There’s something utterly comforting about fresh, warm sweet rolls that fill your kitchen with a citrusy aroma. The **Orange Knotted Sweet Rolls Recipe** I’m sharing today is one of my favorites — soft, fragrant, and just begging for that sticky-sweet glaze drizzled on top. You’ll love how the subtle orange zest wakes up your taste buds without being overpowering.
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Why You'll Love This Recipe
I have to say, this Orange Knotted Sweet Rolls Recipe holds a special place in my heart. It’s not just about the taste (though that’s incredible), but the whole sensory experience — that citrusy fragrance, the soft, fluffy dough, and the way the knotted shape looks so charmingly homemade. Plus, it's fun to make! Nothing beats pulling these golden beauties out of the oven on a lazy weekend morning.
- Bright, natural flavor: The orange zest and juice infuse the dough and glaze with just the right amount of citrus brightness, making these rolls feel fresh and lively.
- Soft, tender dough: Thanks to the scalded milk and yeast method, you get rolls that are fluffy and tender, with a melt-in-your-mouth texture every time.
- Fun knotted shape: The unique knotted form adds personality to your rolls and makes them perfect for sharing at brunch or casual gatherings.
- Sticky, sweet glaze: The powdered sugar orange glaze is simple to whip up and finishes the rolls with a lovely shiny, citrus-kissed coat that keeps them moist.
Ingredients & Why They Work
This recipe uses classic bread ingredients, enhanced by orange zest and juice for that signature flavor. Scalding the milk helps improve the dough’s softness, while the yeast and warm water get things beautifully fermented to that perfect rise.
- Granulated sugar: Split between activating the yeast and sweetening the dough and filling, it balances sweetness without overpowering.
- Active dry yeast: The driving force behind those airy, light rolls; make sure it’s fresh for a good rise.
- Warm water: Activates the yeast gently without killing those tiny bubbles.
- Whole milk: Scalded to break down proteins, which results in softer dough and richer flavor.
- Large eggs: Add tenderness and structure, and help with that gorgeous golden crust.
- Salt: Balances sweetness and enhances flavor throughout the dough.
- Orange zest: The star ingredient for brightness—grate fresh zest carefully to avoid bitterness.
- All-purpose flour: Provides the structure, so be sure to measure accurately for the right dough consistency.
- Salted butter: Softened for the filling, lending richness and that buttery goodness in every bite.
- Powdered sugar: Used in the glaze for that silky, smooth finish that melts on your tongue.
- Orange juice: Freshly squeezed adds tang and moisture to the glaze.
Make It Your Way
I like to make this recipe just as Deborah intended, but there’s definitely room to get creative. Sometimes I swap the orange zest in the filling for a little cinnamon to add a warm spice twist. You can also turn these rolls into a treat for different seasons by adding a touch of vanilla or almond extract in the dough.
- Variation: Once, I added chopped pecans to the filling for a delightful crunch, and it turned out fantastic—giving the rolls an unexpected texture that my family loved.
Step-by-Step: How I Make Orange Knotted Sweet Rolls Recipe
Step 1: Proof the yeast and scald the milk
This is a crucial first step: combine the warm water, 2 tablespoons of sugar, and yeast in a small bowl. Let it sit about 5 minutes until foamy—this means your yeast is alive and kicking. Meanwhile, gently scald your milk by heating it just until small bubbles form around the edges. Then, remove it and let it cool for about 10 minutes. This helps the dough stay soft and lovely later on.
Step 2: Mix the dough ingredients and beat until smooth
Once your yeast is foamy, add the other 2 tablespoons of sugar and salt. Crack in the eggs, add your cooled scalded milk, 2 cups of flour, and orange zest. Using a paddle attachment or mixer, beat the mixture for about two minutes until it's velvety smooth. This little step makes the dough cohesive and ready for kneading.
Step 3: Knead the dough and let it rise
Switch to a dough hook and add the remaining flour, about a cup at a time, kneading on medium speed until you get a soft, elastic dough—that takes roughly 5 minutes. Then move it to a greased bowl, cover with plastic wrap, and let it double in size. This rise usually takes about an hour but depends on room temperature. Warm, cozy spots work best.
Step 4: Roll out and add the filling
Once risen, punch down the dough and roll it out into a large rectangle. Spread softened butter all over evenly, then sprinkle the sugar and reserved orange zest over the top. This filling layer adds moisture and sweetness that makes each roll a little burst of joy.
Step 5: Fold, cut strips, and knot the rolls
Fold the long edges of the dough toward the center like folding a letter. Using a pizza cutter or sharp knife, slice the dough into 16 to 20 strips, each about 1 inch wide. Then, take each strip, cross the ends over to form a loop, push one end through the loop, and voila — knotted rolls! Place them on a baking sheet with space between so they can puff up nicely.
Step 6: Final rise and baking
Cover your shaped rolls loosely with a plastic wrap or a towel and let them rise another 30 minutes. They should get puffy but won’t double this time. Bake in a preheated 400°F oven for 8 to 10 minutes until just lightly browned on top. Watch closely—oven temps can vary and you want soft, not burnt rolls!
Step 7: Making and applying the orange glaze
While your rolls bake, whisk together powdered sugar, orange zest, and 2 to 3 tablespoons of fresh orange juice until smooth and glossy. Once the rolls come out of the oven, either brush or drizzle the glaze over them. Let the glaze set for 30 to 45 minutes before serving to get that perfect sticky finish.
Top Tip
From my experience making these Orange Knotted Sweet Rolls, a few small tweaks can make a big difference in your final batch. These tips have saved me from sticky dough and deflated rolls more times than I can count.
- Scald and cool milk just right: Don’t skip this step. Overheated milk will kill your yeast, but properly cooled scalded milk helps the dough’s texture immensely.
- Don’t rush the rises: Give the dough lots of time to double for the first rise and get puffy for the second. It’s the secret to soft, airy rolls.
- Use a sharp knife or pizza cutter: This keeps your strips clean without squishing the dough, preserving your pretty knots.
- Watch the oven temp: These bake fast! Keep an eye during the last minutes to avoid over-browning, which can dry them out.
How to Serve Orange Knotted Sweet Rolls Recipe
Garnishes
I usually keep it simple and sprinkle a tiny pinch of extra grated orange zest on top after glazing for a fresh zing and bright pop of color. Sometimes I dust powdered sugar for a soft snowy look that’s especially pretty in photos!
Side Dishes
These rolls pair beautifully with a fresh fruit salad or a hot cup of coffee or tea. For a brunch spread, I like serving them alongside scrambled eggs and crispy bacon — the sweet and savory combo is irresistible.
Creative Ways to Present
For special occasions, I’ve arranged the knotted rolls in a circular pattern on a large serving platter, garnished with edible flowers and fresh mint leaves — instant elegance! You could also serve them in individual cupcake liners for easy grabbing at parties.
Make Ahead and Storage
Storing Leftovers
I store leftover rolls in an airtight container at room temperature for up to 2 days. They’re still soft but start to lose a bit of their freshness after that, so best to enjoy quickly!
Freezing
These rolls freeze really well. After baking and glazing, let them cool completely, then wrap tightly in plastic wrap and place in a freezer bag. When you want to enjoy, thaw overnight on the counter.
Reheating
To warm leftovers, I pop them on a baking sheet in a 350°F oven for 5 to 10 minutes. This revives the softness and brings back that fresh-baked feeling—no microwave sogginess here!
Frequently Asked Questions:
Yes! You can prepare the dough up to the first rise, then cover it tightly and refrigerate overnight. The next day, bring it to room temperature, shape, and proceed with the second rise and baking. This method deepens the flavor and makes morning prep easier.
You can use bottled orange juice and dried orange zest, though fresh zest is preferable for the best aroma. If using bottled juice, opt for a high-quality, pulp-free type to avoid bitterness in the glaze.
For best results, stick to all-purpose flour for this recipe because it balances gluten content for the soft but structured dough. Using bread flour might make the rolls chewier, while cake flour could make them too delicate.
This recipe relies on eggs, milk, and butter for its tender texture and buttery flavor, so making it vegan would require significant substitutions. However, you can experiment with plant-based milk, vegan butter, and egg replacers like flax eggs with some adjustment in dough handling and rising times.
Final Thoughts
I love the Orange Knotted Sweet Rolls Recipe for its bright flavor and the cozy feeling it brings to my kitchen. It’s one of those recipes that feels like a warm hug, perfect for sharing or savoring with a good cup of coffee. You’ll find the process rewarding, and the aroma? Simply unforgettable. Give it a try — I’m confident these rolls will become a beloved staple in your baking repertoire, just like they are in mine.
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Orange Knotted Sweet Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deborah’s Knotted Orange Sweet Rolls are soft, fluffy bread rolls infused with fresh orange zest and a sweet buttery filling, topped with a smooth orange glaze. These delightful treats are perfect for breakfast or brunch, offering a citrusy twist on classic sweet rolls with a visually appealing knotted shape.
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 yeast. Allow 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 a bit. Remove from 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, slightly cooled scalded milk, 2 cups of flour, and orange zest. Beat with the paddle attachment until smooth, about 2 minutes.
- Knead the Dough: Switch to the dough hook and add the remaining flour 1 cup at a time, kneading until a smooth, soft dough forms, about 5 minutes on medium speed. Transfer dough to a large greased bowl and cover tightly with plastic wrap. Let it rise for one hour or until doubled in size.
- Prepare Filling and Roll Dough: Roll out the dough into a large rectangle. Spread softened butter evenly over the surface, then sprinkle sugar and reserved orange zest evenly on top.
- Fold and Cut Dough: Fold one long edge over about one-third of the way, then fold the other side to overlap similarly, like folding a paper to fit an envelope lengthwise. Use a pizza cutter or sharp knife to cut into 16-20 strips about 1-inch wide.
- Shape Rolls: Pick up one strip and cross the ends over to form a loop. Push one end through the loop to form a knot and place the roll on a baking sheet. Repeat for all strips. Cover loosely with plastic wrap or a clean towel and let rise for 30 minutes until puffy.
- Bake Rolls: Preheat oven to 400°F. Bake the rolls for 10 minutes or until lightly browned on top.
- Prepare and Apply Glaze: While rolls bake, whisk powdered sugar, orange zest, and orange juice until smooth to make the glaze. After baking, brush or drizzle glaze over the warm rolls. Let glaze set for 30-45 minutes before serving.
Notes
- To reheat, place rolls on a baking sheet and warm in a 350°F oven for 5-10 minutes until heated through.
- For reheating frozen rolls, let them thaw on the counter before warming as directed.
- Deborah’s original method involves dipping 1-inch by 7-inch strips of dough in melted butter before knotting, resulting in a more buttery taste and less sweetness without the sugar filling layer.
- These rolls can be stored covered at room temperature for up to 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 240 kcal
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
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