Orange Rolls are sweet, tender rolls made with a soft potato-enriched dough, filled with orange-scented sugar and finished with a bright cream cheese orange glaze. They’re ideal for breakfast, brunch, or holiday gatherings like Easter.
I use mashed potato flakes in the dough—not leftover mashed potatoes—to create an especially soft, pillowy texture. If you’ve had potato rolls before, you know how tender they turn out. I borrowed the potato dough from my favorite cinnamon roll recipe and paired it with fresh oranges for these rolls.
The process is straightforward: prepare and knead the dough, let it rest, roll it into a rectangle, and spread a thin layer of softened butter. For the filling, orange zest is mixed into sugar and moistened with fresh orange juice so the citrus flavor is concentrated and fragrant.
How to Make Orange Rolls
After the dough has risen once, roll it out and brush with softened butter. Sprinkle the orange-scented sugar mixture evenly over the butter, then tightly roll the dough into a log. Slice into 12 rolls—dental floss or thin string works well to keep them round—and place them on a tray with the cut sides up. Cover and allow a second rise until puffy.
I bake these on a sheet tray so they have room to expand. This prevents overcrowding and helps each roll develop a thick, tender spiral of bread. While they bake, make a simple cream cheese glaze flavored with orange zest and juice to spoon over the warm rolls for a creamy, citrus finish.
The glaze adds more fresh orange flavor and a silky finish. Spread it on while the rolls are warm so it melts slightly and soaks into the spirals for maximum flavor.
These Orange Rolls deliver bright citrus notes balanced with rich, comforting bread and a touch of creaminess from the glaze. They’re lovely for special mornings and are especially festive at Easter. Enjoy them warm and fresh from the oven.
Orange Rolls
Ingredients
Yeast Mixture:
- 1/4 cup (59 ml) warm water
- 1 (0.25 oz / 7 g) packet instant yeast
- 2 Tbsp granulated sugar
Milk Mixture:
- 1 cup (237 ml) milk
- 3/4 tsp salt
- 1/4 cup (50 g) granulated sugar
- 4 Tbsp (57 g) unsalted butter
Dough:
- 1 large egg, beaten
- 1/3 cup (18 g) potato flakes
- 1/3 cup (80 ml) hot water
- 4 cups (480 g) + all-purpose flour
Orange Filling:
- 3 Tbsp (42 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 tsp ground ginger
- 2 tsp orange zest
- 1/4 cup (59 ml) freshly squeezed orange juice
Orange Cream Cheese Glaze:
- 4 oz (113 g) block-style cream cheese
- 1 cup (120 g) powdered sugar
- 2 tsp orange zest
- 2 Tbsp freshly squeezed orange juice
Instructions
- Yeast mixture: Dissolve yeast and 2 Tbsp sugar in warm water. Stir and set aside.
- Milk mixture: Scald the milk, then whisk in salt, 1/4 cup sugar, and 4 Tbsp butter until dissolved. Let cool.
- Dough prep: Combine potato flakes with the hot water until smooth and thick. Beat the egg and add to a stand mixer with the dough hook. Add the yeast mixture, milk mixture, and mashed potato mixture. Gradually add flour until the dough is sticky but moves freely on the hook. Knead 5–10 minutes.
- Place the dough in a greased bowl, cover, and let rise about 1 hour.
- Filling: While the dough rises, mix the 1 cup sugar, ground ginger, and 2 tsp orange zest. When ready, add enough orange juice (about 1/4 cup) to create a thick, clumpy mixture—like wet sand.
- Turn the risen dough onto a floured surface, roll to about 1/2-inch thick (roughly 10×15 inches). Spread 3 Tbsp softened butter over the dough, then evenly spread the orange sugar mixture.
- Roll tightly from one long edge to the other, stretching slightly as you roll. Cut into 12 rolls using dental floss or a sharp knife. Place them cut-side up on a greased sheet, tuck the ends inward to help prevent unrolling. Cover with a lightly damp towel and let rise 30–60 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls 20–25 minutes until a center roll reaches 190°F (88°C) or springs back when touched.
- Glaze: Beat the cream cheese until smooth. Add powdered sugar, 2 tsp zest, and 2 Tbsp orange juice; beat until creamy. Spread over warm rolls and serve.
Notes
- This recipe uses about 2 oranges total.
- One medium orange yields roughly 2 tsp zest and about 1/2 cup juice.
Nutrition
Disclaimer: Nutritional values are estimates only.
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