sweet roll recipe

These homemade orange rolls are filled with a buttery orange filling and are topped with a simple orange glaze. They can be prepped the night before, if needed. 

The Best Glazed Orange Rolls

all-purpose flour,

sugar

yeast

salt,

unsalted butter, melted (1 stick)

buttermilk

eggs,

unsalted butter (3/4 of

orange marmalade

light brown sugar, packed

orange juice

vanilla extract (orange extract may be substituted)

confectioners’ sugar

milk

orange zest, divided

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 cups flour, sugar, yeast, salt; set aside.

In 2-cup glass measuring cup or microwave-safe bowl,...

In 2-cup glass measuring cup or microwave-safe bowl, and the butter and heat to melt, about 1 minute on high power.

Add buttermilk to melted butter and warm to...

Add buttermilk to melted butter and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.

Add butter-buttermilk mixture to the dry ingredients in...

Add butter-buttermilk mixture to the dry ingredients in mixing bowl.

In a small bowl, crack and lightly whisk...

In a small bowl, crack and lightly whisk the eggs, and then add eggs to mixing bowl.

Turn mixer on low speed and allow it...

Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 cups of flour and 5 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and won’t come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.

Remove dough from the mixing bowl, spray a...

Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it’s lightly oiled on both top and bottom.

Cover bowl with plasticwrap and place it in...

Cover bowl with plasticwrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then it’s powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.

While dough rises, line a 9×13-inch pan with...

While dough rises, line a 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.

After dough has doubled in size, punch it...

After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop.

With a rolling pin, roll it out to...

With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.

Using a knife, evenly spread butter over dough,...

Using a knife, evenly spread butter over dough, leaving a 1/2-inch bare margin.

Add about 3/4 cup marmalade, more as needed,...

Add about 3/4 cup marmalade, more as needed, and smooth it with a knife. It should be a thin-ish layer; too much and you risk it leaking, but not enough and the rolls aren’t orangey enough; use your judgment. The butter and marmalade get smeared together, which is okay.

Evenly sprinkle the brown sugar over the top,...

Evenly sprinkle the brown sugar over the top, and lightly pat it down with your fingertips to help it adhere.

Starting with a long edge (the 26-inch side),...

Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.

Using a knife, make small hash marks so...

Using a knife, make small hash marks so there will be 20 evenly sized rolls (about 1 to 1 1/2 inches wide; or make bigger rolls and yield 12 to 16). Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.

Use plain, unwaxed dental floss to slice the...

Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.

Arrange the rolls in the prepared pan, 5...

Arrange the rolls in the prepared pan, 5 rows of 4 rolls across. Cover with plastic wrap.

Let rise in a warm, draft-free place until...

Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour. (See note below)*

Bake at 375F for about 15 minutes, or...

Bake at 375F for about 15 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and don’t overbake or they won’t taste nearly as good.

In a medium bowl, add the orange juice,...

In a medium bowl, add the orange juice, vanilla, confectioners’ sugar, optional salt, and whisk to combine; mixture will be thick.

Drizzle in the milk as needed until mixture...

Drizzle in the milk as needed until mixture can be whisked smooth and is to desired consistency.

Whisk in 2 teaspoons zest; set aside remainder.

Evenly pour glaze over rolls.

Evenly sprinkle with remaining 1 teaspoon zest.

Serve immediately. Rolls are best warm and fresh,...

Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in micro for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out.

These really are the Best Cinnamon Crunch Rolls Recipe. Why? Because I&#039;ve added a Cinnamon Crunch topping (think Cinnamon Crunch Bagels) which takes this way over the top!

Best Cinnamon Crunch Rolls Recipe

unsalted butter

sugar (100 grams)

salt

sour cream (225 grams)

vanilla extract

instant yeast (1 packet)

water, lukewarm

eggs

all-purpose flour (560 grams)

unsalted butter, melted

dark brown sugar (200 grams)

cinnamon

dark brown sugar (100 grams)

sugar (50 grams)

unsalted butter (58 grams)

sugar (200 grams)

unsalted butter (45 grams)

Cut the butter into pieces and place in a small saucepan along with the sugar and salt.  Heat until the butter is melted.  Remove from the heat and let it sit until it is lukewarm. 

Whisk in the sour cream and vanilla followed by the eggs, yeast, and water.

Add the flour to the bowl of a mixer.  Fit the mixer with a dough hook if available.

Pour the liquid over the flour and beat on low to bring together.  Knead in the machine for 3 minutes, turning after about 1 ½ minutes as the dough will adhere to the top of the dough hook and not get beaten.  The dough will be very soft and more of a batter.

Spray a container at least 3 times the size of the dough with a non-stick baking release. Add the dough and cover with plastic wrap.  Mark the time on it. Allow it to rise until doubled, about 2 to  2 ½ hours. 

After it has risen, deflate it, re-cover it and refrigerate overnight so the butter can firm up. It may or may not rise again in the fridge.  That&#39;s fine.  It can be refrigerated up to 3 days.

Cinnamon Roll Dough

Melt the butter.  Reserve.  Combine the brown sugar and cinnamon, mixing completely.  Cover with plastic wrap to prevent the brown sugar from drying out.

Cinnamon Filling

Line 14 jumbo muffin cups with jumbo paper liners.  Spray with a non-stick baking release.  Set aside.

Remove from the refrigerator.  Roll the dough into a 13&quot; x 22&quot; rectangle, keeping the 22&quot; side horizontal on the table.

Brush it with the melted butter from the Cinnamon Filling to within 1/2&quot; of the far edge.  Spread the filling over the butter keeping the far edge without anything on it.

Starting from the long side (22&quot;) roll the dough up tightly to within the 1/2&#39;. Brush the edge with water. Bring it up to cover the dough and seal the edge by, pressing it down and smearing the edge.

Mark the roll 1 1/2&quot;.  Place a long piece of thread or fine floss under the dough on the marking extending to the front and back.   Bring the thread up to the top, cross it and pull sharply on both ends.  It will cut the rolls cleanly.  Repeat with the remaining rolls.

The filling will be loose, so pick it up quickly and carefully place it into the sprayed paper cups, filling side down.  Press the rolls flat in the cups.

When all of the rolls are in the cups, cover with tea towels and allow them to rise until doubled but reaching only to about 1/2&quot; of the top, about 1 1/2  hours.

Assembly

While the rolls are rising, combine the brown and granulated sugar with the cinnamon, mixing well.  Cover with plastic wrap to keep the brown sugar from drying out.

Preheat the oven to 350°F.

Add the melted butter (rewarm if it has solidified) to the cinnamon-sugar mixture and blend together.  This will not be crumbs.  It is more of a thick paste.

When the rolls are ready, beat the egg white till foamy.  Brush the tops of the rolls using the Cinnamon Crunch with the egg white.

Gently, so as not to deflate the rolls, spread about 1 slightly rounded tablespoon on each roll covering it well.

If using the vanilla glaze, do nothing to the top of the rolls.

Bake for 20 to 23 minutes until browned and baked through.  Do not overbake.

Let the baked rolls cool for about 5 minutes then carefully lift them by the paper liners out of the pans.  Gently, pull down the papers, remove the rolls, and set the on cooling rack to cool completely.

If using the vanilla glaze, combine all of the ingredients for the glaze, adjusting the powder sugar if too thin or adding more milk if too thick,  Spoon over the rolls, letting it drip down the sides.   Leave them out to dry.

While all yeast dough is best the day it is baked, these have an amazing shelf life if covered for several days.

Either of these can be frozen.  The Cinnamon Crunch Rolls can be frozen as is, then well wrapped individually and frozen for a couple of months.  The vanilla glazed rolls can be frozen WITHOUT the glaze wrapped as above.

Thaw either at room temperature.  To freshen, preheat the oven to 350°F.  Place the rolls on a sheet pan and cover the pan tightly with foil.  Heat for 10 to 15 minutes.  Cool.

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The Best Glazed Orange Rolls

Best Cinnamon Crunch Rolls Recipe

Top 2 sweet roll recipe recipes from across the web

The most viewed sweet roll recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Glazed Orange Rolls

Best Cinnamon Crunch Rolls Recipe

The most viewed sweet roll recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine