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.
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