Easy 90 Minute Orange Rolls are a classic sweet roll with an orange glaze, and added orange zest for fresh, fun flavors! Soft, fluffy, big as hub caps, and absolutely delicious, these 90 Minute Orange Rolls are a family favorite for good reason.
Ok, it is confession time over here. I make some form of sweet roll, cinnamon roll, or orange roll almost every week. It is actually getting bad. My kids love them. And since they whip up super quick, and I can have a nice big pan full in just over an hour, I have a hard time telling them no when they ask me to make them.
Did I mention how delicious they are? Soft, fluffy, with the perfect amount of filling, and a fresh, delicious orange glaze! Um yum.
These things get pretty huge, especially if you give them lots of time to rise. So beware!
Truthfully, this recipe is just the dough recipe from my 1 hour cinnamon rolls, cut down in size, with a slightly thicker filling, and different glaze. Which means, you have so many fun possibilities. Lemon and Raspberry anyone? Chocolate chip with a chocolate glaze? I mean there are tons of options, so feel free to be creative with it if you aren’t feeling the orange.
But trust me the orange is where it is at. It adds a light, freshness that is AMAZING! I was recently visiting a friend and her family for a few days, and decided to make these at her house while I was there. She told me probably 5 times they were the best sweet rolls she had ever had. And she is a food blogger too! So I was pretty pleased with the compliment.
These make such a fun Saturday morning breakfast treat, especially when you serve them with orange juice and some fresh cut fruit! Talk about a delicious combination. And think of the holiday possibilities…Mother’s Day? Christmas Morning? Father’s Day? Ok…so 3 holiday possibilities. Hahaha But the point is they are easy enough to make any day of the week, and fun and delicious enough that they can be happily used for the holidays without complaints.
Tips to make them perfect:
- Don’t kill your yeast with too hot water. If the yeast doesn’t get foamy, start again.
- Give them rise time. These really only take about an hour to make, but to get the lightest, fluffiest rolls possible, make sure you let the dough double in size before rolling them out, and let them rise again after being rolled, but before baking.
- Taste test! I can’t tell you how many times I have ruined a great roll by adding a lousy frosting. Make your frosting, taste it, and adjust to preference. Then drizzle it on over these bad boys!
- To double the recipe, refer to the dough recipe here, as with the eggs and yeast, you don’t want to just straight out double it. Instead you will use about 6 Tbs Yeast and 3 large eggs. For the filling and the glaze, just double.
- Zest directly into frosting for the most flavor. If you zest into a bowl first, the oils with all the flavor will not all get into the food.
- When placing them on the tray, put them tails in, that way they bake up together and they don’t unroll.
- Glaze while the rolls are still hot so it melts into them.
- Use a silpat or silicone baking mat so the rolls don’t stick to the bottom.
- Get that filling all the way to the edges so every roll gets lots of flavor.
- Try to cut even sized rolls. They will look nicer and bake more evenly. I like to use this to cut my dough, and I eyeball it to measure.
One final warning: Once you make these once and realize just how easy they are, you might be tempted to make them again and again. They should probably come with a gym membership! Happy baking.
Yields 12 large rolls
60 minPrep Time
15 minCook Time
1 hr, 15 Total Time
- 1 3/4 cups warm water (110 degrees)
- 1/3 cup sugar
- 1/4 cup oil
- 4 Tbs yeast
- 1/2 Tbs salt
- 2 large eggs
- 5 1/2 -6 cups flour
- Oil for the cupboard (1/4 cup should be plenty)
- 1/2 cups white sugar
- 1/2 cup brown sugar
- 1 T. cinnamon
- 1/2 cup butter
- 3 cups Powdered Sugar
- 1/4-1/2 cup orange juice
- 1 tsp vanilla extract
- 1 Tbs orange zest (a fresh orange for zesting)
- In a large mixing bowl, combine warm water, sugar, oil, and yeast.
- Stir it a few times, then let it sit for a full 15 minutes.
- Start oven to preheat to 400 degrees.
- Now add the salt and eggs and mix together.
- Slowly add flour to the yeast mixture, and knead using the kneading hook, while adding.
- Once all the flour is added, continue to let the mixer work, kneading for 10 minutes. I often make these in my Kitchen Aid, and it may climb up the mixer some, keep an eye on it, and push it down if you need to.
- Once it has mixed for ten minutes, let it sit for 10 minutes. Set it near your oven so it can benefit from the extra heat if your kitchen is cold. It should double in size. It will take longer if your kitchen is cold.
- After it has doubled in size, pour some oil onto the counter (not flour) to keep dough from sticking, and turn it over onto the counter.
- Using your hands, press it into a rectangle.
- Melt butter in a microwave safe bowl, and pour it onto the dough rectangle.
- In a separate bowl, mix white and brown sugar, and cinnamon together. Sprinkle over the melted butter.
- Tightly roll into a log and cut into 12 even sized pieces.
- Place on baking tray with a Silicone Baking Mat on it, and let rise more. You can let them rise as short or as long as you want. You do not want them to get more than double in size. I usually say 15 minutes rise time is great. They will continue to rise in the oven.
- Bake 12-15 minutes.
- While the rolls bake, mix all of the ingredients for the orange glaze together using a hand mixer, in a medium sized bowl, until nice and smooth.
- When you pull the rolls out of the oven, let them sit for a minute or two, then slather frosting over the top and let it melt into the rolls.
** Zest directly into frosting bowl to get the most flavor Top with zest for garnish if desired. The colder your kitchen, the longer the rise times.
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