90 Minute Orange Rolls
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To me, orange rolls are an absolute essential for springtime! The vibrant and zesty orange flavor captures the essence of the season, bringing a sense of brightness and renewal to every bite. There’s something so uplifting about that citrusy burst—it wakes up your senses and leaves you feeling refreshed and energized. Inspired by this, I decided to take my beloved 90-minute cinnamon rolls recipe and transform it into a delightful version for 90-minute orange rolls!
One of the highlights of this recipe is the dough itself—it’s wonderfully easy to work with, making the rolling and shaping process a breeze. Unlike doughs that can be sticky and challenging to handle, this one strikes the perfect balance of softness and manageability. Once baked, it yields rolls with a tender, pillowy texture that almost melts in your mouth. It’s truly the kind of dough that makes baking a joy rather than a chore.
What sets these orange rolls apart is a simple yet impactful substitution in the dough: brown sugar takes the place of white sugar. This minor tweak adds a subtle depth of flavor and enhances the overall richness of the rolls. The combination is nothing short of magical when paired with the bright and tangy orange glaze. These orange rolls aren’t just a treat—they’re a springtime celebration wrapped in doughy perfection!
Ingredients to make 90 Minute Orange Rolls
- MILK
- ACTIVE DRY YEAST
- BROWN SUGAR
- SALT
- BUTTER
- LARGE EGG
- ALL-PURPOSE FLOUR
- HEAVY CREAM
- SUGAR
- ORANGE ZEST
- CREAM CHEESE
- POWDERED SUGAR
- FRESH ORANGE JUICE
How to make 90 Minute Orange Sweet Rolls
To start these rolls, preheat oven to 200 degrees. Then, in the bowl of a stand mixer, add the warm milk, yeast, and sugar. Now, between 105 degrees and 115 degrees is ideal temperature for the warm milk for proofing dry yeast. Lightly whisk this together, then allow it to sit for 6 minutes to activate the yeast.
Next, add in the egg, salt, and butter to the milk mixture. Whisk it to combine the ingredients. You mainly want to break up the egg.
Place the dough hook on the mixer and add in the flour. Knead the dough on LOW for 2 minutes, then increase speed to Medium-High to knead for 5 more minutes.
The dough should be soft and pliable. Adjust the texture with milk if it’s too dry, or flour if it’s too sticky. The dough should pull away from the sides of the bowl. Then, cover it with plastic wrap and allow it to rest for 10 minutes.
Before rolling out the dough, spray the area with non-stick cooking spray where you plan to roll out the dough. Roll out the dough to be a 12″x18″ rectangle, about 1/4″ thick.
Now for the main attraction!
Combine all the filling ingredients in a small bowl and mix until well-combined. Evenly spread the orange filling mixture over the rectangle of dough and roll up the dough tightly from the long side.
Cut the orange rolls using a serrated knife or unflavored dental floss to be 1 1/2″ – 2″ thick slices. Place them into a lightly greased 9×13 inch baking dish and cover with plastic wrap.
Place them in your preheated to 200 degree oven. Turn the oven to OFF and allow them to rise in the warm oven for 20 minutes. After 20 minutes, REMOVE the Saran Wrap.
The TikTok Trend
These rolls also incorporate a popular trend on TikTok. Once these rolls have raised, you pour 1/2 a cup of cream over them before baking! This makes them soft with a golden brown top and the filling nice and gooey. Just quickly pour the heavy cream over the orange rolls. Then place back into the oven uncovered.
Leaving them in the oven, turn the oven ON to 375 degrees and bake for 18-20 minutes, until brown on top. When finished I allow the rolls to cool for 10 minutes before frosting them.
Now my favorite part!
The cream cheese frosting is made with a combination cream cheese, butter, powdered sugar and orange juice. The added orange juice in the frosting just adds to the citrusy goodness of these rolls!
The great thing about these rolls is they taste great the second day! I just microwave them for 10-15 seconds to warm them back up. However, you can also make these into overnight orange rolls. Just place them in the fridge before they raise.
Then, in the morning, you may be able to take them straight from the fridge to the oven. If not, they just need a little time on the counter before baking them. I have included these instructions in the notes on the recipe card for you.
Frequently Asked Questions
Can I make these orange rolls ahead of time?
Yes, you can prepare the dough, roll it out, fill it, and shape the rolls ahead of time. After shaping, cover the rolls tightly with plastic wrap and refrigerate overnight. In the morning, allow the rolls to come to room temperature for about 30 minutes before baking.
Can I freeze the orange rolls?
Absolutely! Once the rolls are baked and cooled, you can freeze them in an airtight container or freezer bag for up to 2 months. To reheat, simply thaw them in the refrigerator overnight and warm them in the oven or microwave before serving.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you may need to adjust the rising time slightly as instant yeast typically works faster than active dry yeast.
What should the texture of the dough be like after mixing?
The dough should be soft and slightly tacky, but not overly sticky. If it’s too dry, add a little more liquid; if it’s too wet, add a bit more flour. It’s important not to overwork the dough to ensure tender, fluffy rolls.
FOR MORE RECIPES LIKE THIS, TRY:
90 Minute Orange Rolls
Real Mom Kitchen
Equipment
Ingredients
- 1 cup warm milk
- 1 Tbsp active dry yeast
- 2 Tbsp brown sugar
- 1 tsp salt
- 3 Tbsp softened butter
- 1 egg
- 3 cups flour
- ½ cup heavy cream
FOR THE FILLING:
- ½ cup butter softened
- ¾ cup sugar
- 2 to 3 tablespoons fresh orange zest from about 2-3 medium oranges
FOR THE ICING:
- 4 oz. cream cheese softened
- ¼ cup softened butter
- 1 cup powdered sugar
- 1 Tbsp fresh orange juice from zested oranges
Instructions
- Preheat oven to 200 degrees.
- In the bowl of a stand mixer, add the warm milk, yeast, and sugar. Lightly whisk together, then allow to sit for 6 minutes to activate the yeast.
- Add the egg, salt, and butter. Whisk to combine. You mainly want to break up the egg.
- Place the dough hook on the mixture. Add in the flour. Knead the dough on LOW for 2 minutes. Increase speed to Medium-High to knead for 5 more minutes. The dough should be soft and pliable. Adjust with milk (if too dry) or flour (if too sticky). The dough should pull away from the sides of the bowl.
- Cover with plastic wrap and allow to rest for 10 minutes.
- Before rolling out the dough, spray the area with non-stick cooking spray where you plan to roll out the dough. Roll out the dough 12"x18" rectangle, about 1/4" thick.
- Combine all the filling ingredients in a bowl until well-combined. Evenly spread the orange filling mixture over the rectangle of dough.
- Roll up the dough tightly from the long side.
- Cut the orange rolls using a serrated knife or unflavored dental floss to be 1 1/2" – 2" thick slices.
- Place into a lightly greased 9×13 inch baking dish. Cover with plastic wrap.
- Your oven should be preheated to 200 degrees now. Turn the oven OFF and place the cinnamon rolls in the heated oven to rise 20 minutes.
- After 20 minutes, REMOVE the Saran Wrap. Quickly pour the heavy cream over the orange rolls. Then place back into the oven uncovered.
- Leaving them in the oven, turn the oven ON to 375 degrees. Bake for 18-20 minutes, until brown on top.
- For the Icing: Beat the softened cream cheese and butter together with a hand mixer until light and fluffy, about 1-2 minutes.
- Add the powdered sugar and orange juice. Beat until soft and fluffy, about 1-2 minutes.
- Let the orange rolls cool for 2-3 minutes before adding the icing. I like to give them 10 minutes to cool so the frosting doesn't completely melt. Makes 12 servings.
Notes
Nutrition
This is an original recipe from Real Mom Kitchen.
