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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    Orange Sweet Rolls were delicious and enjoyed by all who ate them.
    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.
    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!
    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.
    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!!!
    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!!
    did not tryed yet
    I agree with another reviewer the flour to liquid ratio is way off and the icing never set. Terrible recipe.
    If you go to her blog you will get the right recipe but its called Orange- Marmalade Rolls and everything is correct.
    As always, I think recipes should come with an 800 Number, so I can call the author, which in this case is Ree and leave a voicemail with my questions about this recipe....I assume when I add the flour and the yeast to the warm liquid that I am NOW supposed to remove it from the heat as it rests for an hour??? Or do I leave it on the heat which would be odd to me. Also, I am not confident that I am supposed to wait an hour before adding the baking soda, powder and additional flour...seems like it should rise with all ingredients incorporated.
    I loved how easy the prep seemed on the show but the liquid/flour ratio is way off. When I googled this recipe, another blogger's site came up where Ree had made these with her. Ree admitted she didn't measure. I get it, she's a visual cook. I had to add twice the amount of flour to get a dough that I could even get off my work surface. After tasting them my daughter declared them just ok.
    This recipe turned out perfect for me. I didn't change a thing except for use softened butter instead of melted butter, which I highly recommend. I also made these the night before. I let them rise in the pan for 3 hours, put in the fridge. Took out in the morning and let rest at room temp for an hour then put in the oven. Took about 30 min to bake @ 375. The rolls were so large, puffy and melt in your mouth. Great recipe!
    Delish! Can't wait to try with chopped apples cooked on stove with brown sugar and maple syrup.
    I followed the recipe exactly and I also had some issues. The biggest one was with the icing. the juice of 2 oranges was way too much with the suggested amount of sugar and milk. I ended up adding a ton of powdered sugar to get the icing to a consistency I liked. The dough was sticky and hard to manipulate but you can just add more flour. once you do the dough is gorgeous. I love it so much that I plan to use it again and again but I am going to make cinnamon rolls and other types of rolls as well. once finished it was absolutely DELICIOUS!!!
    These are a Memory of My Mother.Every Christmas the scent was wafting throughout the kitchen,Dining room & living room.Just a smidge different.Mother used more fresh squeezed orange juice.Thank You from Me! Perfection Hope many WILL TRY,worth it.Can cut Recipe in Half.Wouldn't try any less.
    Some people seemed to think that there was a problem with the dough, but I followed the recipe exactly (except I halved it- which made 12 large rolls) and it turned out PERFECTLY. The dough rolled out very well and was not too sticky. For those whose yeast didn't rise, make sure the milk is about 105 degrees. Also, take the pan off the heat and cover with a loose cloth (not a tight-fitting lid). On her website, Ree says to chill the dough after it rises, to make it easier to roll out.
    The amount of flour in this recipe is not enough to make a manageable dough. You have to use an extra cup or so to get a workable dough to roll out. Also the icing is really sweet and the dough needs a little more flavor. Overall they weren't bad, just off on the measurement of flour to make the dough manageable.
    Oh my goodness...these are the very best orange rolls EVER!! I use a cooking stone with sides. Everyone that has eaten these falls in love with them! I smile and tell them...thanks to Ree Drummon- Pioneer Woman!! Many, many thanks!!!
    I made these for Christmas and again today for a church function. The recipe does make a thinner roll, however you can cut them thicker if you prefer. I held back on the icing a little and they were still great. It is the orange marmalade and orange peel that makes them so good. I love the easy preparation - never thought about letting the dough rise in the dutch oven.
    I love the Pioneer Woman, I watched the episode and couldn't wait to try this recipe! But after looking at the recipe online, I was hesitant to make it because of some bad reviews. I made the rolls just like Ree did on the show and they turned out absolutely fantastic!! I don't know why people gave it bad reviews, my dough was perfect and they were a success with the family! Ree makes great food!
    This recipe makes tasty & seriously sweet, sweet rolls but, the measurements of ingredients as well as some of the cooking instructions are way off. I have a small baking business out of my home so I could make the necessary adjustments to make this recipe work but for someone who doesn't bake often, this recipe would be frustrating & disappointing. First off, 125 degrees is too hot for yeast, it killed it. I had to rework the dough in my mixer with a fresh batch of yeast to save it. Secondly, spreading melted butter on the dough before the marmalade makes everything slide out of the cut rolls while transferring them to the baking pan. Better to sprinkle the butter on after the marmalade, brown sugar & salt have been spread on the dough. I will make these again but with my own adjustments added.
    This is the best by far recipe I ever made and ate in my roughly 20 yrs of cooking experience. I followed the instructions EXACTLY and found it easy,interesting and spot on. I used less sugar overall,fresh oj and the zest makes all the difference in taste and appearance. Looking forward for doing this dough over and over again with different fillings-savory and sweet. Great dish for year round and every occasion. Thank you Ree for sharing!
    I tried making these today and mine spread all over the pan. They looked like one big dough. 
    Help.. I will try again cause I love your recipes. Can some one give me some pointers. 
    My daughter made these twice, the first time we left the heat on low to make the dough and left it on for an hour, followed the directions exactly, left them on the tray to rise for 20 minutes, they where still flat, we finished the recipe put them in the oven. they did not rise at all. She tried it a second time this time leaving the dough off the heat, they still did not rise. I don't know if they are meant to be a small thin round roll, but on her show they look a Pillsbury Roll big and fluffy. Nothing like I expected.
    Sometimes the type of yeast you use can make a difference. Not all yeasts work well in dough with a relatively high amount of sugar. Sugar will absorb moisture in your dough robbing it from the yeast. I have had the same problem with sweet dough. I now use an osmotolerant yeast which has solved the problem of very slow or non-rising dough. I purchased mine online. Do a search for LeSaffre's SAF Instant Gold.
    These sweet rolls get five stars from me - I made them just last week and they were delicious! I've worked with yeast dough for years and this was a bit different - however; the instructions were right on. Once they came out of the oven and the wonderful orange glaze with the orange zest was drizzled over the tops - my husband and I went back for 3rds!! I was sort of ashamed, but they were so moist and gooey and so good. I put some in the freezer to thaw out and bake for later. My husband came in this morning and asked when I was going to make some more of those orange sweet rolls, so tonight I will put the frozen rolls in the fridge to start thawing, rise tomorrow, and bake. Can't wait!!
    HELP!!!!! I made this recipe and the dough was so soft and gooey that I could not roll into a log. What did I do wrong? Next time I try this recipe I will use orange flavoring...I need more of an orange flavor. Loved the icing. Someone please help me.
    I have made all of her rolls and these are my favorite year-round sweet roll. Maybe I'm partial to the orange because i live in Florida and these are just a natural here. I use fresh squeezed oj in the glaze. In the Fall I live the traditional cinnamon rolls the the maple glaze. Oh so good! 
    The only other change for me is I only use a 1/2 stick of butter.  
    I would give this a 10, if I could.
    Okay, all is well and wonderful with this lovely roll. But here is a much easier way to make the dough. First of all, I use Instant Yeast. Makes your life a whole lot easier. First, measure the milk in a measuring to 1 c. and add the oil to make l 1/4 c. total. Warm in the microwave til warm (not too hot and not too cold - just a nice warm. When warm add the yeast, stir and pour all into a stand mixer. Mix the remainder of the ingredients in a bowl and whisk well. With the mixer on low and with a paddle attachment slowly pour the dry ingredients in. After it mixes a bit changed to the hook attachment and mix until it pulls away from the sides. If it is too sticky you may need to add another tablespoon to the mixture. Remove to floured board, knead a couple of times and form into a ball and put into a bowl and cover with plastic wrap and let double in a warm place - about an hour. When doubled continue. Everything else is the same. This is a cinch and comes out beautifully.
    There is something wrong with the flour/liquid ratio. It was more of a batter than dough. I finally dumped the whole thing into a pan and baked it as a coffee cake.
    I made this recipe yesterday turned out really good.I am trying them again today using cinnamon sugar and nuts I hope they are as good this way too.
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