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 (one 1/4-ounce packet); 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, as needed for consistency; 3 teaspoons orange zest, divided

There’s nothing quite like the sweet, citrusy aroma that fills your kitchen when baking these soft, pillowy orange rolls. This Glazed Orange Rolls Recipe is a game-changer – sticky, tender, bursting with bright orange flavor, and topped with a luscious glaze that’s sheer bliss in every bite.

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

Trust me, these glazed orange rolls quickly became a favorite in my house, especially for weekend breakfasts and cozy brunches. The balance of the sweet orange marmalade, buttery dough, and tangy glaze is just something special worth making again and again.

Bright Citrus Flavor: The orange marmalade and zest make each bite zingy and fresh.
Soft, Tender Dough: Buttermilk and butter keep the rolls incredibly moist and fluffy.
Easy to Shape and Slice: I love using dental floss to cut precise rolls without squishing the dough.
Glaze That’s Just Right: Not too sweet, with a hint of vanilla and extra zest to brighten it all.

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

The ingredients in this Glazed Orange Rolls Recipe come together in a way that’s classic but elevated by the bright, fresh orange flavors. Simple pantry staples combine with a few special touches to create that bakery-quality yum factor right at home.

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: The backbone of the dough, fine-tuning the texture based on how much you use.
Granulated sugar: Adds just enough sweetness to gently feed the yeast and flavor the dough.
Instant dry yeast: I love Red Star Platinum because it gives reliable rise without fuss.
Salt: A little salt enhances all the flavors—don’t skip it.
Unsalted butter: Melting it into the dough keeps rolls tender, plus it’s spread inside before rolling.
Buttermilk: Adds tang and moisture for a soft crumb and helps tenderize the dough.
Eggs: Give structure and richness to the bread.
Orange marmalade: Provides that authentic citrus punch in the filling.
Light brown sugar: Adds deep caramel notes contrasting the bright citrus.
Orange juice: Essential for the glaze, balancing sweetness with zing.
Vanilla extract: Warming vanilla melds perfectly with the orange without overpowering.
Confectioners’ sugar: Creates a smooth, sweet glaze that melts onto the rolls.
Orange zest: The finishing touch for extra citrus aroma and flavor.
Milk or cream: Adjusts glaze consistency so it’s pourable but thick enough to coat rolls.

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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

While I love following this classic Glazed Orange Rolls Recipe as is, I’ve found it’s a wonderfully flexible base if you want to experiment a little. Adjust the sweetness, mixing up the filling, or even swap the glaze flavor to keep things interesting!

Variation: One favorite twist I tried was adding finely chopped toasted pecans to the filling for a subtle crunch – it added a lovely texture and nutty contrast.
Dietary: You can swap buttermilk for a plant-based alternative with a splash of vinegar to keep the tang, and use a vegan butter substitute.
Seasonal: In winter, adding a pinch of cinnamon or cardamom to the dough can warm up these rolls beautifully.

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

Step 1: Whip Up the Dough and Let It Rise

Start by mixing your dry ingredients: flour, sugar, yeast, and a pinch of salt. Then you’ll warm the butter and buttermilk just right — I usually heat it gently in the microwave in bursts so it’s warm but not too hot; killing your yeast is the worst! Add the butter-buttermilk mixture along with the lightly whisked eggs to the dry ingredients. Knead until smooth, around 5 to 7 minutes with a stand mixer. The dough will be soft and slightly sticky — that’s perfect! Pop it into a greased bowl, flipping once to coat, cover with plastic wrap, and set it somewhere warm. I like putting mine in a turned-off oven that's just warmed a bit to create a cozy environment.

Step 2: Roll Out, Butter, and Spread the Filling

Once your dough has doubled, punch it down gently and roll it out into a rectangle roughly 26 by 13 inches — just eyeball it against your baking pan. Then, generously spread softened butter, orange marmalade, and sprinkle the brown sugar evenly before rolling it tight from the long edge. Butter and marmalade tend to mingle a bit as you spread – a good thing! This layering of flavors is what makes the rolls sing.

Step 3: Cut the Rolls with a Trick I Learned

Here’s a little secret: I use plain, unwaxed dental floss to slice the dough log instead of a knife. It creates clean cuts without squishing the dough, which keeps your rolls tall and fluffy. I make small hash marks to know exactly where to cut for uniform rounds — about 20 rolls fit perfectly in a 9×13 pan. Arrange the rolls in the pan, cover with plastic wrap, and let them rise again until almost doubled, about an hour.

Step 4: Bake Until Golden

Bake the rolls at 375°F for around 15 minutes — keep an eagle eye on them since every oven’s a bit different, and even a minute can change that perfect softness and color. When the tops are lightly golden and the rolls feel springy, they’re ready.

Step 5: Drizzle with Heavenly Orange Glaze

Whisk together orange juice, vanilla extract, confectioners’ sugar, a pinch of salt, and milk or cream until the glaze is smooth and pourable. Stir in most of your orange zest, then pour it evenly over the warm rolls, letting it melt into every crevice. Sprinkle the remaining zest on top for that fresh, aromatic finish. Serve immediately – oh, the joy of warm orange rolls dunked in glaze!

Top Tip

After making this Glazed Orange Rolls Recipe multiple times, a few tweaks made all the difference for me—here’s what I’ve learned to get yours just right:

Perfect Dough Temperature: Always warm your butter and buttermilk carefully—it shouldn’t be too hot but warm enough to wake up your yeast gently. Too hot and the dough won’t rise.
Use Dental Floss to Cut: Slicing rolls with unwaxed dental floss keeps them round and fluffy without squishing – a total game changer!
Don’t Overbake: Rolling out and slicing sets your cook time, but baking just until lightly golden ensures they stay super tender, not dry.
Warm Oven Rise: I place dough bowls in a turned-off but just-warmed oven for the rise—this cozy spot gets you the best fluffiness reliably.

How to Serve Glazed Orange Rolls Recipe

Garnishes

I usually stick with extra freshly grated orange zest on top — it adds bright color and a fresh zing with every bite. Sometimes a few edible flowers or fresh mint leaves can make these even more eye-catching for company.

Side Dishes

Orange rolls pair beautifully with simple scrambled eggs and bacon for a hearty breakfast. I also love serving them alongside a fresh fruit salad or a yogurt parfait to lighten the indulgence a bit.

Creative Ways to Present

For holidays, I shape the rolls into a wreath or braid before baking. Glazing after baking is key, but you can also add finely chopped candied peel or a dusting of powdered sugar for an extra-special touch.

Make Ahead and Storage

Storing Leftovers

After your orange rolls cool completely, store them in an airtight container at room temperature where they’ll stay soft for up to four days. I usually reheat leftovers with a brief zap in the microwave—about 5 seconds—to bring back that just-baked softness.

Freezing

I recommend baking the rolls fully, then freezing them wrapped tightly in foil or plastic wrap. When you’re ready to enjoy, thaw them at room temp and reheat with the glaze drizzled fresh on top. These keep well in the freezer up to 6 months with very little loss of flavor or texture.

Reheating

To keep them tasting like fresh-baked, I warm rolls wrapped in foil in a 300°F oven for about 10 minutes or microwave individually for 5–10 seconds. Adding a tiny extra drizzle of glaze or a pat of butter revives their shine beautifully.

Frequently Asked Questions:

Can I make the dough and rolls the night before?

Yes! After slicing the rolls, skip the second rise and cover the pan tightly with plastic wrap. Refrigerate overnight, then bring them to room temperature and let rise until nearly doubled (about 1 hour) before baking. This method fits well with busy mornings.

What if I don’t have orange marmalade?

If orange marmalade isn’t available, you can substitute with apricot preserves mixed with fresh orange zest to mimic a similar sweet-citrus flavor for the filling. Just be mindful of the consistency to avoid runny rolls.

Can I use fresh orange juice for the glaze?

Absolutely. Fresh-squeezed orange juice is preferred for its bright flavor. Just make sure your glaze’s consistency isn’t too thin by adjusting the amount of confectioners’ sugar and milk or cream accordingly.

How do I know when the rolls are done baking?

Look for a light golden color on top, springy texture when gently pressed, and an internal temperature if you want to be sure, which should be around 190°F. Avoid overbaking to keep them soft and tender.

Final Thoughts

This Glazed Orange Rolls Recipe holds a special place in my morning routine, turning simple weekends into memorable moments with my loved ones. The harmony of zesty, sweet, and buttery flavors, along with that tempting glaze, is why I keep coming back. Seriously, I can’t recommend baking these enough—you’ll want everyone asking for seconds!