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Glazed Orange Sweet Rolls

Glazed orange sweet rolls are soft, yeasted rolls filled with orange-scented sugar and topped with a smooth orange glaze. Bake them in a 9x13-inch dish until golden brown and the center rolls no longer look doughy.
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Prep Time 45 minutes
Cook Time 25 minutes
Rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dough and filling
  • 1 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar for the dough
  • 0.5 cup granulated sugar for the filling
  • 1 egg large, at room temperature
  • 0.33 cup unsalted butter melted and cooled slightly for the dough
  • 4 tbsp unsalted butter softened for the filling
  • 1 tsp salt
  • 4 cup all-purpose flour plus a little more for kneading and rolling
Filling and glaze
  • 1 nonstick cooking spray for the pan
  • 1 tbsp orange zest finely grated, for the filling
  • 1 tsp orange zest finely grated, for the glaze
  • 1 cup powdered sugar
  • 2 tbsp orange juice

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Stir the warm milk, yeast, and 1/4 cup sugar together in a large bowl and let stand for 5–10 minutes, until foamy.
  2. Whisk in the egg and melted butter.
  3. Stir in the salt and 3 1/2 cups flour until a shaggy dough forms.
  4. Knead the dough on a clean work surface for 8–10 minutes, adding the remaining flour a little at a time until the dough is smooth and slightly tacky.
  5. Cover the bowl and let the dough rise in a warm place for 1–1 1/2 hours, until doubled in size.
Fill and bake the rolls
  1. Coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Roll the dough on a clean work surface into a 12x18-inch rectangle.
  3. Rub 1 tablespoon orange zest into the remaining 1/2 cup sugar.
  4. Spread the softened butter over the dough, then sprinkle the orange sugar evenly over it.
  5. Roll the dough up from a long edge into an 18-inch log and cut it into 12 equal pieces.
  6. Arrange the rolls cut-side up in the dish, cover, and let rise for 30–45 minutes, until puffy.
  7. During the final 20 minutes of rising, preheat the oven to 350°F.
  8. Bake for 22–27 minutes, until golden brown and the center rolls no longer look doughy.
  9. Let cool in the dish for 10 minutes.
Make the glaze
  1. Whisk the powdered sugar, orange juice, and remaining 1 teaspoon orange zest until smooth.
  2. Spread the glaze over the warm rolls.

Notes

For the strongest orange flavor, rub the zest thoroughly into the sugar before filling the rolls. Store covered in the refrigerator for up to 4 days; freeze yes, wrapped well for up to 2 months. For a dairy-free version, use unsweetened plant-based milk and dairy-free butter.