Description

These Best Glazed Orange Rolls are soft, sweet, and bursting with citrus flavor. Made with a tender buttermilk dough filled with buttery orange marmalade and brown sugar, then topped with a luscious orange glaze, they are perfect for breakfast or dessert. The dough is easy to prepare with a stand mixer or by hand, and the rolls rise twice for the perfect fluffy texture. Ideal for a special brunch or cozy morning treat.

Ingredients

Scale

Dough

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

Filling

6 tablespoons unsalted butter, very soft (3/4 of 1 stick)
About 1 cup orange marmalade
1/2 cup light brown sugar, packed

Orange Glaze

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

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Instructions

Make the Dough: In a stand mixer bowl fitted with a dough hook, combine 3 cups flour, sugar, yeast, and salt. Melt butter in a microwave-safe bowl, then add buttermilk and warm to the recommended temperature for your yeast (about 120 to 130F for Red Star Platinum). Whisk eggs lightly. Add melted butter-buttermilk mixture and eggs to dry ingredients. Knead on low for 5 to 7 minutes until dough comes together, adding up to 1/4 cup flour if too wet. Place dough in an oiled bowl, cover, and let rise in a warm spot for 2 to 2 1/2 hours until doubled in size.
Prepare Pan: While dough rises, line a 9x13-inch pan with aluminum foil and spray with cooking spray. Set aside.
Roll Out the Dough & Fill: Punch down risen dough and roll it onto a floured surface to about 26 by 13 inches. Spread softened butter evenly over dough, leaving a 1/2-inch margin. Spread about 3/4 cup orange marmalade thinly, then sprinkle evenly with brown sugar, patting it down lightly.
Slice the Dough: Roll dough tightly into a log starting from the long edge with the seam side down. Mark hash lines for 20 rolls (1 to 1 1/2 inches each). Slice using dental floss to avoid squishing the dough. Place rolls evenly in prepared pan, cover with plastic wrap, and let rise about 1 hour until nearly doubled.
Bake the Orange Rolls: Bake at 375F for 15 minutes, or until lightly golden and cooked through. Watch carefully to avoid overbaking.
Make the Orange Glaze: Combine orange juice, vanilla extract, confectioners’ sugar, and optional salt in a bowl. Whisk to combine, drizzle in milk until smooth and desired consistency forms. Stir in 2 teaspoons orange zest.
Glaze and Serve: Pour glaze evenly over warm rolls, then sprinkle with remaining 1 teaspoon orange zest. Serve immediately for best flavor and texture. Rolls keep at room temperature in an airtight container for up to 4 days and can be reheated briefly in the microwave.

Notes

For overnight preparation, do not let rolls rise after slicing. Cover and refrigerate up to 16 hours, then let rise at room temperature for 1 hour before baking.
To freeze, bake rolls fully, let cool, then freeze up to 6 months. Thaw and glaze before serving.
Use dental floss to slice rolls to prevent compressing the dough and preserve roll shape.
Keep dough slightly wetter rather than dry for softer rolls.
Do not refrigerate baked glazed rolls; they dry out quickly. Store at room temperature instead.

Nutrition

Serving Size: 1 roll
Calories: 250 kcal
Sugar: 15 g
Sodium: 150 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 50 mg