Soft, citrusy, and glazed to perfection — these Orange Rolls with a Warm Sour Cream Butter Glaze are everything your brunch table has been dreaming of. Think cinnamon roll vibes but with a fresh, zesty twist that’s both comforting and bright. The rolls are pillowy and golden, swirled with a sweet orange filling and topped with a warm, velvety glaze made from butter, sour cream, and just the right touch of tang.
Why You’ll Love This Recipe
These Orange Rolls with a Warm Sour Cream Butter Glaze are the kind of treat that makes you pause and savor every bite. They’re sweet but not too sweet, with a refreshing orange zing that keeps things light and lively. The dough is soft and fluffy, the filling is citrusy and aromatic, and that warm glaze? Rich, creamy, and slightly tangy — it soaks right in for an ultra-indulgent finish. Even better? The recipe is simple enough for beginners, and the results feel bakery-level.
Ingredients
This recipe uses simple, pantry-friendly ingredients with a citrusy twist that makes it feel extra special. Here’s everything you’ll need to bring these warm, gooey orange rolls to life — from the soft dough to that dreamy sour cream butter glaze.
For the Dough:
- 2 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp instant yeast (1 packet)
- ½ tsp salt
- ½ cup whole milk (warm, about 110°F)
- ¼ cup unsalted butter (melted)
- 1 large egg
- ¼ cup orange juice (freshly squeezed is best)
- Zest of 1 orange
For the Orange Filling:
- ¼ cup unsalted butter (softened)
- ⅓ cup light brown sugar
- 1 tbsp orange zest
For the Warm Sour Cream Butter Glaze:
- ¼ cup unsalted butter
- ⅓ cup sour cream
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Instructions
Let’s make magic happen — soft orange rolls swirled with citrusy goodness and smothered in a warm sour cream butter glaze. Don’t worry if you’re new to yeast doughs — this recipe is super approachable and totally worth it!
Step-by-Step Instructions:
- Make the Dough:
- In a large mixing bowl, whisk together flour, sugar, yeast, and salt.
- In a separate bowl, combine warm milk, melted butter, egg, orange juice, and orange zest.
- Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
- Knead by hand or with a dough hook for 5–7 minutes, until the dough is smooth and slightly tacky.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours or until doubled in size.
- Prepare the Filling:
- In a small bowl, mix softened butter, brown sugar, and orange zest into a smooth paste.
- Roll & Fill:
- Once the dough has risen, punch it down and roll it out on a floured surface into a 12×16-inch rectangle.
- Spread the orange filling evenly over the dough.
- Shape the Rolls:
- Starting on the long side, tightly roll the dough into a log.
- Slice into 12 equal rolls and place them in a greased 9×13-inch baking dish.
- Second Rise:
- Cover the rolls loosely with plastic wrap or a kitchen towel and let them rise again for 30–45 minutes, until puffy.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake for 20–25 minutes, until the rolls are golden and cooked through.
- Make the Warm Glaze:
- In a small saucepan over low heat, melt butter and stir in sour cream.
- Whisk in powdered sugar, vanilla, and a pinch of salt until smooth and warm (but not boiling).
- Glaze and Serve:
- Pour the warm glaze over the freshly baked rolls.
- Let it soak in for a few minutes before serving warm and gooey!
Servings and Timing
These Orange Rolls with a Warm Sour Cream Butter Glaze are perfect for sharing — though you might not want to!
Servings:
- Makes 12 rolls, ideal for a brunch gathering, family breakfast, or a sweet weekend treat.
Timing:
- Prep time: 25 minutes
- Rising time: 1.5 to 2 hours (total for both rises)
- Bake time: 20–25 minutes
- Total time: Approximately 2.5 to 3 hours
Tips and Variations
Want to make these orange rolls your own? Here are some easy ways to tweak the recipe and add your own flavor flair:
Tips:
- Use fresh orange juice and zest for the best bright, citrusy flavor.
- Room temperature ingredients (like butter and sour cream) help everything mix smoothly.
- If your dough feels too sticky while kneading, add a tablespoon of flour at a time — but don’t overdo it or the rolls will be dry.
Variations:
- Add nuts: Sprinkle chopped pecans or walnuts into the filling for a crunchy twist.
- Make it cream cheese-style: Swap the sour cream for softened cream cheese in the glaze for a richer, tangier finish.
- Try different citrus: Lemon or grapefruit zest can work beautifully for a fresh flavor spin.
- Make ahead: Assemble the rolls and refrigerate overnight before the second rise — just bring them to room temp before baking in the morning.
Storage
If you’re lucky enough to have leftovers (these go fast!), here’s how to keep your orange rolls tasting fresh and delicious:
Storing Leftovers:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in a sealed container for up to 5 days. Reheat gently in the microwave for 15–20 seconds before serving.
Freezing:
- Before Baking: After shaping the rolls, freeze them in the pan (covered tightly). When ready to bake, let them thaw and rise overnight in the fridge, then bake as directed.
- After Baking: Freeze individual baked rolls (unglazed) in a freezer-safe bag for up to 2 months. Reheat and glaze fresh when serving.
Frequently Asked Questions
1. Can I use store-bought dough?
Yes! If you’re short on time, crescent roll or pre-made cinnamon roll dough can work in a pinch — just roll it out, add the orange filling, and continue with the recipe.
2. Can I make these overnight?
Absolutely. After shaping the rolls, cover and refrigerate them overnight. In the morning, let them come to room temp (about 45 minutes), then bake as usual.
3. Do I have to use sour cream in the glaze?
Nope! You can substitute plain Greek yogurt or softened cream cheese for a similar tangy flavor.
4. How do I know when the rolls are done baking?
They should be golden on top and sound slightly hollow when tapped. You can also check the center roll to ensure it’s cooked through.
5. Can I make this recipe dairy-free?
Yes — use dairy-free butter, plant-based milk, and a dairy-free yogurt alternative in the glaze.
6. What’s the best way to zest an orange?
Use a microplane or fine grater, and only zest the brightly colored part of the peel — avoid the white pith, which can be bitter.
7. Can I double the recipe?
Definitely! Just use two baking dishes and make sure they both have space to rise and bake evenly.
Conclusion
There’s just something special about a warm, sticky-sweet orange roll fresh from the oven — especially when it’s topped with a creamy, tangy sour cream butter glaze that melts right in. These Orange Rolls with a Warm Sour Cream Butter Glaze are the perfect blend of comfort and brightness, making them a standout for any breakfast, brunch, or just-because baking moment.
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Orange Rolls with a Warm Sour Cream Butter Glaze
Soft, citrusy, and glazed to perfection — these Orange Rolls with a Warm Sour Cream Butter Glaze are everything your brunch table has been dreaming of. Think cinnamon roll vibes but with a fresh, zesty twist that’s both comforting and bright.
- Total Time: 2.5 to 3 hours
- Yield: 12 rolls 1x
Ingredients
- 2 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp instant yeast (1 packet)
- ½ tsp salt
- ½ cup whole milk (warm, about 110°F)
- ¼ cup unsalted butter (melted)
- 1 large egg
- ¼ cup orange juice (freshly squeezed is best)
- Zest of 1 orange
- ¼ cup unsalted butter (softened)
- ⅓ cup light brown sugar
- 1 tbsp orange zest
- ¼ cup unsalted butter (for glaze)
- ⅓ cup sour cream
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, whisk together flour, sugar, yeast, and salt.
- In a separate bowl, combine warm milk, melted butter, egg, orange juice, and orange zest.
- Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
- Knead by hand or with a dough hook for 5–7 minutes, until the dough is smooth and slightly tacky.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours or until doubled in size.
- In a small bowl, mix softened butter, brown sugar, and orange zest into a smooth paste.
- Once the dough has risen, punch it down and roll it out on a floured surface into a 12×16-inch rectangle.
- Spread the orange filling evenly over the dough.
- Starting on the long side, tightly roll the dough into a log.
- Slice into 12 equal rolls and place them in a greased 9×13-inch baking dish.
- Cover the rolls loosely and let rise again for 30–45 minutes, until puffy.
- Preheat oven to 350°F (175°C).
- Bake for 20–25 minutes, until the rolls are golden and cooked through.
- In a small saucepan over low heat, melt butter and stir in sour cream.
- Whisk in powdered sugar, vanilla, and a pinch of salt until smooth and warm (but not boiling).
- Pour the warm glaze over the freshly baked rolls.
- Let it soak in for a few minutes before serving warm and gooey.
Notes
Use fresh orange juice and zest for bright citrusy flavor. Swap in cream cheese for a tangier glaze. Store in an airtight container for up to 2 days or refrigerate for up to 5 days. Rolls can be frozen before or after baking.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: orange rolls, sour cream glaze, brunch, citrus rolls
