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

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Orange Rolls

4 tablespoons granulated sugar divided
2 tablespoons active dry yeast
1/2 cup warm water
1 1/3 cups whole milk, scalded
2 large eggs
1 1/2 teaspoons salt
1 tablespoon orange zest (from 1 orange)
5 cups all-purpose flour (625g)

Filling

1/2 cup salted butter, softened
1/2 cup granulated sugar
2 tablespoons orange zest (from 2 oranges)

Orange Glaze

1 1/2 cups powdered sugar
1 tablespoon orange zest
2-3 tablespoons orange juice

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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