The Best Glazed Orange Sweet Rolls

These rolls have been on my mental to-make list for over two years.

I finally made them and they were so worth the wait. They’re the best sweet rolls I’ve ever had or made.

The Best Glazed Orange Sweet Rolls - The softest, lightest, and most irresistible rolls ever! Try them and you'll be a believer, too!

I wanted to make sure to get the dough just right. Buttery, soft, light, and fluffy is the only kind of sweet roll I want, and these deliver.

I used my favorite cinnamon roll dough as the jumping off place, but downsized the recipe between 25 to 33 percent. I wanted a slightly smaller batch because honestly the smaller the batch of fatty, fluffy, frosted carbs just laying around, the better.

I also cut the rolls smaller, making 20 in a 9×13 pan rather than the standard 12, for some built-in portion control. Unless you go back for seconds or thirds. That may have happened.

The Best Glazed Orange Sweet Rolls - The softest, lightest, and most irresistible rolls ever! Try them and you'll be a believer, too!

The dough is buttermilk-based, and although I’ve made non-buttermilk sweet rolls, for the softest, lightest, and most tender rolls, I swear by buttermilk. Between the eggs, butter, and buttermilk, the dough rises beautifully and it’s my new favorite dough base.

There’s an option to make the rolls as overnight rolls. Start the dough at night, roll and shape it, and refrigerate the coiled rolls until you’re ready to bake the next morning. That way you don’t have to get up at 5am to have these ready with your first cup of coffee.

The Best Glazed Orange Sweet Rolls - The softest, lightest, and most irresistible rolls ever! Try them and you'll be a believer, too!

For the filling I used storebought orange marmalade, but if you have homemade, even better. I love the tiny bits of orange rind that are almost imperceptible in the finished rolls, but there’s just enough to add subtle texture.

The glaze is an orange juice-based confectioners’ sugar glaze, with orange zest stirred in for an extra pop of orange flavor. I also made the glaze using lemon juice when I was testing the recipe and if you’re a lemon fan, it’s a fun twist.

The Best Glazed Orange Sweet Rolls - The softest, lightest, and most irresistible rolls ever! Try them and you'll be a believer, too!

The glaze is poured on as soon as the rolls come out of the oven. It soaks into the nooks and crannies and adds more moisture and softness to the already moist, soft rolls.

Some glaze will drip through onto the bottom of the baking pan so make sure to spoon it up and don’t waste of drop of that liquid gold.

The Best Glazed Orange Sweet Rolls - The softest, lightest, and most irresistible rolls ever! Try them and you'll be a believer, too!

They’re so soft, moist, tender, wonderfully sweet, and just irresistibly good.

They’re one of the best things that has ever come out of my kitchen.

The Best Glazed Orange Sweet Rolls - The softest, lightest, and most irresistible rolls ever! Try them and you'll be a believer, too!

Try them and you’ll be a believer, too. I promise.

People here may have fought over who got the last one.

The Best Glazed Orange Sweet Rolls - The softest, lightest, and most irresistible rolls ever! Try them and you'll be a believer, too!

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The Best Glazed Orange Sweet Rolls

The rolls are sweet, buttery, soft, light, fluffy, moist, tender, and one of the best things ever to come out of my kitchen. The recipe looks long, but I have written out every last detail so the rolls turn out perfectly for you. Read the recipe at least twice before starting, and the only 'unusual' item is in Step 16, unwaxed dental floss. Very helpful for not squishing the rolls and making clean cuts. The dough is buttermilk-based and I swear by buttermilk for the softest, lightest, and most tender rolls. There’s an option to make the rolls as overnight rolls. Start the dough at night, roll and shape it, and refrigerate until you’re ready to bake the next morning so you don’t have to get up at 5am to have these ready with your first cup of coffee.

Yield: one 9x13 pan, about 20 small/med rolls

Prep Time: 30 minutes

Cook Time: about 15 minutes

Total Time: 4 hours or overnight, for rising

Ingredients:

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, I use Red Star Platinum)
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 (3/4 of 1 stick), very soft - let it sit out while dough rises
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 (helps balance the sweetness)
about 3 tablespoons milk or cream, or as needed for consistency
3 teaspoons orange zest, divided

Directions:

  1. Dough - To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 cups flour, sugar, yeast, salt; set aside.
  2. In 2-cup glass measuring cup or microwave-safe bowl, and the butter and heat to melt, about 1 minute on high power.
  3. Add buttermilk to melted butter and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturer's recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you're not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
  4. Add butter-buttermilk mixture to the dry ingredients in mixing bowl.
  5. In a small bowl, crack and lightly whisk the eggs, and then add eggs to mixing bowl.
  6. Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 cups of flour and 5 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and won't come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.
  7. Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it's lightly oiled on both top and bottom.
  8. Cover bowl with plasticwrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then it's powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.
  9. While dough rises, line a 9x13-inch pan with aluminum foil, spray with cooking spray; set aside.
  10. Rolling Out the Dough - After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop. With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.
  11. Filling - Using a knife, evenly spread butter over dough, leaving a 1/2-inch bare margin.
  12. Add about 3/4 cup marmalade, more as needed, and smooth it with a knife. It should be a thin-ish layer; too much and you risk it leaking, but not enough and the rolls aren't orangey enough; use your judgment. The butter and marmalade get smeared together, which is okay.
  13. Evenly sprinkle the brown sugar over the top, and lightly pat it down with your fingertips to help it adhere.
  14. Slicing the Dough - Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.
  15. Using a knife, make small hash marks so there will be 20 evenly sized rolls (about 1 to 1 1/2 inches wide; or make bigger rolls and yield 12 to 16). Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.
  16. Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do. Visual here.
  17. Arrange the rolls in the prepared pan, 5 rows of 4 rolls across. Cover with plastic wrap.
  18. Make Straight Through - Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.
  19. Or...Make as Overnight Rolls - Don't let rolls rise after they've been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour.
  20. Baking -For either version, bake at 375F for about 15 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and don't overbake or they won't taste nearly as good.
  21. Orange Glaze - In a medium bowl, add the orange juice, vanilla, confectioners' sugar, optional salt, and whisk to combine; mixture will be thick.
  22. Drizzle in the milk as needed until mixture can be whisked smooth and is to desired consistency.
  23. Whisk in 2 teaspoons zest; set aside remainder.
  24. Evenly pour glaze over rolls.
  25. Evenly sprinkle with remaining 1 teaspoon zest.
  26. Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in micro for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out. Rolls can be made and baked to completion, and then frozen for up to 6 months; unthaw and glaze immediately prior to serving. I recommend baking them from start to finish and then freezing, rather than trying to freeze unbaked dough, if you want to make in bulk in advance.

Adapted from Overnight Buttermilk Soft and Fluffy Cinnamon Rolls

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Strawberry Sweet Rolls with Vanilla Cream Cheese Glaze – Soft, glazed rolls filled with sweet strawberry jam

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77 Responses to “The Best Glazed Orange Sweet Rolls”

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    Librarian Lavender — June 21, 2014 at 4:22 am

    This looks really fantastic! I wish I could have that for lunch today…

    Reply

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    Paula — June 21, 2014 at 4:33 am

    Cinnamon rolls are such a classic but I like seeing fruity variations–especially this time of year. The orange zest is such a nice touch. These look marvelous..and any fluffy frosted carb is dangerous here too!

    Reply

    • Averie Sunshine replied: — June 21st, 2014 at 4:56 am

      I’m glad you can relate :) Paula, this is one of those total keeper recipes. I know you’ve made tons of my stuff over the years, if you ever have reason to make rolls, here you go!

      Reply

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    Maryea {happy healthy mama} — June 21, 2014 at 4:51 am

    Man that glaze looks heavenly! I’ve never made homemade sweet rolls and I have to admit all the steps are off-putting to me, BUT I know it would be worth the effort. Someday I’ll tackle ‘em. I think this would be a great recipe to try as I love orange-flavored sweets.

    Reply

    • Averie Sunshine replied: — June 21st, 2014 at 4:56 am

      And I write recipes to include every.single.last step known to man because, well, more details are better when it comes to yeast. But really, it’s NOT a big deal, at all. You make dough, let it rise, fill it and roll it, rises again, bake. Done!

      Reply

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    Kris — June 21, 2014 at 5:03 am

    Mmm. I haven’t tried any variations on traditional sweet rolls. That may have to change. :) I agree with you, I’ve tried them with and without buttermilk and with is better. If I’m going to the work of making them, I want them to be the best they can be!

    Reply

    • Averie Sunshine replied: — June 21st, 2014 at 4:01 pm

      with and without buttermilk and with is better. If I’m going to the work of making them, I want them to be the best they can be! <– AMEN TO ALL OF THAT! :)

      Reply

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    lisatberry — June 21, 2014 at 5:07 am

    That glaze poured over the warm rolls looks glorious. I love orange marmalade it reminds me of my grandma who used to mix it with softened butter and make an orange butter for my toast when I visited..so great.

    Reply

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    Laura Dembowski — June 21, 2014 at 5:23 am

    Orange rolls have been on my baking to do list too and now they jumped the line. These look too good!

    I have been missing your comments on my blog. I hope you are doing well.

    Reply

    • Averie Sunshine replied: — June 21st, 2014 at 4:00 pm

      Doing great – I can hardly keep up with my own blog most days! :) I hope you get around to making orange rolls. I know you like citrus and I think you’ll be happy you tried them, whatever recipe you end up going with!

      Reply

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    Chloe — June 21, 2014 at 5:46 am

    These sound amazing! I love orange sweet rolls :-D

    Reply

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    Medha @ Whisk & Shout — June 21, 2014 at 6:32 am

    Stunning! Just had some great Sweet Orange Jam, so there are a welcome treat!

    Reply

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    Ashton — June 21, 2014 at 6:34 am

    Oh wow. These just look heavenly! I’ve been really into orange lately, and I am just dying to try these!! Pinned :)

    Reply

    • Averie Sunshine replied: — June 21st, 2014 at 3:57 pm

      Thanks for pinning, Ashton, and I wish I could give you a dozen of these babies! :)

      Reply

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    Dorothy @ Crazy for Crust — June 21, 2014 at 6:53 am

    I just made cinnamon rolls for next week but I never thought to use buttermilk. What a genius move. I so need to try that. I love what it does to pretty much everything else. And orange? I’m literally drooling. #citrusforever

    Reply

    • Averie Sunshine replied: — June 21st, 2014 at 3:57 pm

      I know you’re such a huge citrus lover. I could see you make lemon rolls one day LOL. And Dorothy, the buttermilk, it’s really a game changer. I have all kinds of roll recipes, on blog, books, etc and the dough base I always went back to was my Cinn Roll Dough base and now this one will be next, b/c it’s slightly a smaller batch and I’m all about that, as we’ve discussed :) Can’t wait to see your rolls!

      Reply

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    Mary Frances — June 21, 2014 at 7:05 am

    You’ve never made a cinnamon roll that didn’t look buttery, carby, and utterly gorgeous and delicious. This orange flavored version was totally worth the wait! The nice thing about serious food blogging is you will eventually get to most things on your list. Even if it takes two years! ;)

    Reply

    • Averie Sunshine replied: — June 21st, 2014 at 3:55 pm

      you will eventually get to most things on your list. Even if it takes two years! ;) <— HOW TRUE that is. From orange rolls to creme brulee, one by one, I’m checking all those recipes off the list!

      Reply

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    Marie @ Little Kitchie — June 21, 2014 at 7:36 am

    Wish I had a pan of these for breakfast!!

    Reply

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    Kayla — June 21, 2014 at 8:45 am

    Wow this looks delicious! The orange is a wonderful break from the classic cinnamon rolls, and does seem lighter ^.^

    Reply

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    cynthia — June 21, 2014 at 10:26 am

    Gorgeous, Averie! I love your cinnamon roll recipe beyond words, so I can only imagine how delicious this orange twist on it is. It looks amazing.

    Reply

    • Averie Sunshine replied: — June 21st, 2014 at 3:54 pm

      Glad you’re a fan of the cinn rolls! Thanks for telling me and I know you’ll love these too! If you make them, LMK what you think and how they compare to the cinn rolls!

      Reply

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    Anna @ Crunchy Creamy Sweet — June 21, 2014 at 10:44 am

    Love how fluffy and sweet these are! I need to make sweet rolls with the Platinum yeast. I love it in bread recipes and just know it’s going to make some amazing rolls! Pinned!

    Reply

    • Averie Sunshine replied: — June 21st, 2014 at 3:53 pm

      Thanks for pinning and yes, it’s my fave yeast for SURE!

      Reply

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    Nancy @ gottagetbaked — June 21, 2014 at 10:44 am

    Ermagaaaaawd Averie! These photos are absolutely luscious. So incredibly beautiful. I love the action shot where you’re pouring the glaze from the bowl. Heck, you can pour that glaze straight into my mouth cause it looks good enough to drink. I’m always collecting orange roll recipes but I haven’t gotten around to making any of them. These look so pillowy soft – your recipe has shot to the top of my must-bake list!

    Reply

    • Averie Sunshine replied: — June 21st, 2014 at 3:53 pm

      Thanks for the compliments and thanks for noticing that one-handed pour/camera shot – whew, wanted to make sure I captured that! You only have one chance with that one! And glad you can related to pouring glaze right down the hatchet- you and me both :)

      Reply

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    Emily @ Life on Food — June 21, 2014 at 11:03 am

    you have outdone yourself with these buns. so amazing! orange buns are a huge hit in my family.

    Reply

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    Laura (Tutti Dolci) — June 21, 2014 at 11:28 am

    So gorgeous, I can practically taste these through the screen. Pinned!

    Reply

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    Lindsey @ American Heritage Cooking — June 21, 2014 at 12:41 pm

    My mouth is watering. Seriously I almost cannot take it! I love that you built in “portion control” so that I feel less guilty about eating 6 {um strike that, I meant 2}
    Pinned! So fabulous!

    Reply

    • Averie Sunshine replied: — June 21st, 2014 at 3:50 pm

      Thanks, Lindsay, for pinning and glad you an appreciate the 6, errr 2, situation :)

      Reply

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    Lina — June 21, 2014 at 1:03 pm

    They look so yummy oh my God!

    Reply

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    Happy Valley Chow — June 21, 2014 at 2:15 pm

    Boy oh boy do those look like a tasty treat :) Great job!

    Reply

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    Jessica @ Portuguese Girl Cooks — June 21, 2014 at 6:09 pm

    Averie, I’m pretty much salivating over here right now! I wish I could have one of these!!! They look so soft and fluffy and I love that they are not over baked. Pinned.

    Reply

    • Averie Sunshine replied: — June 22nd, 2014 at 1:00 am

      Thanks for pinning and for noticing the not overbaking part :)

      Reply

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    Jess @ Sweet Menu — June 21, 2014 at 11:54 pm

    Wow Averie! These look fantastic! Will have to try. I just love making sweet rolls at home.

    Reply

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    Ann — June 22, 2014 at 5:55 am

    I love them already. I normally spread jelly on my sweet rolls while eating them. Never thought to add an orange glaze. Can’t wait to start on the next batch.

    Reply

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    Molly — June 22, 2014 at 6:00 am

    And I found powdered buttermilk this morning at my new grocery store! Hooray!

    Reply

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    Saniel — June 22, 2014 at 7:43 am

    Vegan version?

    Reply

    • Averie Sunshine replied: — June 22nd, 2014 at 1:24 pm

      You could use another dough base (try one in the Related Recipes links I provided) – there are quite a few vegan dough bases (most of the “One Hour…” recipes are vegan) and then you could take it from there by using vegan buttery spread in the filling, etc.

      Reply

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    Katrina @ Warm Vanilla Sugar — June 22, 2014 at 8:43 am

    I love the way you described these. I’m actually not the biggest orange fan of orange rolls, but I think it’s because they haven’t been made right. Love this recipe and I can’t wait to try! If you say these are the best, I’m with you!

    Reply

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    Jaclyn — June 22, 2014 at 2:42 pm

    I made some blueberry lemon rolls this week and while they tasted amazing they were no where near as gorgeous as yours so they didn’t get posted, hate when that happens. Yours seriously look sooo perfect, like soft pillows really.

    Reply

    • Averie Sunshine replied: — June 23rd, 2014 at 6:59 am

      Your rolls sound amazing and that is SUCH a bummer when they don’t work. When I was writing my cookbooks, I wanted to get cute and use dough bases that weren’t already on my blog and honestly, ended up throwing away so many rolls because I was never quite satisfied! And there is something about the WORK of not having a yeast roll recipe turn out, gah, makes me batty :) So I understand!

      Thank you for your sweet compliments :)

      Reply

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    Jenn@eatcakefordinner — June 22, 2014 at 5:03 pm

    These really do look like the best Sweet Rolls!!! Orange is always a favorite of mine and I like the idea of the overnight version!

    Reply

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    Manderley — June 23, 2014 at 2:36 am

    Waooo this is so yummy!!! I love cinnamon rolls o lemon rolls, hehe.

    I am a long time follower of yours and I love the recipes that you show us.
    If you are interested, I give away on my blog, I give one platilla100% customized for the blog for Cappuccino Factory.

    xoxo

    Reply

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    marla — June 23, 2014 at 6:27 am

    These sweet rolls look wonderful Averie!

    Reply

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    Kari Peters — June 23, 2014 at 7:09 am

    Orange rolls are my all time favorite childhood sweet! I took one look at your recipe and knew they were indeed the best orange rolls out there! I’ve been using marmalade as a filling but your recipe takes it several steps further into deliciousness. :)

    Reply

    • Averie Sunshine replied: — June 23rd, 2014 at 10:50 am

      If you try these, LMK how they compare to your childhood faves!

      Reply

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    Valerie — June 23, 2014 at 7:42 am

    Buttermilk based batters yield the best results! These rolls look unbearably irresistible (portion control? *pft*). 9×13 pans make me giddy. :D

    Reply

    • Averie Sunshine replied: — June 23rd, 2014 at 10:50 am

      Yes on buttermilk doughs and batters and yes on smaller-ish pan size. Both you and me with our cringing at 4cup++ flour recipes!

      Reply

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    Lyuba@willcookforsmiles — June 23, 2014 at 7:45 am

    This is amazing, Averie! Every time I see it, I want to sink my teeth into the computer screen!

    Reply

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    Hayley @ The Domestic Rebel — June 23, 2014 at 8:00 am

    Gosh, these could not BE any more perfect! I really need to start expanding my palate to include more citrusy stuff — I really do LOVE lemons most, but limes and oranges are awesome, too. These orange rolls are gorgeous and look so refreshing for summertime brunches. Pinned!

    Reply

    • Averie Sunshine replied: — June 23rd, 2014 at 10:49 am

      Thanks for pinning and I know both you and Dorothy are lemon fanatics!

      Reply

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    Laura @ Laura's Culinary Adventures — June 23, 2014 at 8:14 am

    Gah! I want to stuff my face into this pan :)

    Reply

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    Alice // Hip Foodie Mom — June 23, 2014 at 1:04 pm

    oh my gawd, Avery! These are beautiful!!! Pinned and can’t wait to try! Stunning!!!

    Reply

    • Averie Sunshine replied: — June 23rd, 2014 at 5:28 pm

      Thanks for pinning and tweeting, too! You’re awesome :)

      Reply

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    Erin — June 23, 2014 at 1:06 pm

    Hi! These look delish!!! I was wondering do you know the calorie count on these? Thanks!

    Reply

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    dina — June 23, 2014 at 1:52 pm

    they look great!

    Reply

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    Kate @ Diethood — June 23, 2014 at 6:11 pm

    Look at that beauty!! Portion control?!? Girl, not if that pan is in my face!! And then look at that glaze!! Lawwwwd, ain’t nothing gonna come between me and my sweet rolls! :-D

    Reply

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    Amy @ Amy's Healthy Baking — June 23, 2014 at 11:36 pm

    Umm… Is it breakfast time yet?? Because if it isn’t, I’m going to bed this very second so morning comes that much sooner! ;) I absolutely adore the photo you took with the filling bubbling up right after baking — such a gorgeous way to capture the rolls! And all of those tiny nuggets of zest… So perfect. And yes, I try to make things smaller for better portion control, but that doesn’t always work out so well. Although I know I’ll go back for seconds regardless of the size, so maybe it kind of does, in my slightly skewed imagination!

    Reply

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    Chung-Ah | Damn Delicious — June 26, 2014 at 1:18 am

    Dude – it’s 1:17AM and all I want is this ENTIRE PAN of rolls! I could always run it off later, right?

    Reply

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    Angie — June 28, 2014 at 12:23 am

    The dough was easy to make but it didn’t rise as much as I thought it should. I was SO disappointed. For a moment. I decided to follow through and roll it out- the dough was almost way too easy to roll out (unlike other cinnamon roll recipes I’ve tried) and I had just the right amount of filling. I tried to roll it up into a tight log…#FAIL. I’ve only made giant cinnamon roll cakes before, not individual rolls, so it was kind of a challenge for me:). Nonetheless, I baked them…and tasted them…and it was ORANGE BLISS!! I WAS SO HAPPY!! The rolls were soft, the filling was zesty and sweet; Averie, it was marvelous! (Even though they didn’t look as professional as yours) Thanks for the recipe! (Sorry for the long comment!)

    Reply

    • Averie Sunshine replied: — June 28th, 2014 at 12:03 pm

      Thanks for trying them and sometimes dough doesn’t always rise a ton in the bowl but when you bake it, it’s fine! For me, I didn’t have any issues with this dough rising and glad in the end it all worked out well for you! “The rolls were soft, the filling was zesty and sweet…” and glad you didn’t have any issues rolling out the dough, either!

      Reply

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    Julie Blanner — July 8, 2014 at 8:06 am

    These sweet rolls would be a great addition to any breakfast menu!

    Reply

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    Laura — July 8, 2014 at 1:57 pm

    Averie, I’ve made several of your recipes and they always work great. You also take beautiful pictures. I am going to put this on my to-do list!

    Reply

    • Averie Sunshine replied: — July 8th, 2014 at 2:01 pm

      Thanks for trying my recipes, glad they’re always a success, and thanks for the photography compliments!

      Reply

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    Kara Corley — July 9, 2014 at 9:13 am

    These look perfect to make for my beach trip with friends next week! With this recipe can I make ahead and freeze? How long would they need to sit out before baking? Thank you, they look DELICIOUS and can only imagine the wonderful smell of them in the oven.

    Reply

    • Averie Sunshine replied: — July 9th, 2014 at 10:32 am

      I gave detailed info in the recipe section about storage, making ahead, etc. Please re-read and enjoy your trip!

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    Lauren Hobson — July 9, 2014 at 3:17 pm

    I have made you no rise cinnamon rolls a few times and they are AMAZING!!! So when I saw these I knew that had to be in my oven soon! I made them today! This was my 1st time making rolls that you had to let them rise and then roll and rise again. So glad that you have such detailed instructions. Makes the process so much easier. They have just cam out of the oven and they are soooo good! Only issue I had was the time they took to bake. It was close to 25min i think. Anyway look forward to making more rolls of yours in the future!

    Reply

    • Averie Sunshine replied: — July 9th, 2014 at 3:24 pm

      Always bake until done, whatever that means in your oven, climate, size of pan, etc. is what I always tell people. Sounds like they turned out perfectly and so glad you’re pleased with these as well as my other rolls.

      Thanks for noticing the detail in which I write my recipes and glad it helps – with yeast recipes, I find you can never give too much info :)

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    rae ellen — September 14, 2014 at 9:06 am

    Hi Averie,
    I’m waiting on my rolls as we speak – checking them every 5 minutes so they come out as perfect as your images. However, my rolls have now been in the oven for 30 minutes without browning. Normally I have no trouble with my oven or baking times. The elements and temperature are working fine, and I can say without hesitation that I don’t believe my oven is the culprit. Could I have overworked my dough in the rolling phase to get it to the 13×28? They are getting a little “hard” on top (not golden yet) and are soft and smushy – yes that is too a baking term! ;-) – everywhere that isn’t top.
    I pride myself on being meticulous and following all new and untried recipes to the letter, and the only conclusion I can come up with here is that I’m based in Montana where the air is different, and that I overworked my dough.

    Any help is GREATLY appreciated!! I will let you know what the final product turns out to be! :-)

    Reply

    • Averie Sunshine replied: — September 14th, 2014 at 1:17 pm

      The finished images of the rolls you see on my blog have glaze on them which sort of helps give them the ‘glow’ they take on in the photos. I really don’t think the dough itself should be ‘browned’ per se as it’s in the pan in the oven. You want it done and set and not raw, but I personally would err on the side of a little gooey than overdone and hard. If you feel the top is browning too quickly before the insides are setting, then I would cover with a sheet of foil (that’s a universal trick). Overworking the dough will make the rolls tough, but I don’t know if it would impact their color. I think that you should just bake until done, whatever that means in your oven, and tent with foil as necessary. Hope they come out for you just fine!

      Reply

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    Cathy-Ann — October 6, 2014 at 9:25 am

    I’m not massively keen on the taste of orange, would lemon work? If so – what could I substitute the orange glaze ingredients with to make it as yummy looking as your orange one?
    Lots of love from England x

    Reply

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    Cara — October 27, 2014 at 8:49 pm

    I cannot wait to try these this weekend, they look delicious!

    Reply

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