If you love a freshly-baked cinnamon bun, you’ll adore these Orange Sweet Rolls. They feature a soft, pillowy dough filled with vibrant orange zest and topped with a tangy cream-cheese icing. This fresh spring twist on a classic breakfast favourite brings a bright citrus flavour combined with comforting baked dough — perfect for brunch, sharing with friends, or treating yourself. Baking with yeast may feel intimidating, especially if you’ve never done it before — but it isn’t difficult. With simple tips and a little patience, your dough will rise beautifully and your rolls will turn out soft and delicious.
Ingredients
For the dough:
- ¾ cup whole milk, heated to 110-120 °F (≈ 43-49 °C)
- ⅓ cup (66 g) granulated sugar, divided
- 2¼ teaspoons (7 g) active dry yeast
- 3 tablespoons freshly grated orange zest (from 2-3 oranges)
- 4¼ cups (510 g) all-purpose flour, divided
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
For the filling and assembly:
- ¾ cup (150 g) granulated sugar
- 2 tablespoons orange zest (from 1-2 oranges)
- ¼ teaspoon ground cardamom
- ½ teaspoon kosher salt
- Nonstick cooking spray
- ½ cup unsalted butter, softened
- ½ cup (70 g) finely chopped candied orange peel or finely chopped dried apricots (optional)
For the icing:
- 4 oz (½ block) cream cheese, softened
- 4 tablespoons (½ stick) unsalted butter, softened
- 1 tablespoon orange zest (from 1 orange)
- ¼ teaspoon kosher salt
- 1½ cups confectioners’ sugar
- 3 tablespoons freshly squeezed orange juice, divided
Step-by-Step Instructions
1. Prepare the yeast and dough starter.
In a glass measuring cup, stir together the warmed milk and 1 teaspoon of the granulated sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes until foamy. (This ensures your yeast is active.)
2. Mix dough ingredients.
Meanwhile, in the bowl of a stand mixer, rub together the remaining sugar and the 3 tablespoons of orange zest until fragrant and the orange oils are released. Add the bloomed yeast mixture, about 4 cups (480 g) of the flour, the eggs, the melted butter, and the salt. Using the dough hook, mix on low speed until a shaggy dough forms (about 1-2 minutes). Then increase the speed to high and mix until the dough becomes smooth and elastic and springs back when pressed (about 6-8 minutes). The dough should be slightly sticky but pull clean from the sides of the bowl; if it’s too sticky, add flour one tablespoon at a time until it no longer sticks.
3. First rise.
Grease a large bowl. Shape the dough into a ball and place it in the bowl. Cover tightly and let it rise in a warm spot until doubled in size — this typically takes about 60 minutes but depends on room temperature and humidity.
4. Prepare the filling.
In a small bowl, rub together the ¾ cup sugar and the 2 tablespoons orange zest until fragrant. Stir in the ground cardamom and salt. Grease a 9″ × 13″ baking dish with nonstick spray.
5. Shape the rolls.
On a lightly floured work surface, roll the risen dough into a large rectangle about 18″ × 12″. Spread the softened ½ cup butter all over the dough, then sprinkle evenly with the orange-sugar mixture. If you’re using the candied orange peel or dried apricots, sprinkle that over the top. Starting with the long edge closest to you, roll the dough into a tight log. Using a serrated knife, cut the log into 12 equal pieces (about 1½″ thick each). Arrange the pieces cut-side up in the prepared baking dish in a 3 × 4 grid. Cover with a towel and let rise for 25-30 minutes, until puffy. Meanwhile, preheat your oven to 350 °F (≈ 175 °C) and set the rack in the middle position.
6. Bake.
Uncover the risen rolls and bake until golden brown and an instant-read thermometer inserted into the center of a roll reads about 190 °F (≈ 88 °C). This typically takes 22-28 minutes. Remove from the oven and let cool in the pan for 10 minutes. (If you prefer to prepare them ahead, you can shape the rolls, cover the pan with plastic wrap, refrigerate overnight, then let them sit uncovered at room temperature for about 90 minutes the next morning before baking.)
7. Make the icing and finish.
In a medium bowl, beat together the softened cream cheese, softened butter, orange zest, and salt. Add the confectioners’ sugar and 2 tablespoons of the orange juice and beat until smooth and spreadable. If the icing is too thick, add more orange juice, 1 teaspoon at a time, until you get the desired consistency. Spread the icing over the warm rolls and serve immediately.
Additional Notes & Tips
Why use orange zest? Don’t skip the orange zest. It may seem like a lot, but the dough, filling and icing all benefit from the full citrus flavour. The candied orange peel is optional, but the zest is essential for achieving that bright orange character.
Yeast tips:
- Always check the expiration date on the yeast packet. Dead yeast means your dough won’t rise.
- Bloom active dry yeast in warm liquid + a little sugar until foamy. If it doesn’t foam after about 10 minutes, it’s likely inactive—better to start over.
- Let the dough first rise until doubled; when in doubt use size rather than strict timing.
- For the second rise (in the baking dish), let the dough become puffy and hold an indent when pressed lightly before baking. If you overcrowd the dish or skip this step, the rolls may not achieve the soft, fluffy texture you’re aiming for.
Make-ahead option: You can prepare the dough, roll and shape the logs the day ahead, refrigerate overnight, and then bake the next morning. They’ll still taste fresh and have great texture.
Why You’ll Love These Rolls
These Orange Sweet Rolls uniquely balance the comforting, familiar nature of a classic sweet roll with the uplifting freshness of citrus. The dough is soft, slightly sweet, enriched, and the orange flavour threads through the dough, the filling and the icing for a cohesive, layered experience. The hint of cardamom in the filling adds subtle warmth and complexity. They’re perfect for spring brunches, special breakfasts, or whenever you want something a little elegant but still home-style.