Name: Orange Glazed Rolls Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, Red Star Platinum recommended); 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, or as needed for consistency; 3 teaspoons orange zest, divided

There's something truly enchanting about freshly baked rolls with a sweet citrus twist, and this Orange Glazed Rolls Recipe hits that mark perfectly. The tender dough paired with a luscious orange glaze makes for a delightful treat that's both comforting and a bit special.

A close-up of a single cinnamon roll on a white plate shows multiple soft dough layers spiraled tightly. The roll is covered in a shiny, sticky, golden orange icing that drips down the sides. Around the plate, there are small crumbs and bits of the roll. In the background, there is a white bowl filled with bright orange marmalade and a silver fork resting on a white marbled surface. A blurred orange slice adds a pop of color in the back. The scene is bright with natural light. 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 Orange Glazed Rolls Recipe
Top Tip
How to Serve Orange Glazed Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Orange Glazed Rolls Recipe

Why You'll Love This Recipe

I’ll be honest — these orange glazed rolls have become one of my favorite weekend baking projects. The balance of sweet, buttery rolls with that bright, tangy glaze never fails to wow anyone who tries them. Baking them fills the kitchen with an irresistible aroma that makes waiting totally worth it.

Perfect Balance: The combination of orange marmalade and brown sugar in the filling gives a fresh citrus sweetness without being overpowering.
Soft and Tender Rolls: The dough is just the right texture—not too dense, just fluffy and slightly moist, thanks to the buttermilk and butter.
Easy to Customize: You can tweak the glaze or filling to suit your taste or dietary needs without losing that signature orange sparkle.
Great For Any Occasion: Whether you’re serving breakfast, brunch, or an afternoon treat, these rolls feel festive yet homey.

A close-up of a metal baking tray filled with one layer of freshly baked orange rolls. Each roll is a spiral shape with a light golden-brown color, shiny with a thin layer of white glaze on top. The glaze is unevenly spread, giving a slightly shiny and smooth texture over the soft dough. The tray is placed on a surface with a white marbled texture, and there are pieces of orange visible around the tray, adding a fresh and bright feel to the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient comes together to create rolls that are soft, flavorful, and perfectly glazed. Knowing a bit about why I chose these helps you understand how to get the best results at home.

Flat lay of a small mound of pale all-purpose flour, a small white ceramic bowl of granulated sugar, a small pile of light brown sugar, two whole uncracked brown eggs, a small white ceramic bowl of melted golden unsalted butter, a small white ceramic bowl of warm buttermilk with a smooth texture, a small white ceramic bowl overflowing with glossy orange marmalade, a small white ceramic bowl filled with bright orange fresh orange zest, a small white ceramic bowl containing fresh orange juice, a small white ceramic bowl of pure white confectioners’ sugar, a small white ceramic bowl of creamy milk, and a pinch of coarse salt grains neatly arranged in a small heap, all placed 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: This gives the rolls structure while keeping them tender—make sure to measure properly for the right dough consistency.
Granulated sugar: Adds just enough sweetness to the dough without overpowering the orange flavors.
Instant dry yeast: I use Red Star Platinum for reliable rising and a nice open crumb texture.
Salt: Enhances the flavors, balancing the sweetness and bright citrus notes.
Unsalted butter: Melted into the dough and softened for the filling, it contributes richness and moisture.
Buttermilk: Adds tang and tenderizes the dough for that light, fluffy feel.
Eggs: Bind and enrich the dough, helping with texture.
Orange marmalade: The star flavor in the filling—adds natural citrus sweetness and a bit of zest.
Light brown sugar: Balanced sweetness and moisture in the filling, contributing a subtle caramel undertone.
Orange juice and zest: Bring bright citrus notes and fresh aroma, especially in the glaze.
Vanilla extract: Adds warmth and complements orange without competing.
Confectioners’ sugar: Smooth texture for the glaze, helping it spread evenly over the rolls.
Milk or cream: Adjusts glaze consistency to perfect drizzle texture.

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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 adore this recipe just as it is, I love showing friends how to tailor it a bit to their taste or occasion. These rolls are forgiving, so don’t be shy to make them your own!

Variation: When I wanted a slightly lighter glaze, I swapped the vanilla for orange extract and added a touch more zest — the citrus burst was incredible!
Dietary option: Substitute buttermilk with a mix of milk and a tablespoon of lemon juice for a dairy-friendly tweak if needed.
Seasonal twist: Add a teaspoon of cinnamon along with the brown sugar in the filling for a cozy autumn vibe.

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

Step 1: Mix the Magic Dough

Start by combining the dry ingredients in your mixer bowl — flour, sugar, yeast, and salt. I always use instant dry yeast; no need to proof it separately. Melt your butter and warm the buttermilk carefully — red star yeast likes it warmer, but don't kill the yeast! Mixing them together gently helps keep the temperature just right. Add this liquid mixture and whisked eggs to your dry ingredients, then let the dough hook work its magic for about 5-7 minutes. Watch the texture: if it’s too wet or sticky, sprinkle in a little more flour carefully. You want soft dough that comes together but isn’t heavy. After that, transfer the dough to a sprayed bowl, flip to coat, cover, and send it off to rise in a cozy warm spot.

Step 2: Roll It Out & Layer on the Good Stuff

Once your dough has puffed up (it’ll almost double, around 2 hours), punch it down gently and lay it out on a floured surface. Roll it to about 26 by 13 inches, using your pan as a size guide — no need for exact measurements. Here comes the fun: spread softened butter across, leaving a small border. Then top with the orange marmalade — too little, and the rolls will lack that zing; too much, and you risk a soggy mess, so a thin, even layer is key. Sprinkle with brown sugar and give it a light pat so it sticks well.

Step 3: Rolling, Slicing, and Second Rise

Now, gently roll your dough from the long edge into a tight log. I like using dental floss to slice — it cuts cleanly without squishing the rolls. Mark 20 equal-sized pieces with light hash marks as a guide (you can make bigger rolls if you prefer, just fewer). Pop the slices into your sprayed pan, cover with plastic, and give them another warm spot for about an hour to puff up nicely.

Step 4: Bake to Perfection

Bake at 375°F for about 15 minutes. Watch closely during the last few minutes — you want a nice golden top but not overbaked dryness. Timing can vary depending on your oven and settings, so it’s better to check early. That sweet smell wafting through your kitchen will let you know they're almost ready.

Step 5: Sweet, Zesty Orange Glaze

While baking, mix your glaze ingredients. Start with orange juice, vanilla, powdered sugar, and a pinch of salt to cut the sweetness. Whisk together, then add milk or cream gradually to get a drizzly consistency. Fold in most of the orange zest, reserving some for garnish. Pour this shimmering glaze evenly over the warm rolls and sprinkle zest on top for that beautiful pop of color and aroma. Serve immediately for the ultimate experience.

Top Tip

I’ve made these rolls a handful of times now and tweaking a few details made a huge difference. Here are my go-to tips to make sure your orange glazed rolls come out perfect every time.

Perfect Dough Temperature: Use a digital thermometer for your buttermilk-butter mixture — this ensures yeast thrives and your dough rises beautifully without any bitterness from overheated butter.
Roll With Floss: Slicing the rolled dough with unwaxed dental floss is a game-changer! It keeps the rolls intact, so you preserve their shape and even filling distribution.
Don’t Overbake: Keep a close eye. Even one or two extra minutes can dry out the rolls, which are best when soft and tender.
Glaze While Warm: Pour the glaze soon after baking while the rolls are still warm — this lets the glaze soak in just a bit, giving that sticky, lush finish everyone loves.

How to Serve Orange Glazed Rolls Recipe

Orange Glazed Rolls - Serving Suggestion

Garnishes

I typically finish them with a sprinkle of fresh orange zest for that extra zing and a visually appealing pop of color. Sometimes, I toss a few finely chopped toasted nuts like pistachios or almonds on top for contrast—especially when serving guests.

Side Dishes

These rolls pair beautifully with a simple fruit salad or a crisp green salad to balance the sweetness. For brunch, I like serving them alongside scrambled eggs or a light yogurt parfait to round out the meal.

Creative Ways to Present

For a special occasion, I like to bake these orange glazed rolls in individual ramekins lined with foil, creating personalized pull-apart rolls. Drizzle a little extra glaze and garnish with tiny mint leaves—guests love the unique presentation!

Make Ahead and Storage

Storing Leftovers

Store leftover rolls in an airtight container at room temperature. I found they stay soft and moist for up to 4 days without refrigeration, which is perfect for lingering enjoyment without drying out.

Freezing

I recommend baking the rolls fully, letting them cool, and then freezing them tightly wrapped up to 6 months. You can thaw at room temperature and reheat with the glaze brushed on freshly—yields excellent flavor and texture.

Reheating

For reheating, a quick 5-10 second zap in the microwave is my go-to, just enough to soften them up without drying them out. If the glaze feels thick afterward, a light drizzle of fresh orange juice mixed with powdered sugar refreshes the zestiness wonderfully.

Frequently Asked Questions:

Can I use regular milk instead of buttermilk?

Yes! If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of lemon juice or white vinegar to one cup of milk. Let it sit for about 5 minutes before using it in the dough. This acid helps tenderize the rolls similarly to buttermilk.

How important is warming the buttermilk and butter mixture?

It’s quite important to get the temperature right — too hot and you risk killing the yeast, too cold and the yeast won’t activate well. Aim for warm, not hot — the dough will rise best in that temperature zone, usually between 95°F to 130°F depending on your yeast brand. Using a thermometer is best if you have one!

Can I make these rolls ahead of time?

Absolutely! You can prepare and roll the dough up, then slice and place the rolls in the pan. Instead of letting them rise at room temperature, cover and refrigerate for up to 16 hours. When ready to bake, let them come to room temperature and rise until nearly doubled before baking.

What’s the best way to slice the rolls?

Using unwaxed dental floss to slice rolled dough is my favorite method. It cuts cleanly without squashing or smashing the layers, keeping the rolls fluffy and looking beautiful. Just press the floss down through the dough where you want to slice, then pull it taut and slice through gently.

Final Thoughts

This Orange Glazed Rolls Recipe is one of those comforting, joyful breakfasts that feels like a little celebration each time. I love sharing these with friends and family because they’re just as impressive as they are delicious and genuinely satisfying to make. Give it a try—you might just find yourself craving these warm, citrus-kissed rolls on a regular weekend morning too!