The BEST orange sweet rolls


Super soft orange sweet rolls with orange butter cream frosting.

Orange sweet rolls have to be one of my favorite things about Christmas. My mom serves them every year for breakfast and we all go crazy over them. They are the perfect Christmas treat. Let’s not even get started on the orange butter cream frosting. I could eat that straight from the bowl!

It took me about 3 tries to get this recipe perfect for all of you and I finally nailed it! These are seriously the best orange rolls I’ve ever had!


The BEST orange sweet rolls on ...these are super soft and melt in your mouth!

In this recipe I’ll be featuring some of my favorite Pampered Chef baking tools. They are ones I love and use all the time while baking. Must have’s in my book. ;)

Did you make this recipe?

Orange sweet rolls


  • 1/2 cup warm water
  • 1 (1/4 oz) pkg active dry yeast -2 1/4 teaspoons
  • 2 TB sugar
  • 1/2 cup butter, melted
  • 3/4 cup warm milk
  • 3/4 cup sugar
  • 1 egg, whisked
  • 1 tsp salt
  • 4 cups flour (more or less as needed)


  • 1/2 cup butter, softened
  • 1 cup sugar
  • zest of 1 orange
  • 1-2 TB fresh orange juice


  • 1/2 cup salted butter
  • 21/2 cup powdered sugar
  • zest from one orange
  • 3 tsp orange extract
  • 1 TB milk


In a small bowl add warm water, yeast and sugar. Let sit for about 10 minutes until bubbly.
In a large bowl whisk together butter, milk, sugar, egg and salt. Add yeast mixture when ready and stir until combined. Add two cups of flour and stir until smooth. Add the remaining flour 1/2 cup at a time. Knead for 5 minutes. If the dough is too sticky you can add a little more flour. Once dough is nice and soft, cover the bowl with plastic wrap and place in a warm spot. Allow to double in size. If the dough isn’t rising I will turn my oven to 200 with a small pan of water, turn it off and set my bowl in there to finish rising.
Once your dough has doubled in size punch it down and roll out on a floured surface. You want to form a rectangle approximately 15×20 inches. It doesn’t have to be perfect. Spread filling onto the dough with a brush and then roll the dough up. I did not use all of the filling. Cut the dough into one inch pieces with floss or a large knife. Place dough onto a buttered baking dish with rolls about 1 inch apart. Let rolls sit for about an hour or until rolls have doubled in size.
Bake at 350 for 15 minutes or until golden brown. Remove from oven and allow to cool.
Beat together the frosting ingredients in a large bowl and then spread on top of the rolls. You can add more milk or powdered sugar to reach your desired consistency.

All images and text ©


orange rolls ingreidents

For this recipe I used my prep bowls and easy read measuring cups for my yeast mixture and warming the milk. They are microwave safe, which I love! You’ll know your yeast is done when it’s nice and bubbly like above.

mixing dough

When mixing my dough I Iike to use a Mix N’ Scraper to help to keep the flour off the edges. You can also use a mixer with a dough hook if you have one which makes the kneading a little easier. ;)

kneeding dough

Once the dough is to hard to stir I will knead it with my hands for about 5 minutes. You want the dough to be soft but not too sticky. Almost like play dough, but not quite as hard.

The BEST orange sweet rolls on ...these are super soft and melt in your mouth!

Once your dough is ready, roll it out on a floured surface and form a 15×20 rectangle. It doesn’t have to be perfect. Then use your silicone brush to put on your filling.

The BEST orange sweet rolls on ...these are super soft and melt in your mouth!

Then roll up your dough and cut it with floss. Just slide the floss under the dough and then pull it up. Cut your rolls into about 1 inch pieces.

The BEST orange sweet rolls on ...these are super soft and melt in your mouth!

Butter a large sheet pan and then place the rolls on the pan about 1 inch apart.

The BEST orange sweet rolls on ...these are super soft and melt in your mouth!

Bake them just until golden brown. You don’t want to over cook them. They are the best when they are super soft! Are you drooling yet?

The BEST orange sweet rolls on ...these are super soft and melt in your mouth!

The orange zest makes these rolls PERFECT!

The BEST orange sweet rolls on ...these are super soft and melt in your mouth!

Next grab a small bowl (I love Pampered Chef batter bowls) and whip up your orange buttercream frosting. The orange extract adds the perfect amount of orange flavor to the frosting. Oh and I have to mention my favorite measuring spoons EVER… these adjustable measuring spoons. They are the ones I use all the time!

The BEST orange sweet rolls on ...these are super soft and melt in your mouth!

Once your frosting is nice and fluffy spread it on those delicious rolls! The more frosting the better!!

The BEST orange sweet rolls on ...these are super soft and melt in your mouth!

Mmm…. I am still dreaming about these delicious orange sweet rolls. They are unbelievably tasty! I cannot wait to make them again and again.

The BEST orange sweet rolls on ...these are super soft and melt in your mouth!

I served these bad boys up with my favorite spatula and they were gone within minutes! Put them on your baking list this weekend. You will not be disappointed! ;)

pampered chef

Thanks to The Pampered Chef for sponsoring this post and creating your amazing products. For more more information visit them on Facebook or Pinterest.

So let’s hear it… orange rolls or cinnamon rolls? I vote orange rolls! ;)

Looking for more desserts? Find lots more HERE.


more by Jamielyn »

Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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30 comments on “The BEST orange sweet rolls”

  1. How many does this recipe make? I’m assuming a dozen, but I just want to make sure. :)

  2. I think I prefer the orange rolls too. My mom always made either cinnamon or orange sweet rolls on Christmas morning. I never knew anyone else did, but maybe a lot of people do! We were from the South. Also we had Little Smokies for breakfast. I wonder if this is some kind of tradition?

    • I always thought it was just my family too, but then I found out a lot of people do sweet rolls on Christmas morning! I think it’s a great tradition! We don’t do little smokies, but we do orange slices and grape juice! :)

  3. These look amazing!! AND I love Pampered Chef tools!! :)

  4. Which is TB?

  5. nice stuffs

  6. My nephew loves orange rolls. I can’t wait to try and make these for him!

  7. Could I make these the night before and let them rise over night and pop in the oven Christmas morning?

    • You can, but the sugar may liquefy a little bit. Just roll them up like normal and cover the pan lightly with plastic wrap. Then let them rise over night in the fridge. I would take them out about 30 minutes before baking and then bake as normal.

  8. They are waiting to go in the oven and if the filling is any indication of what these are going to be like, the family is in for a treat! (Couldn’t resist licking the spoon of that orange butter sugary goodness!) Thanks for sharing a great recipe!

  9. I’m confused about how much yeast to use here… I have 8g packages, but it seems that 8 grams is only 1/4 oz and you call of 3/4 oz. so am I using 1 package or 3 packages??

  10. We had orange sweet rolls for breakfast on Thanksgiving and Christmas growing up. Now if we forget to buy them, the holiday just isn’t right. My sister even posted a pic of the ones she made Christmas morning to facebook and tagged us to share the memory. :)

  11. I can see why your mom makes these rolls! They look delicious! Have a Happy New Year!

  12. Andrea of North Bethesda Reply

    These are fabulous! I’ve learned how to make fantastic pecan sticky buns, but wanted to try something new. I prepared these exactly and directed but only par-baked them (like brown & serve rolls), gathered up the orange buttercream frosting ingredients and took them the next morning to my son’s home in NY for Christmas Day brunch. I popped them in their oven to finish baking and then mixed the buttercream and frosted them. They were warm and oozing with deliciousness! Yum! Thanks for the recipe!

  13. I’ve made these 3 times now (3rd batch in the oven now!) and they are heavenly! One thing I do different though is this: because I adore ooey gooey rolls and am not a huge fan of frosting, I DID use ALL of the sugar/butter/orange filling and just used a light coat of frosting on top, applied while still warm so it would melt around good. They are the BEST just like it says at the top of the page!
    Thanks for the awesome recipe!

    • Thanks for posting your substitutions, I’m sure another non frosting lover will really appreciate it. :) I usually get 12, but occasionally I will roll out wide as well and get more! :)

  14. I made the dough yesterday and it was very easy to work with today. The rolls are heavenly, so do your family a favor and make them!

  15. I just made these today. They are very good. I found that I had to use 6-6 1/2 cups of flour for this recipe. I made the filling just like the recipe says. The frosting on the other hand was a huge miss. 3 teaspoons of extract was WAY TOO much!! Luckily I tested it before I put it on the rolls. I remade the frosting leaving out the extract and just using a splash of oj. These rolls are good enough by themselves that they really don’t even need glaze. I will definitely make again.

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