Easy Orange Pull Aparts
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Spring is a flavor my family always associates with Easter, so I knew I wanted something orange on the menu for our Easter breakfast. We absolutely love my mom’s orange roll recipe, but it does take a bit more time and effort to make. These Easy Orange Pull Aparts are a great alternative because they have that same bright citrus flavor we love, but they are much quicker to put together and much less time-consuming.
One of the things that makes this recipe so easy is that it starts with the same dough I use for my One Hour Dinner Rolls. It is a simple, dependable dough that comes together quickly and works perfectly for these little pull-apart rolls. Once the dough is ready, it gets divided into 24 small pieces, which makes them just the right size for serving at breakfast or brunch. They are perfect for guests to grab one or two alongside the rest of the meal.
To give them all that delicious orange flavor, each dough round gets drizzled with butter and sprinkled with a sweet orange sugar mixture before rising. Then, just before baking, they get another generous sprinkle of that orange sugar on top. The finishing touch is a sweet orange glaze drizzled over the warm rolls before serving, which adds even more citrus flavor and makes them taste extra special. They are soft, sweet, bright, and a perfect addition to any Easter breakfast or spring brunch table.
If making dough from scratch feels a little intimidating, don’t worry. You can absolutely make these Orange Pull Aparts using frozen roll dough instead. It is a great shortcut option and still gives you a delicious result, especially if you want to keep the recipe as simple as possible.
The one thing to keep in mind is that using frozen roll dough will actually take a little more time overall since the dough needs time to thaw and rise before you can bake it. Even so, it is still an easy method and a great choice if you are more comfortable going that route. I’ve included instructions for using frozen roll dough in the notes section of the recipe card, so you can choose whichever method works best for you.
Ingredients for Easy Orange Pull Aparts
- ALL-PURPOSE FLOUR
- WARM WATER
- ACTIVE DRY YEAST
- SUGAR
- UNSALTED BUTTER
- SALT
- ORANGE
- POWDERED SUGAR
Instructions for the Easy Orange Pull Aparts
Start by making the dough. In the bowl of a stand mixer, combine the yeast, 2 tablespoons of sugar, and warm water. Let the mixture sit for about 5 minutes, or until it becomes foamy. This lets you know the yeast is active and ready to use.
Next, add the softened butter, salt, and 3 cups of the flour. Using the dough hook, mix until the dough starts to come together. Continue adding more flour, about 1/4 cup at a time, until the dough pulls away from the sides of the bowl but still feels slightly sticky to the touch. Once you have enough flour in the dough, let the mixer knead it for 3 to 5 minutes, until it is a smooth and soft dough.
Cover the bowl with plastic wrap and let the dough rise for 20 minutes.
While the dough is rising, make the orange sugar. In a small bowl, combine the 1/2 cup sugar with the orange zest, using a fork to mix it together well. This helps distribute the zest evenly through the sugar and brings out all that fresh orange flavor.
Preheat your oven to 375 degrees and lightly spray a 9×13-inch baking dish with cooking spray.
Once the dough has risen, punch it down and divide it into 24 equal pieces. Roll each piece into a smooth ball and place them in the prepared pan in 4 rows of 6.
Drizzle the melted butter evenly over the dough balls, then sprinkle them with half of the orange sugar mixture. Cover the pan and let the rolls rise again for 15 to 20 minutes.
After the second rise, sprinkle the tops with the remaining orange sugar. Bake the rolls at 375 degrees for 20 to 25 minutes, or until they are golden brown on top.
Remove the pan from the oven and place it on a cooling rack. While the rolls are still warm, make the glaze by stirring together the powdered sugar, melted butter, and orange juice until smooth. Drizzle glaze over the warm rolls and serve. These are best enjoyed warm and make a wonderful addition to Easter breakfast or any spring brunch.
Frequently Asked Questions
Can I make these Orange Pull-Aparts ahead of time?
Yes. You can prepare the dough and assemble the rolls in the pan, then cover and refrigerate them before the second rise. When you are ready to bake, let them sit at room temperature until puffy, then bake as directed.
Can I make these without a stand mixer?
Yes. You can mix and knead the dough by hand if needed. It will take a little more effort, but the recipe will still work.
What if my yeast does not get foamy?
If the yeast mixture does not foam after about 5 minutes, the yeast may be old or the water may have been too hot or too cold. It is best to start over so the rolls rise properly.
How do I know if I added enough flour?
You want the dough to pull away from the sides of the bowl while still feeling slightly sticky to the touch. If it is too wet and sticking heavily, add a little more flour, but be careful not to add too much or the rolls can turn out dense.
Can I use bottled orange juice for the glaze?
Fresh orange juice is best because it gives the glaze the brightest flavor, but bottled orange juice can work if that is what you have on hand.
Can I add more orange flavor?
Yes. You can add a little extra orange zest to the sugar mixture or even to the glaze if you want an even stronger citrus flavor.
How should I store leftover pull-aparts?
Store any leftovers covered tightly or in an airtight container at room temperature for 1 to 2 days, or in the refrigerator for a little longer. Warm them slightly before serving for the best texture
Can I freeze these?
Yes. You can freeze the baked rolls once they have cooled. Wrap them well and freeze for up to 2 months. Thaw and warm them before serving.
Can I make the glaze thicker or thinner?
Yes. Add a little more powdered sugar for a thicker glaze or a little more orange juice for a thinner glaze until it reaches the consistency you like.
Why are my rolls dense instead of soft?
This usually happens if too much flour was added or if the dough did not rise long enough. Be careful to keep the dough slightly sticky and allow enough time for both rises.
Tips and Tricks
- Let the yeast get foamy before moving on.
This is the best way to know your yeast is active and your dough should rise properly. - Add the flour gradually.
Since humidity and flour can vary, it is best to add the remaining flour a little at a time. You want the dough to be soft and slightly sticky, not dry. Too much flour can make the pull-aparts dense instead of soft and tender. - Mix the zest into the sugar well.
Using a fork to rub the zest into the sugar helps release the oils and spreads the orange flavor throughout the mixture. - Try to divide the dough evenly.
Keeping the dough pieces close in size helps the rolls bake evenly and look nicer in the pan. - Bake until golden, not overly dark.
You want the tops lightly golden brown so the rolls stay soft inside. - Glaze them while still warm.
Drizzling the glaze over the warm rolls helps it melt slightly into the tops and adds even more orange flavor. - Serve them warm for the best texture.
These are especially good fresh and warm when the rolls are soft and the glaze is at its best. - Frozen roll dough is a great shortcut.
If homemade dough feels like too much, frozen roll dough is an easy alternative. Just remember it will take more time because the rolls need to thaw and rise first. - Swap the citrus flavor if you want.
If you want a different flavor twist, you can swap the orange zest for lemon zest. This gives the pull-aparts a bright lemon flavor instead and makes the recipe just as delicious for spring or brunch.
FOR MORE RECIPES LIKE THIS, TRY:
Easy Orange Pull Aparts
Real Mom Kitchen
Equipment
Ingredients
Dough
- 1½ cups warm water 95-105 degrees
- 1 Tbsp yeast
- 2 Tbsp sugar
- 2 Tbsp butter softened
- 1 tsp salt
- 4 cups all-purpose flour more or less as needed
Orange Sugar
- ½ cup sugar
- 1 orange zested
- ¼ cup butter melted
Glaze
- 1 cup powdered sugar
- 1 Tbsp butter melted
- 2 Tbsp orange juice from the orange you zested
Instructions
- In the bowl of a stand mixer, add the yeast and 2 Tbsp sugar with the warm water. Allow to sit for five minutes or until foamy.
- Add in the 2 Tbsp softened butter, salt, and 3 cups of the flour. Mix the the dough hook until combined.
- Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch. Then let the mixer knead the dough for 3-5 minutes, until smooth.
- Cover with plastic. Allow to rise for 20 minutes.
- In a bowl, mix the 1/2 cup sugar with the zest of the orange using a fork. Set aside.
- Preheat oven to 375 degrees and spray a 9 x 13 inch pan with cooking spray.
- Punch down the dough & divide it into 24 equal-sized pieces. Roll each piece into a ball and place in 4 rows of 6 in the prepared pan.
- Pour the 1/4 cup melted butter over the dough ball and sprinkle with half of the orange sugar mixture. Cover and allow to rise for an additional 15-20 minutes.
- Sprinkle with the remaining orange sugar.
- Bake at 375 degrees for 20-25 minutes or until golden brown. Remove and set on a cooling rack.
- Prepare the glaze by combining the powdered sugar with the 1 Tbsp melted butter and 2 Tbsp of juice from the orange you zested. Drizzle the glaze over the warm rolls and serve. Serves 24.
