a smooth, slightly sticky dough—it usually takes about five minutes. Don’t rush here; kneading well makes all the difference for that soft texture.
Step 3: First Rise and Rolling Out
Transfer your dough to a greased bowl, cover with plastic wrap, and let it rise until doubled, about an hour. Once it’s puffed up beautifully, roll it out into a big rectangle. Spread softened butter all over, then sprinkle sugar and extra orange zest on top for that lovely, sweet citrus layer.
Step 4: Folding and Cutting Strips
Fold one long side of your dough over by about a third, then fold the other long side over to meet it—kind of like folding a letter. This layering traps the butter and sugar inside the dough layers. Now cut the dough into 16–20 strips, each about one inch wide. I use a pizza cutter—it’s faster and cleaner than a knife for this step.
Step 5: Knotting Your Rolls
Grab one strip, cross one end over the other to form a loop, then push one end through the loop to make a knot. Place each knotted roll on a baking sheet lined with parchment. Don’t worry if they look uneven—that rustic charm is part of the fun. Cover loosely and let them rise for another 30 minutes until puffy and ready to bake.
Step 6: Baking and Glazing
Bake at 400°F (200°C) for 8 to 10 minutes, keeping an eye on them as they should turn just lightly golden on top. While they bake, whisk together powdered sugar, orange zest, and orange juice until smooth for the glaze. Once your rolls are out of the oven and slightly cooled, drizzle or brush the glaze generously over the warm knots and let it set for 30–45 minutes before serving.
Top Tip
Over the years of making these, a few details have transformed my baking—trust me, these tips will make your Orange Knotted Sweet Rolls Recipe truly shine.
- Proof Your Yeast Properly: Always check that your yeast foams within 5 minutes in warm water with some sugar. If it doesn’t, starting over will save you frustration later.
- Scald Your Milk: Don’t skip this step—the slight heating changes the proteins and keeps your rolls ultra-soft and tender.
- Don’t Over-Flour Dough: The dough should feel slightly sticky but pliable. Adding too much flour will dry your rolls out.
- Let Rolls Cool a Bit Before Glazing: If they’re too hot, the glaze will melt off completely, losing that pretty shine and flavor.
How to Serve Orange Knotted Sweet Rolls Recipe
Garnishes
I usually top these rolls with a little extra fresh orange zest right after glazing for a pop of color and an extra boost of aroma. Sometimes, I add a few edible flowers or a light dusting of powdered sugar when serving to guests — it feels like a celebration in each bite.
Side Dishes
Pairing these rolls with fresh fruit salad or a dollop of whipped cream makes breakfast feel extra special. I also love them alongside scrambled eggs or a creamy yogurt parfait for a balanced weekend brunch.
Creative Ways to Present
For holiday gatherings, I arrange these knotted sweet rolls in a circular pattern on a big platter, making an edible wreath that’s irresistible. Another fun idea is placing them in muffin tins so they bake into perfectly portioned bundles—great for serving at parties!
Make Ahead and Storage
Storing Leftovers
Leftover rolls store beautifully in an airtight container at room temperature for up to two days. I usually wrap them in plastic wrap and place them in a bread box or cupboard to keep them soft without drying out.
Freezing
These rolls freeze wonderfully! I let them cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag. When I want them, I thaw overnight in the fridge and reheat gently.
Reheating
To revive the rolls, I pop them in a 350°F oven for about 5–10 minutes or until warmed through. This makes the crust soft again and refreshes the orange glaze without drying them out. Microwave is quick but can make them a bit chewy, so I prefer the oven method.
Frequently Asked Questions:
Yes! You can substitute instant yeast for active dry yeast using the same amount. Just mix it directly into the flour before adding liquids, and you can skip the proofing step. However, proofing active dry yeast helps confirm it’s active, so if you use instant yeast, your dough might rise a bit faster.
The orange zest is a star ingredient here. It contains essential oils that give these rolls their bright, fresh citrus aroma and flavor. Using fresh zest (not dried) from unwaxed oranges gives the best taste. Without it, the rolls lose their signature orange punch.
Absolutely. You can prepare the dough, shape the rolls, then refrigerate them overnight during the second rise. The next day, just bake them fresh for best texture and flavor. Alternatively, bake ahead and freeze the rolls for later reheating.
Lightly flour your work surface and rolling pin, but don’t overdo it—too much flour can dry the dough. Also, keep your hands lightly floured to prevent sticking while tying the knots. Using a pizza cutter helps create clean edges, making knotted shaping easier.
Final Thoughts
Making these Orange Knotted Sweet Rolls Recipe has become a little weekend tradition for me—and something I’m always excited to share at brunch. Their light citrus flavor, soft texture, and charming shape never fail to impress. I hope you enjoy baking and eating them as much as I do. Give it a try in your kitchen, and I promise they’ll brighten your day in the best possible way.
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Orange Knotted Sweet Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 50 minutes
- Yield: 24 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Deborah’s Knotted Orange Sweet Rolls are soft, fluffy sweet rolls infused with fresh orange zest and filled with a buttery orange sugar filling. Tied in a unique knot shape and topped with a tangy orange glaze, these rolls are perfect for breakfast or brunch, offering a delightful citrus twist on classic sweet rolls.
Ingredients
Orange Rolls
- 4 Tablespoons granulated sugar divided
- 2 Tablespoons active dry yeast
- ½ cup warm water
- 1 ⅓ cups whole milk scalded
- 2 large eggs
- 1 ½ teaspoons salt
- 1 Tablespoon orange zest (from 1 orange)
- 5 cups all-purpose flour (625g)
Filling
- ½ cup salted butter softened
- ½ cup granulated sugar
- 2 Tablespoons orange zest (from 2 oranges)
Orange Glaze
- 1 ½ cups powdered sugar
- 1 Tablespoon orange zest
- 2-3 Tablespoons orange juice
Instructions
- Proof the yeast: In a small bowl, combine warm water, 2 tablespoons of sugar, and the active dry yeast. Allow it to proof until foamy, about five minutes. Meanwhile, scald the milk by heating it in a small saucepan over medium-high heat without stirring just until bubbles form around the edge of the pan and the milk starts to steam. Remove from the heat and let cool for 10 minutes.
- Mix dough ingredients: Once the yeast has proofed, stir in the remaining 2 tablespoons of sugar and salt. Add eggs, the slightly cooled scalded milk, 2 cups of flour, and orange zest. Beat with a paddle attachment until smooth, about 2 minutes.
- Knead the dough: Switch to a dough hook and add the remaining flour 1 cup at a time, kneading until a smooth, soft dough is formed, about 5 minutes on medium speed. Transfer the dough to a large greased bowl and cover tightly with plastic wrap. Let the dough rise for 1 hour or until doubled in size.
- Prepare the filling and roll dough: Roll out the dough into a large rectangle. Spread softened butter evenly over the dough's surface, then sprinkle with granulated sugar and reserved orange zest for the filling.
- Fold and cut: Fold one long edge of the dough over about one third of the way, then fold the other long edge similarly, creating a tri-fold like an envelope lengthwise. Use a pizza cutter or sharp knife to cut into 16-20 strips approximately 1 inch wide.
- Shape knots: Take each strip, cross the ends over to form a loop, then push one end through the loop to create a knot. Place each knotted roll on a baking sheet.
- Second rise: Cover the shaped rolls loosely with plastic wrap or a clean kitchen towel. Let them rise for 30 minutes until puffy.
- Bake: Preheat oven to 400°F. Bake the rolls for 8-10 minutes or until lightly browned on top.
- Make the glaze: While the rolls bake, whisk powdered sugar, orange zest, and 2-3 tablespoons orange juice together until smooth.
- Glaze and cool: Brush or drizzle the orange glaze over the warm rolls. Let the glaze set for 30-45 minutes before serving.
Notes
- To reheat, place rolls on a baking sheet and warm in a 350°F oven until heated through, about 5-10 minutes.
- For frozen rolls, thaw them on the counter before reheating as directed.
- Deborah’s original method involves dipping dough strips in melted butter instead of spreading softened butter and sugar on the dough, resulting in more buttery but less sweet rolls. Both shaping methods are delicious.
Nutrition
- Serving Size: 1 roll
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
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