Orange Sweet Rolls

Total Time:
2 hr 10 min
30 min
1 hr 20 min
20 min

48 rolls

  • Dough:
  • 2 cups whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 4 1/2 cups all-purpose flour
  • 1/2 rounded teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • Filling:
  • 1 stick (8 tablespoons) butter, melted
  • 8 tablespoons orange marmalade
  • 1 cup lightly packed brown sugar, plus more as needed
  • 1/4 teaspoon salt
  • Icing:
  • Zest and juice of 2 oranges
  • 4 cups powdered sugar, sifted
  • Dash of salt
  • 1/2 cup whole milk, more if needed for a pourableconsistency
  • 1/2 stick (4 tablespoons) butter, melted

For the dough: In a large saucepan over a low heat, heat the milk, oil and granulated sugar until warm but not hot (if you have a candy thermometer, it should be 125 degrees F). Remove from the heat and add the yeast and 4 cups of the flour and stir together. Cover the pan and leave to rise for at least an hour. Stir in the remaining 1/2 cup flour, the baking powder, baking soda and salt.

For the filling: Roll the dough into a long rectangle, about 30 inches wide by 10 inches deep. You'll want it to be as thin as you can get it so you can add plenty of goo. Drizzle the melted butter all over the surface of the dough. Use your fingers to smear it all around so that it coats evenly.

Spread the orange marmalade all over the buttered dough, distributing as evenly as you can. Sprinkle plenty of brown sugar all over the marmalade. Finish with a light sprinkling of salt to offset the sweetness.

Using both hands in a back-and-forth motion, gradually roll the dough towards you into one long log. Pinch the seam to seal it. Then slice the log-o'-dough into 1/2-inch pieces.

Preheat the oven to 375 degrees F. Place the rolls in a buttered baking dish and allow them to rise for 20 minutes.

Bake for 15 to 17 minutes.

While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add the powdered sugar and salt. Splash in the milk. And some more melted butter because the recipe doesn't already have enough. Just kidding on that last part. Whisk it together until it's nice and smooth and lovely. Your kitchen smells like oranges!

Pull the rolls out of the oven when they're golden brown, and drizzle on the icing right off the bat. The piping hot rolls will suck that gorgeous icing right down into their crevices and the whole thing pretty much becomes a miracle. Serve them warm.

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4.1 53
Way too much icing! Oh my goodness, cut the frosting recipe in half, and even then don't pour it all on. I think it would have been better if they weren't swimming in icing goo. Even my 7 year old said he needed to brush his teeth, and he NEVER does that! Maybe it was my fault for putting most of it on, but I like to follow the directions on a recipe as is before I make adjustments. item not reviewed by moderator and published
This is a very tasty recipe, however I began by using the recipe as printed in the Pioneer Woman Cooks cookbook and it needed many adjustments. Recipe for icing as printed called for 1 cup of powdered sugar, while here it calls for 4 cups. I had to make the icing twice and still it was far too runny. I had to add flour to the dough recipe as well as increasing the cooking time by 15 minutes. Overall, the flavor is great but the adjustments to the recipe left me searching for an alternative. item not reviewed by moderator and published
These were so good! I made them exactly and they came out perfect! The only thing I did was when I made the dough,I used it the next day.It was much easier to work with. I cut the dough in half and will make the other batch this week.Great recipe! Will make again. item not reviewed by moderator and published
I made these orange rolls this morning. They are fabulous and the house smells wonderful. They were easy to make and my husband loved them. Thanks for the great recipe! item not reviewed by moderator and published
Orange Sweet Rolls were delicious and enjoyed by all who ate them. item not reviewed by moderator and published
First of all I never scald my milk to proof my yeast. Microwaves can kill yeast. Use instant yeast and mix it with your flour and then with the dough liquid. All flours have differernt ways that they absorb and form. I just use my Bosch mixer and add flout until it does not stick to the sides. Some doughs that have a long kneading time are going to have to be just a hint stiffer because after the kneading they get softer and runnier. Learn to feel your dough. Bakers that knead by hand know the dough and how it should feel and perform. Try to add all of your flour before kneading it so all the flour is kneaded for the same time. Avoid adding alot of flour at the end It should be slightly tacky and ball. When making the icing start with your dry ingredient and slowly add your liquid as you mix until its the consistency you desire. Be patient. I always let my dough sit in the refrig in a oiled ziploc overnight so it develops a mature blended flavor. item not reviewed by moderator and published
These are really tasty! When making frosting be careful to not add too much liquid even though recipe may give set amount. It's very easy too add too much and make frosting too thin. In other words, if you like thick icing use less liquid and if you like it thin use more! item not reviewed by moderator and published
Loved these! Followed the directions exactly with the exception of the icing where I added a little more powdered sugar and used a little less milk. My only regret is I only made half the receipe. They are so mouth watering good they won't last long! This is a keeper. item not reviewed by moderator and published
These turned out wonderful, I did a cinnamon version instead of orange and I did not make the frosting exactly as written, I just eyeballed it all and stirred it together and added a little salt. Even my husband liked them. So easy to make the dough before bed and then on Sunday morning set it out for a while and then prepare to go with brunch, easy and you don't need to be a "baker" to make these. Yummy!!! item not reviewed by moderator and published
I just made these rolls and they are AMAZING!!! In fact, I just one of the rolls fresh and warm out of the oven! I watched the episode where Ree makes these rolls and just followed what she said. I didn't have any problem with the ratio of liquid to dry ingredients. It turned out beautifully and delicious!! item not reviewed by moderator and published

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