Orange Sweet Rolls

Orange Sweet Rolls

I’m beyond excited to write this post because I finally broke my unlucky streak with homemade dough!! Which says a lot considering I’ve been crying in the kitchen over my failed dough before. I’m going to try to document everything I did very well so next time I make dough I can come back to this post. My next feat to tackle: rolling the dough tightly so they look like rolls when baked, not whatever below is…… Don’t be fooled, they were still delicious! I used this Southern Living recipe but have written it out below with my little tweaks.


1 cup warm milk

1 package active dry yeast (or 2 1/4 teaspoons fast rise yeast, which is what I used)

1 cup sugar

4 cups All-Purpose flour (+ a couple tablespoons if necessary)

1/4 cup + 1/3 cup unsalted butter, melted

1 teaspoon salt

1 teaspoon orange extract

2 large eggs

2/3 cup orange marmalade

3/4 tablespoons cinnamon


1 cup powdered sugar

1 tablespoon milk (more if you want thinner glaze)

1/4 teaspoon orange extract

1 teaspoon vanilla extract


Combine milk, yeast, and 1 teaspoon sugar in a bowl and mix until yeast is dissolved. let the mixture stand for 5 minutes. Dough tip #1: once you come back after 5 minutes, make sure your milk mixture has begun foaming. If it has not, the yeast is dead.

Combine the flour, 1/4 cup of butter, salt, extract, eggs, and 4 tablespoons sugar in the bowl of a stand mixture. Add the milk mixture and beat on a medium low speed with the dough hook until the dough is smooth. Dough tip #2: if your dough is too sticky to handle, add more flour. I ended up adding at least another 1/2 cup of flour so my dough wasn’t too sticky. I used White Lily.

Transfer dough to a lightly greased bowl. Spray the top with cooking spray, cover the bowl, and let the dough rise for 45 minutes. Dough tip #3: preheat your oven to the lowest temperature, turn it off and let it cool a bit, then place your dough in there to rise. The optimal temperature is 85F.

While dough is rising, make the filling. Combine 3/4 cup sugar, marmalade, cinnamon, and 1/3 cup butter in a bowl.

Once dough has almost doubled in size, punch it down. Turn the dough out onto a lightly floured surface and roll it into a rectangle 1/4 inch thick. Dough tip #4: use your casserole dish to approximate measurements. I was aiming for a rectangle 15 x 12 inches, and my casserole dish was 13 x 9 inches. I aimed for a rectangle slightly larger on all sides than my dish.

Spread the filling onto the dough, leaving a small border around the edges. Roll the dough into a log, beginning on a long side. Cut the dough into 12 to 15 equal slices and place into a greased 13 x 9 casserole dish. Cover the dough and let rise again for 45 minutes.

If you are letting your dough rise in the oven, make sure to remove it before preheating your oven to 350F. Bake the rolls for 25-30 minutes or until golden brown.

Whisk all ingredients for the glaze together until smooth. Drizzle glaze over warm rolls.

I was so impressed with how these turned out! If you make them I hope you enjoy them too, and feel free to let me know anymore dough tips you have!



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