Easy One-Hour Orange Rolls
Delicious easy one-hour orange rolls are so light and fluffy! And in one hour? Yes! These rolls are super soft and fluffy with the perfect amount of fresh orange flavor.
Tired of cinnamon rolls? Give this orange roll recipe a try.
Why You Will Love This Recipe
This orange rolls recipe is ready in an hour. This makes for a perfect morning treat for the family, visiting guests, or even yourself.
What is most important, though, is that it delivers all the flavor of a fresh-baked pastry that would rival any bakery.
The roll itself is light and fluffy, bursting with that heavenly orange flavor.
And the sweet glaze does its job with the sugary sweet stickiness making this a decadent treat that everybody will love.
When you’re baking these, the smell wafting through the house smells like orange blossoms. Amazing!
If you’re on the hunt for other sweets, check out our Cinnamon Crumb Coffee Cake, Overnight Cinnamon Rolls, Maple Bacon Cinnamon rolls, or Cinnamon Raisin Bread
- The Dough – Water, buttermilk, butter, eggs, sugar, flour, yeast, and salt.
- The Filling – Butter, sugar, and orange zest
- The Frosting – Powdered sugar, orange zest, vanilla, and orange juice.
Nothing too crazy here, but man o man, does this make a super flavorful pastry. And all that fresh orange zest comes through beautifully.
How To Make Quick And Easy One-Hour Orange Rolls
In the bowl of an electric mixer, whisk together the warm water, buttermilk, sugar, melted butter, and yeast. Allow them to proof for 15 minutes.
With the dough hook attachment on, add the salt, eggs, and 5 cups of flour and mix for 10 minutes on medium speed.
Add just enough flour for the dough to pull away from the bowl. Do not add too much flour!
Turn the stand mixer off and allow it to rest for another 10 minutes in a warm place.
While the dough is resting, prepare the filling. In a small bowl, mix together the softened butter, sugar, and orange zest.
Roll the dough out onto a lightly floured surface into a 12×16 inch square. Spread the filling to within 1/2″ of the edges.
From the long edge, roll the dough up into a tight log, and pinch the seam to seal it together.
Cut the dough log into 12 large rolls and place the rolls in a lightly buttered 9×13 baking pan.
Cover with plastic wrap or parchment paper. Let rise for 15 minutes while you preheat the oven to 400ºF.
Remove from the oven and let cool slightly while you prepare a simple orange glaze.
Mix together the powdered sugar, orange zest, vanilla, and enough fresh orange juice (3 tablespoons or more) to make it a spreading consistency.
Spread or drizzle the orange icing over the rolls.
Slice and serve these soft and fluffy sweet pastries up! They will be amazed!
Make Ahead Instructions
After you’ve rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover them with plastic wrap and place them in your refrigerator.
Prepare the orange rolls up to the point of baking. Cover with plastic wrap and store in the refrigerator.
The next day, remove and place on a counter to come to room temperature. Bake as instructed.
If you want to prepare these and freeze them to bake later, roll and cut the orange rolls and place them apart on a baking sheet to freeze the rolls individually.
When they have frozen, place them in a freezer-safe container. When you’re ready to bake them, place them in a lightly buttered baking dish and let them come to room temperature.
Bake as directed.
Yes. The only difference is the type of filling and frosting (icing).
Easy One-Hour Orange Rolls Recipe
- 1 cup warm water
- 3/4 cup buttermilk, room temperature
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 tablespoons Active dry yeast
- 1 1/2 teaspoons salt
- 2 large eggs, room temperature, slightly beaten
- 5-6 cups bread flour
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons orange zest (about one large orange)
- 1 1/2 cups powdered sugar
- 2 teaspoons orange zest
- 1/2 teaspoon vanilla
- 3 tablespoons fresh orange juice (or more)
- In the bowl of a stand mixer whisk together water, buttermilk, granulated sugar, melted butter, and yeast in a bowl. Allow to proof for 15 minutes.1 cup warm water, 3/4 cup buttermilk, room temperature, 1/2 cup granulated sugar, 1/4 cup unsalted butter, melted, 3 tablespoons Active dry yeast
- With the dough hook attached add the salt, eggs, and 5 cups of flour and knead for 10 minutes. Only add just enough of the remaining 1 cup of flour to make the dough pull away from the sides of the bowl. DO NOT ADD TOO MUCH FLOUR. They will be dense and tough.1 1/2 teaspoons salt, 2 large eggs, room temperature, slightly beaten, 5-6 cups bread flour
- Let rest for 10 minutes.
While resting prepare your Filling:
- In a small bowl mix together 6 tablespoons of softened butter, sugar and orange zest.6 tablespoons unsalted butter, softened, 1 cup granulated sugar, 2 tablespoons orange zest
- Roll dough out on to lightly floured or greased surface into a 12 x 16-inch square. Spread the filling over the dough leaving about 1/2″ along the edges. From the long edge tightly roll up, pinch to seal the seam. Cut into 12 large rolls.
- Place rolls in a lightly buttered 9×13 baking dish, cover with parchment paper. Let rise for 15 minutes. Preheat the oven to 400F, while rising.
- Bake at for 15-20 minutes. You made need to tent with foil if they start to get too brown before done baking.
- In a medium-size bowl mix together the powdered sugar, orange zest, vanilla and enough fresh orange juice to make desired consistency to spread. Spread or drizzle over the warm rolls.1 1/2 cups powdered sugar, 2 teaspoons orange zest, 1/2 teaspoon vanilla, 3 tablespoons fresh orange juice (or more)