There’s something so comforting about warm, fragrant rolls fresh from the oven, and these **Orange Knotted Sweet Rolls Recipe** deliver just that with an irresistible citrus twist. They’re tender, subtly sweet, and topped with a glossy orange glaze that makes your kitchen smell amazing. Let me walk you through how to make these magical little knots—you’re going to love every bite!
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Why You'll Love This Recipe
What I adore about this Orange Knotted Sweet Rolls Recipe is how it blends classic sweet rolls with bright, fresh orange flavor. It’s not overly sugary, just the right balance that wakes up your taste buds. Plus, the knotted shape gives them such a charming, homemade look that will impress anyone you serve them to.
- Fresh Orange Zest: Adds a lively citrus aroma and flavor that makes these rolls unique.
- Soft, Buttery Dough: The dough rises beautifully for a tender crumb that melts in your mouth.
- Knotted Shape: Gives a rustic, bakery-style impression without any fancy tools or skills.
- Sweet, Glazy Finish: The orange glaze ties all the flavors together and adds just the right touch of sweetness.
Ingredients & Why They Work
This recipe’s ingredients come together in a classic yeast dough that’s enriched with eggs and orange zest for natural sweetness and flavor. The filling of butter, sugar, and zest adds layers of indulgence, and the orange glaze finishes with a fresh, bright touch that’s just perfection.
- Granulated Sugar: Sweetens the dough subtly and helps activate the yeast during proofing.
- Active Dry Yeast: Essential for that fluffy, risen texture in the rolls.
- Warm Water: Helps wake up the yeast for a good rise without killing it.
- Whole Milk: Scalded to improve the dough’s softness and shelf life—plus adds richness.
- Eggs: Add structure and richness, creating a tender crumb.
- Salt: Balances sweetness and enhances the dough’s flavor.
- Orange Zest: The star ingredient that injects fresh citrus notes throughout.
- All-Purpose Flour: The base of your dough, providing strength and texture.
- Salted Butter: Used in the filling to add luxurious richness and a soft spreadable texture.
- Powdered Sugar & Orange Juice: Combined for the glossy, tangy glaze that finishes the rolls perfectly.
Make It Your Way
I love how versatile these rolls are. Sometimes I add a touch of cinnamon to the filling for a warm spice note, or swap out some orange zest for lemon zest if I want a little twist. You can totally play around with the glaze too—adding a splash of vanilla or ginger can give it a whole new vibe.
- Variation: One of my favorite tweaks is swirling chopped toasted pecans or candied orange peel inside before knotting for extra texture and flavor.
Step-by-Step: How I Make Orange Knotted Sweet Rolls Recipe
Step 1: Proof the Yeast and Scald the Milk
Start by combining warm water, 2 tablespoons of sugar, and your yeast in a small bowl. This little yeast bath will foam up in about five minutes, showing it’s ready to go. While you wait, heat your milk just until tiny bubbles appear around the edges and it’s steaming a bit—don’t boil! Then, let it cool off for about 10 minutes so it’s warm but not hot when added.
Step 2: Mix Dough Ingredients
Once your yeast is frothy, stir in the remaining sugar and salt. Add eggs, the scalded milk, 2 cups of flour, and the orange zest. Using a paddle attachment or a sturdy spoon, mix until just smooth—about two minutes. Then switch to a dough hook if using a mixer, and slowly add the remaining flour, one cup at a time, kneading for about 5 minutes until it feels soft and supple but not sticky.
Step 3: Let the Dough Rise
Pop your dough into a greased bowl, cover tightly with plastic wrap, and let it rise in a warm spot for about an hour. You’ll know it’s ready when it’s doubled in size and looks pillowy. This rising process is where all the magic happens for soft, airy rolls.
Step 4: Shape Your Knotted Rolls
Roll the dough into a large rectangle and spread the softened butter evenly across the surface. Sprinkle with sugar and the remaining orange zest. Fold one long edge over about a third of the way, then fold the other side to meet it, almost like folding a letter. Use a sharp knife or pizza cutter to slice it into 16-20 strips about an inch wide.
Take each strip and create a loop by crossing the ends over, then pull one end through to form a knot. Place the knots on a baking sheet lined with parchment paper, spacing them so they have room to puff up. Cover loosely and let rise again for 30 minutes until puffy and inviting.
Step 5: Bake to Golden Perfection
Bake your rolls in a preheated 400°F oven for 8-10 minutes or until the tops are lightly golden. Keep an eye on them—they should look baked but still soft and slightly shiny before you pull them out.
Step 6: Glaze and Enjoy
Whisk powdered sugar, orange zest, and orange juice together to make a smooth glaze that you can brush or drizzle over warm rolls. Let the glaze set for about 30-45 minutes—that way it forms a lovely shiny coat and the rolls don’t get sticky.
Top Tip
Through many batches, I’ve learned a few pointers that really make a difference with these Orange Knotted Sweet Rolls Recipe. Trust me, these little tricks will help you get the softest dough and the brightest flavor without frustration.
- Warm, Not Hot: Scalding milk is key, but make sure it cools enough before adding to yeast and eggs to avoid killing your yeast.
- Even Sizing: When cutting strips, try to keep them consistent so your rolls bake evenly and look uniform.
- Don’t Skip the Double Rise: Each rising step builds flavor and tenderness—patience pays off.
- Use Fresh Orange Zest: It’s the secret to that fresh, zingy aroma—grate it just before mixing for maximum punch.
How to Serve Orange Knotted Sweet Rolls Recipe
Garnishes
I like to sprinkle freshly grated orange zest or a light dusting of powdered sugar over my rolls right before serving for an elegant touch. A few candied orange peel curls piled on top add a lovely, slightly chewy texture and pout of color that really wows guests.
Side Dishes
For breakfast or brunch, pair these rolls with a dollop of whipped cream or cream cheese and some fresh berries. I’ve also served them alongside a savory frittata or crispy bacon, which balance the sweetness beautifully.
Creative Ways to Present
For special occasions, arranging the knotted rolls in a round bundt pan creates a pull-apart orange sweet bread that’s festive and communal. You can even drizzle extra glaze between the layers once slightly cooled for an impressive presentation that everyone will want to dig into.
Make Ahead and Storage
Storing Leftovers
I keep leftover rolls in an airtight container at room temperature for up to two days. They stay soft but start to firm up after that. If you want to keep them longer, freezing is your best bet.
Freezing
I freeze these rolls individually wrapped in plastic wrap, then place them all in a freezer bag. When I want to enjoy one, I just thaw it on the counter for a couple of hours and then warm it up gently.
Reheating
For reheating, I pop the rolls on a baking sheet in a 350°F oven for about 5-10 minutes until warmed through. This refreshes their soft texture and brings back that fresh-baked aroma.
Frequently Asked Questions:
Proofing the active dry yeast in warm water with a bit of sugar activates it and ensures it’s alive and ready to make your dough rise. It usually takes about 5 minutes until it’s foamy—if it doesn’t foam, your yeast might be old or the water too hot or cold.
Scalded milk is heated almost to boiling to deactivate certain enzymes that can affect yeast dough, helping the rolls rise better and stay fresh longer. Then it’s cooled to a warm temperature before adding to the dough. Warm milk hasn’t been heated to this point and can sometimes lead to less tender rolls.
Yes! You can prepare the dough and do the first rise ahead of time, then shape the rolls and refrigerate overnight for the second rise. Bake them fresh in the morning for the best texture and flavor. Alternatively, fully baked rolls can be frozen and reheated later.
Absolutely! Lemon zest and juice work great for a different citrus spin. The rolls will have a bright lemon aroma and slightly different tang, which is delicious if you prefer lemon over orange.
Final Thoughts
These Orange Knotted Sweet Rolls Recipe have become a staple in my kitchen whenever I’m craving something comforting but special. The combination of soft, buttery dough with the fresh orange flavor just feels like a warm hug with a sunny twist. I can’t wait for you to try making them—it’s one of those recipes that brings joy with each knot you tie and every bite you take. Enjoy baking and indulging in these lovely rolls as much as I do!
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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
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 tangy orange glaze. These delightful rolls are perfect for breakfast or brunch, offering a citrusy twist on classic sweet rolls with a charming 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 granulated sugar, and active dry yeast. Let sit until the yeast is foamy, about five minutes, indicating it is properly activated.
- Scald Milk: Heat the whole milk in a small saucepan over medium-high heat until bubbles form around the edges and the milk begins to steam but does not boil. Remove from heat and allow to cool for 10 minutes.
- Mix Initial Dough: Once the yeast has proofed, stir in the remaining 2 tablespoons of sugar and salt. Add the eggs and the slightly cooled scalded milk along with 2 cups of the all-purpose flour and 1 tablespoon of orange zest. Beat with a paddle attachment or a mixer until the mixture is smooth, approximately 2 minutes.
- Knead Dough: Switch to a dough hook attachment. Gradually add the remaining flour, 1 cup at a time, kneading on medium speed for about 5 minutes until a smooth, soft dough forms. Transfer to a large greased bowl, cover tightly with plastic wrap, and let rise until doubled in size, about 1 hour.
- Prepare Filling and Roll Dough: Roll the risen dough out into a large rectangle. Spread the softened butter evenly over the surface, sprinkle with granulated sugar and 2 tablespoons of orange zest evenly over the buttered dough.
- Fold Dough and Cut Strips: Fold one long edge of the dough about one-third of the way in, then fold the opposite long edge similarly so the dough is folded lengthwise like an envelope. Using a pizza cutter or sharp knife, cut the dough into 16-20 strips approximately 1 inch wide.
- Form Knots: Take each strip, cross the ends over to create a loop, then push one end through the loop to form a knot. Place each knotted roll on a baking sheet.
- Second Rise: Cover loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 30 minutes until puffy.
- Bake Rolls: Preheat oven to 400°F. Bake the rolls for 10 minutes or until they turn lightly browned on top.
- Make Orange Glaze: Whisk powdered sugar, orange zest, and 2-3 tablespoons of fresh orange juice until smooth. Brush or drizzle the glaze over the warm rolls.
- Set Glaze and Serve: Allow the glaze to set for 30-45 minutes before serving to let flavors meld and glaze firm up.
Notes
- To reheat, place rolls on a baking sheet and warm in a 350°F oven until heated through, about 5-10 minutes.
- For frozen rolls, thaw at room temperature before reheating as described above.
- Deborah’s original method involves rolling half the dough into strips, dipping them in melted butter instead of spreading, then tying loose knots. This results in a more buttery, less sweet roll though shaping is slightly more challenging.
- You can substitute unsalted butter for salted butter and add a pinch of salt if preferred.
- Make sure the milk is not too hot when mixing in eggs to avoid cooking them prematurely.
Nutrition
- Serving Size: 1 roll
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
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