Nothing quite beats the warm, tangy aroma of freshly baked rolls with a burst of citrus to start your day. That’s exactly why the Orange Knot Sweet Rolls Recipe has become a staple in my kitchen — soft, sweet, and with the perfect zing of orange in every bite, they’re truly irresistible.
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Why You'll Love This Recipe
I’ve made this Orange Knot Sweet Rolls Recipe countless times, and every single batch turns out soft, fluffy, and bursting with that fresh orange flavor. It’s the kind of recipe that’s perfect for slowing down and enjoying the baking process — plus the reward of those sweet, knotted rolls is just unbeatable.
- Warm citrus flavor: The orange zest and juice infused in both the dough and glaze give these rolls a bright, refreshing taste.
- Perfectly soft texture: Thanks to the milk and eggs, these rolls come out tender and fluffy every time.
- Fun knot shape: Twisting the dough into knots is not only satisfying but makes each roll look homemade and special.
- Customizable sweetness: You can tweak the glaze or filling levels to get them just how you like — whether more buttery, richer, or lighter.
Ingredients & Why They Work
Every ingredient in this Orange Knot Sweet Rolls Recipe plays a key role in crafting those tender, flavorful rolls. From the yeast that gets that beautiful rise to the orange zest adding fresh citrus notes, you’ll want to use good quality items for the best outcome.
- Granulated sugar: Divided for activating yeast and sweetening both dough and filling — balances the orange zest perfectly.
- Active dry yeast: Gives the dough its rise; make sure it's fresh and proofed correctly for best results.
- Warm water: Activates the yeast; warmth should be just right (not too hot!) to avoid killing the yeast.
- Whole milk: Scalded milk adds richness and softness to the dough; don’t skip this step or your rolls won’t be as tender.
- Eggs: They provide structure, moisture, and a glossy finish to the rolls after baking.
- Salt: Brings out the flavors and balances sweetness.
- Orange zest: The star of the show! Used in dough, filling, and glaze to layer that bright citrus flavor.
- All-purpose flour: Forms the dough’s structure; measure carefully for perfect texture.
- Salted butter: Softened for the filling — brings richness and helps keep the rolls moist.
- Powdered sugar: For the glaze to drizzle, lending sweet contrast and a smooth finish.
- Orange juice: Adds natural acidity and moisture to the glaze, making it just the right consistency.
Make It Your Way
One of the best things about this Orange Knot Sweet Rolls Recipe is how you can tweak it to match your mood or occasion. I often switch up the amount of orange zest and sugar depending on how bright or sweet I want the rolls.
- Variation: Sometimes, I add a pinch of cinnamon or nutmeg into the filling for a warm spice twist that pairs beautifully with the orange.
- Less sweet option: If you prefer a milder sweetness, reduce the sugar in the filling and glaze — the orange flavor will still shine.
- Butter swap: For a more indulgent roll, swap the salted butter in the filling with browned butter for a nutty, richer taste.
- Gluten-free tweak: I’ve tried this recipe with a gluten-free flour blend — you may need extra moisture, so keep an eye on the dough’s softness and adjust as needed.
Step-by-Step: How I Make Orange Knot Sweet Rolls Recipe
Step 1: Wake Up Your Yeast and Scald the Milk
I always start by mixing warm water with 2 tablespoons of sugar and yeast in a small bowl. You want the water warm but not hot—think cozy bath temperature. Let the yeast bubble up and get foamy, which takes about five minutes. While that’s happening, I scald the milk on the stove—just heat it until tiny bubbles gather at the edges and steam rises. Then I turn off the heat and let it cool for about 10 minutes. This step softens the proteins in the milk and helps the dough come out tender and fluffy.
Step 2: Mix Dough Ingredients and Knead
Once the yeast is lively, I stir in the remaining sugar and salt, then add eggs, the cooled scalded milk, 2 cups of flour, and that fresh orange zest. I use my stand mixer’s paddle attachment and beat everything until smooth—about two minutes. Then I swap to a dough hook and add the remaining flour cup by cup, kneading until the dough feels soft, smooth, and just slightly tacky. It usually takes 5 minutes at medium speed. Don’t rush this step — good kneading equals lovely texture! I transfer the dough to a greased bowl, cover it tightly with plastic wrap, and let it rise for about an hour until doubled.
Step 3: Roll Out, Fill, and Fold
After the dough has risen, I punch it down gently and roll it out into a large rectangle. Then comes the fun part — I spread softened salted butter all over the surface, sprinkle it evenly with sugar, and more orange zest for that extra citrus pop. Next, fold the rectangle’s long edges toward the center, overlapping like you're folding a letter. This layering traps the filling and flavor inside each roll.
Step 4: Cut and Knot Your Rolls
I grab a pizza cutter and slice the dough into strips about an inch wide — you should get between 16 and 20. Then I pick up each strip, cross the ends over, push one end through the loop, and gently tighten it to create a neat little knot. Placing each beautifully knotted roll on a baking sheet lined with parchment keeps them from sticking and helps them bake evenly.
Step 5: Proof Again and Bake
After shaping, loosely cover the rolls with plastic wrap or a clean kitchen towel and let them rise for another 30 minutes until puffy. Then bake them at 400°F for 8-10 minutes, just until the tops get a light golden brown — you want to avoid over-baking so they stay soft. The smell at this point is heavenly!
Step 6: Glaze and Let Set
While the rolls bake, I whisk powdered sugar with a tablespoon of orange zest and 2 to 3 tablespoons of fresh orange juice until smooth. Once the rolls come out of the oven and cool slightly, I either brush or drizzle the glaze over them generously. Letting them sit for 30-45 minutes lets the glaze set and soak slightly into the rolls, making them extra irresistible.
Top Tip
Through my many baking sessions with this Orange Knot Sweet Rolls Recipe, I’ve learned these tips can make a world of difference:
- Yeast proofing temperature: Ensure your water is warm but not hot — around 105°F to 110°F is perfect to wake up the yeast without killing it.
- Scalding milk:** Don’t skip this step; letting the milk cool down before adding it to the dough prevents curdling but retains that tenderizing effect.
- Kneading time: Be patient—well-kneaded dough results in lighter and more elastic rolls.
- Knot shaping: Don’t pull the strips too tight when forming knots—they should be snug but slightly loose to expand beautifully while baking.
How to Serve Orange Knot Sweet Rolls Recipe
Garnishes
I love finishing these rolls with a light sprinkling of finely grated orange zest or even a few edible flowers like tiny pansies for a fresh springtime vibe. Sometimes I add a few toasted pecan pieces on top for an added crunch that beautifully contrasts the soft dough.
Side Dishes
Pairing these sweet rolls with a rich, creamy coffee or a bright herbal tea works wonderfully. For a brunch spread, they go great alongside fresh fruit salads or whipped cream cheese spread with a bit of honey.
Creative Ways to Present
Once, I arranged these knots in a circular wreath on a large platter, garnished with orange slices and mint leaves — it was the star attraction at my holiday brunch! You can also place them in cupcake liners or mini paper boxes for a pretty gift or party favor.
Make Ahead and Storage
Storing Leftovers
I store leftover rolls in an airtight container at room temperature for up to two days. They remain soft and fresh, but if they start to dry out, reheating is super easy.
Freezing
These rolls freeze beautifully. I recommend freezing them unglazed in a sealed freezer bag and thawing overnight in the fridge. This keeps their texture intact and the orange flavor fresh.
Reheating
To reheat, I place the rolls on a baking sheet and warm them in a 350°F oven for about 5-10 minutes. This gently refreshes their soft texture without drying them out. Then, I brush over some fresh glaze if desired and enjoy as if they were just baked!
Frequently Asked Questions:
Yes! You can substitute instant yeast for active dry yeast, but you don’t need to proof it in warm water. Instead, you can mix the instant yeast directly with the flour and proceed with the recipe as usual.
If fresh oranges aren’t on hand, a good quality orange extract can work as a substitute, but use it sparingly since it’s concentrated. For the juice, you can replace with a small amount of bottled juice, but fresh gives the best flavor and brightness.
The dough is ready when it has doubled in size. You can check by gently pressing a finger into it — if the indentation stays or slowly fills back in, it’s ready to punch down and proceed with the recipe.
To make vegan rolls, substitute the milk with plant-based milk like almond or oat milk, and replace eggs with flax eggs or commercial egg replacers. Use vegan butter for the filling as well. The texture might be slightly different but still delicious!
Final Thoughts
This Orange Knot Sweet Rolls Recipe holds a special place in my heart because it transforms simple ingredients into something so comforting and uplifting. The warmth of the orange zest combined with the soft, buttery dough feels like a big, delicious hug on a plate. I hope you enjoy making and sharing these delightful knots as much as I do — they truly brighten any morning or special gathering.
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Orange Knot Sweet Rolls Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Deborah’s Knotted Orange Sweet Rolls are soft, fluffy, and bursting with fresh orange flavor. These sweet rolls feature a tender dough infused with orange zest, a rich buttery orange sugar filling, and a bright orange glaze that adds a perfect finishing touch. Perfect for breakfast or brunch, they combine classic sweet roll comfort with a refreshing citrus twist.
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 active dry yeast. Let it proof until foamy, about 5 minutes. Meanwhile, scald the milk by heating it in a saucepan over medium-high heat until bubbles form around the edges and it starts to steam. Remove from heat and let cool for 10 minutes.
- Make the dough: Once the yeast is foamy, stir in the remaining 2 tablespoons of sugar and the salt. Add eggs, the slightly cooled scalded milk, 2 cups of flour, and the orange zest. Beat with a paddle attachment until smooth, about 2 minutes.
- Knead the dough: Switch to the dough hook attachment. Gradually add the remaining flour 1 cup at a time, kneading until a smooth, soft dough forms, about 5 minutes on medium speed. Transfer the dough to a large greased bowl, cover tightly with plastic wrap, and let it rise for 1 hour or until doubled in size.
- Prepare the dough for shaping: Roll out the dough into a large rectangle. Evenly spread softened butter over the surface, then sprinkle with granulated sugar and the reserved orange zest.
- Fold the dough: Fold one long edge of the dough about a third of the way over, then fold the other side similarly, like folding paper into an envelope lengthwise. Use a pizza cutter or sharp knife to cut the dough into 16-20 strips about 1 inch wide.
- Shape the rolls: Take one strip, cross the ends to form a loop, then push one end through the loop to make a knot. Place the knotted roll on a baking sheet. Repeat with all strips. Cover loosely with plastic wrap or a kitchen towel and let rise for 30 minutes until puffy.
- Bake the rolls: Preheat the oven to 400°F. Bake the rolls for 10 minutes or until lightly browned on top.
- Make the glaze and finish: Whisk together powdered sugar, orange zest, and 2-3 tablespoons orange juice until smooth. Brush or drizzle the glaze over the warm rolls. Let the glaze set for 30-45 minutes before serving.
Notes
- To reheat, warm rolls on a baking sheet in a 350°F oven for 5-10 minutes until heated through.
- For reheating frozen rolls, thaw them at room temperature before warming in the oven as directed.
- Deborah’s original shaping method involves rolling out half the dough, cutting into strips, dipping the strips in melted butter instead of spreading softened butter, and then forming loose knots by tucking ends under. This version is less sweet but richer in butter flavor.
- Use fresh oranges for zest and juice to maximize flavor.
- Make sure the milk is not too hot when added to avoid killing the yeast—allow it to cool for 10 minutes after scalding.
Nutrition
- Serving Size: 1 roll
- Calories: 220 kcal
- Sugar: 11 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
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