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Freshly Baked Orange Rolls Topped with Creamy Warm Glaze

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

Scale
  • 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

  1. In a large mixing bowl, whisk together flour, sugar, yeast, and salt.
  2. In a separate bowl, combine warm milk, melted butter, egg, orange juice, and orange zest.
  3. Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
  4. Knead by hand or with a dough hook for 5–7 minutes, until the dough is smooth and slightly tacky.
  5. Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours or until doubled in size.
  6. In a small bowl, mix softened butter, brown sugar, and orange zest into a smooth paste.
  7. Once the dough has risen, punch it down and roll it out on a floured surface into a 12×16-inch rectangle.
  8. Spread the orange filling evenly over the dough.
  9. Starting on the long side, tightly roll the dough into a log.
  10. Slice into 12 equal rolls and place them in a greased 9×13-inch baking dish.
  11. Cover the rolls loosely and let rise again for 30–45 minutes, until puffy.
  12. Preheat oven to 350°F (175°C).
  13. Bake for 20–25 minutes, until the rolls are golden and cooked through.
  14. In a small saucepan over low heat, melt butter and stir in sour cream.
  15. Whisk in powdered sugar, vanilla, and a pinch of salt until smooth and warm (but not boiling).
  16. Pour the warm glaze over the freshly baked rolls.
  17. 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.

  • Author: Clara
  • 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