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, 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; 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

Nothing quite says comfort like the sweet scent of fresh-baked rolls with a citrusy punch. This Orange Glazed Rolls Recipe offers soft, tender rolls laced with vibrant orange marmalade and a luscious glaze that’ll have you reaching for seconds — or thirds.

The image shows a single cinnamon roll with a glaze on top, placed on a white plate. The roll is light brown with a shiny, sticky orange glaze that drips down the sides. The roll has a spiral shape with visible layers of dough and glaze. Around the plate, there are small crumbs and bits of glaze. In the background, there is a white bowl with more orange glaze and a slice of orange resting on its rim. A silver fork with some pieces of the cinnamon roll is partially visible to the left. The surface underneath the plate is a white marbled texture. 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’m excited to share this Orange Glazed Rolls Recipe because it’s one of those recipes I revisit when I want something a little special but totally achievable. The balance of buttery dough and the bright, sweet-tart glaze is just unbeatable, and I love how it fills my kitchen with an irresistible aroma.

Perfectly Soft Dough: The dough stays wonderfully tender thanks to the buttermilk and butter, which makes the rolls so comforting.
Zesty Orange Flavor: Both the filling and glaze boast fresh orange zest and juice, bringing that citrus zing that wakes up your taste buds.
Lovely Sweet Glaze: The glaze strikes the right balance of sweetness with a touch of vanilla, making the rolls feel special but not cloying.
Great for Make-Ahead: You can prepare the rolls the night before and bake fresh in the morning — perfect for busy weekends or holiday mornings.

This image shows a baking tray lined with foil, filled with nine golden orange rolls arranged in three rows of three. Each roll has a smooth, shiny glaze, making the spirals of dough distinct, with a slightly sticky texture. The rolls have a soft, fluffy look under the glaze, and small bits of orange zest are visible on top, adding a speckled texture and bright color contrast. The tray is set on a white marbled surface with slices of fresh orange nearby, adding fresh and vibrant color to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a critical role in making your Orange Glazed Rolls Recipe shine. I always pick good-quality unsalted butter and fresh buttermilk because they add richness and help the dough rise to a tender perfection. The orange elements — marmalade, zest, and juice — bring that distinct, fresh citrus flavor you want from a roll with a glaze like this.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl filled with granulated sugar, a pinch of fine salt on the white marble, two whole uncracked brown eggs, a small white ceramic bowl holding melted unsalted butter, a small white ceramic bowl of warm buttermilk, a small white ceramic bowl of orange marmalade, a small white ceramic bowl packed with light brown sugar, a small white ceramic bowl containing fresh orange juice, a small white ceramic bowl filled with vanilla extract, a small white ceramic bowl of fine confectioners’ sugar, a small white ceramic bowl with fresh milk or cream, and fresh orange zest arranged neatly 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: Provides the right structure — not too tough, not too cakey.
Granulated sugar: Adds subtle sweetness to the dough and helps feed the yeast.
Instant dry yeast: I prefer Red Star Platinum because it’s reliable and fast-rising.
Salt: Balances sweetness and enhances the overall flavor.
Unsalted butter (melted and softened): Gives the dough richness and helps keep it tender.
Buttermilk: Adds a slight tang so your rolls aren’t bland and ensures a soft crumb.
Eggs: Help create a rich, fluffy texture and right dough consistency.
Orange marmalade: The star in the filling with real citrus chunks for texture and zest.
Light brown sugar: Adds a deep, caramel-like sweetness that pairs beautifully with orange.
Orange juice: Gives the glaze a fresh citrus note to brighten the rolls.
Vanilla extract (or orange extract): Adds warmth and complexity to the glaze.
Confectioners’ sugar: The base of the glaze, giving that smooth, sweet finish.
Salt (optional): Just a pinch brings balance to the sweetness in the glaze.
Milk or cream: Adjust glaze consistency to your liking — I prefer cream for extra richness.
Orange zest: Fresh zest is a must for that punchy citrus hit throughout.

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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

I like to play around with this Orange Glazed Rolls Recipe based on the season or my mood. Sometimes I add a handful of finely chopped pecans to the filling for a bit of crunch — it’s a surprise pop that guests adore. And if you prefer your glaze a little more tart, try swapping out half the orange juice for freshly squeezed lemon juice.

Nuts or Seeds Variation: Adding chopped pecans or walnuts to the filling provides a delightful texture; I’ve done this for holiday brunches and it’s always a hit.
Gluten-Free: You can substitute a 1:1 gluten-free flour blend, but be mindful the dough will be slightly denser — keep an eye on yeast activity.
Make it Vegan: Use plant-based buttermilk and butter alternatives, and skip the eggs with a flax or chia egg; results are good but slightly different in texture.

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

Step 1: Mix and Knead the Dough

Begin by combining your flour, sugar, yeast, and salt right in the mixing bowl. I like to warm the butter and buttermilk together separately — just until it’s warm to the touch (about 120°F if using Red Star Platinum yeast). Adding warm liquid to the dry ingredients wakes the yeast up just right. Once you add in eggs, switch to the dough hook or your hands and knead for about 5 to 7 minutes. The dough should be soft and slightly sticky but hold together. If it’s too wet, add flour sparingly — adding too much can make your rolls heavy.

Step 2: Let the Dough Rise

Place your dough in a lightly oiled bowl, flipping it once to coat all sides with oil. Cover it with plastic wrap and find a warm, draft-free place to rest — I swear by my powered-off oven trick that keeps things cozy for proofing. After about 2 to 2 ½ hours, it should have doubled nicely.

Step 3: Roll, Fill, and Slice

Transfer dough onto a floured surface and roll out to roughly 26-by-13 inches. Spread your softened butter first — this makes the filling stick better and adds extra richness. Next, layer on the orange marmalade, spreading it evenly but not too thick. Sprinkle brown sugar on top, patting lightly so it adheres. When rolling up the dough, start from the long edge for even rolls and press tight but don’t squash. I swear by using unwaxed dental floss for slicing because it doesn’t squish the delicate dough like a knife might, making for perfect rounds every time.

Step 4: Second Rise and Bake

Arrange your rolls snugly in a prepared 9x13 pan and cover again with plastic wrap. Let them rise for about another hour until almost doubled. Bake at 375°F for about 15 minutes until the tops are soft golden brown — ovens can vary, so keep a keen eye to avoid overbaking.

Step 5: Make the Orange Glaze and Serve

While the rolls bake, whisk together the orange juice, vanilla, confectioners’ sugar, salt (if using), and adjust consistency with a little milk or cream until silky smooth. Stir in 2 teaspoons of the fresh orange zest. Once buns are out of the oven, drizzle generously with glaze and sprinkle remaining zest on top for that beautiful, fresh pop. Serve these warm if you can — it’s pure magic!

Top Tip

Let me tell you, the success of these rolls really hinges on how you handle the dough and glaze. I’ve learned the hard way that rushing the rises or overheating the buttermilk can tank your dough. Also, floss slicing is a game-changer for that beautiful swirl and maintaining shape.

Proper Liquid Temperature: I always check the buttermilk and melted butter combo with a thermometer. Too hot and your yeast will die, too cold and it won’t rise well.
Floss for Slicing: Using dental floss to cut the rolls helps you get clean, uniform slices without squishing the dough, which keeps rolls fluffy.
Don’t Overbake: These rolls bake quickly; just as soon as they’re golden on top, pull them. Overbaking dries them out, and no one wants that.
Glaze Consistency: Add milk or cream little by little for a glaze that’s thick but pourable — too thin means it’ll run off, and too thick won’t coat nicely.

How to Serve Orange Glazed Rolls Recipe

orange glazed rolls - Serving Suggestion

Garnishes

I usually keep garnishes simple here — just a sprinkle of extra fresh orange zest after glazing really brightens up the flavor and adds a pop of color. Sometimes, if I’m feeling fancy, I add a few thin candied orange peel strips on top for a subtle crunch and beauty, especially when serving to guests.

Side Dishes

These rolls shine on their own but also pair wonderfully with creamy scrambled eggs or an herby breakfast frittata for brunch. For dinner, I’ve served them alongside savory soups or stews — the sweet citrus glaze is a subtle contrast that guests love.

Creative Ways to Present

Once, for a holiday brunch, I arranged the glazed rolls in a circular pattern on a large platter, dusted them with powdered sugar, and surrounded them with fresh orange slices and sprigs of rosemary. It made the table feel festive and the rolls disappeared in no time!

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container at room temperature. They keep soft and flavorful for up to four days. If you need to refresh them, a quick zap in the microwave for about 5 seconds works wonders to soften the glaze and dough again.

Freezing

I recommend baking the Orange Glazed Rolls completely first, then freezing them in a sealed container or heavy freezer bag for up to six months. When you want to enjoy them, simply thaw overnight and add the glaze fresh, or warm slightly in the oven before glazing for that just-baked feel.

Reheating

To reheat, I pop rolls into a 300°F oven for about 5-7 minutes wrapped loosely in foil to keep moisture in. Then, drizzle the glaze again just before serving. This method keeps the rolls moist and the glaze fresh-tasting without drying them out.

Frequently Asked Questions:

Can I use fresh oranges instead of marmalade in the Orange Glazed Rolls Recipe?

You can certainly try, but marmalade provides sweetness and a slight bitterness from the rind, which fresh oranges might lack. If you use fresh orange segments or juice, consider adding some sugar to balance the flavor and achieve that signature glaze consistency.

What’s the best way to get the dough to rise faster?

I found the best way is to place your covered dough in a warm space with consistent temperature — I often use my turned-off oven after preheating it for a minute. Avoid drafts and cold spots. Remember, dough temperature and yeast brand matter; sometimes a slightly warmer liquid helps, but don’t overheat it!

Why do you recommend cutting the rolls with dental floss?

Cutting with unwaxed dental floss prevents the dough from being squished or compressed, unlike a knife. This helps keep the swirls intact and encourages even rising and baking. It’s a simple trick that gives you perfect rolls every time!

Can I prepare the rolls the night before and bake them fresh in the morning?

Absolutely! After you slice the rolls and place them in the pan, cover tightly with plastic wrap and refrigerate for up to 16 hours without letting them rise further. The next morning, let them come to room temperature and rise for about an hour before baking for fresh, fluffy results.

Final Thoughts

This Orange Glazed Rolls Recipe holds a special place in my kitchen because it feels like a celebration—whether it’s a weekday morning or a cozy holiday brunch. It’s approachable but delivers such a satisfying, fresh flavor that I find myself making it over and over. I hope you’ll enjoy baking and sharing these as much as I do — nothing beats that first warm bite!