My Grandma’s Orange Rolls are amazing! Made with a buttery, sweet orange filling, baked in muffin tins and topped with the most delicious orange frosting ever. You’re going to fall in love with these!
Actually, they’re the perfect thing to make for any dinner, brunch, luncheon, or any meal.
It had been years since I’d had these rolls and I’d actually forgotten about them. Thankfully when I was in Scottsdale last October on our girl’s trip, I saw this recipe when I was going through my Aunt Debbie’s recipes. I immediately took a picture of the old orange, worn, typed recipe card and finally got around to making these a few weeks ago. I also took pictures of a lot of other recipes that I am so excited to make.
My boys and daughter-in-law seriously went crazy over these. I think Zach and Taylor each ate at least three, if not four. I’m almost positive it’s safe to say that Taylor isn’t too upset that his college classes are all online now and he moved home early from Cedar City. #thankyoucoronavirus
I don’t think he’s actually missed being away from us, he’s just missed my cooking since he was gone for two years on his LDS mission and then home only 5 weeks before he moved away for college.
My grandma has been gone for 9 years now, and I don’t think I’ve had these rolls since she passed away. . . definitely way too long to go without eating these amazing orange rolls.
This is after the rolls have raised for 3 hours. Looking pretty good even unbaked don’t you think?
Then after they bake up they’re even more beautiful! They are so good you could eat them just like this, with no frosting . . . . but oh the frosting is truly amazing and takes these incredible rolls to a whole new level.
Seriously so good I’m drooling. I wish you could taste one of these right now. These orange rolls are seriously crazy delicious. Any kind of sweet roll is a huge weakness for me. . . I should not be left alone with a pan ever!
CAN I MAKE THE DOUGH THE NIGHT BEFORE?:
Yes, the dough can be made the night before, covered and refrigerated. Take the dough out of the fridge about 3 1/2 to 4 hours before you want to bake them. Follow the instructions from step 5 on.
TIPS FOR MAKING MUFFIN ORANGE ROLLS:
- Make sure you don’t add too much flour. Because you want the dough to be a soft dough, you may or may not need the full amount.
- There is no rising time after you make the dough which is really nice. But after you roll out and cut the rolls they do require a 3 hour rising time, so make sure you plan ahead. just after you roll it out and spread the filling on it.
- Make sure you spray your muffin tins really well.
- Don’t get too hung up on the size you roll your dough out. I usually do about 15×10 but if it’s smaller or a little bigger, that’s just fine. Mine is usually about 1/4-inch thick.
- I like to cut the dough using a piece of thread or dental floss. Place the thread/dental floss under the log of dough, cross the ends of the string and pull to cut nice even slices. Works every time!
- My grandma’s recipe does not call for frosting, but we all know I am a frosting girl so I had to add it. But with that being said, these rolls are unbelievably delicious even without the frosting. So you decide.
- Because I like the frosting to drip down the sides, I like to take mine out of the muffin tins before I frost them.
I’d love to hear from you if you make these amazing rolls.
- 1 1/2 tablespoons yeast
- 1/4 cup warm water
- 1 1/4 cups milk
- 1/2 cup butter, cut into chunks
- 3 eggs, beaten
- 1/4 cup plus 2 tablespoons sugar
- 1/2 tablespoon salt
- 5 cups flour
- 1/2 cup butter, softened
- 1 cup granulated sugar
- Zest of 1 orange
FROSTING: (optional, but highly recommended)
- 1/2 cup butter, softened
- 2 1/2 cups powdered sugar
- 1/2 to 1 tablespoon orange zest, depending on how strong you want the orange flavor
- 4 to 5 tablespoons half & half
- A squeeze or two of fresh orange juice
- In a small bowl, mix yeast and warm water. Set aside.
- In a small saucepan, heat milk and butter over low heat until butter is mostly melted and milk is warm (don’t let it get too hot or begin to simmer).
- Pour milk mixture into the bowl of a stand mixer fitted with the dough hook.
- Add eggs, sugar, and salt to milk mixture and mix until combined. Add yeast and flour, one cup at a time. Mix until combined and smooth. *You might not use all the flour or you might need to add a little more. You want a soft dough, but not super sticky.
- Divide dough in half. On a floured counter top, roll out each half into a rectangle (about 14 x 10) and spread each half with half of the orange filling. Starting with long edge, roll up dough tightly without stretching the dough too much and pinch the seams to seal. Cut into 10 to 12 equal pieces (I like to use dental floss or a piece of thread to do this). Repeat with other half of dough. Place rolls into a greased muffin tins and let rise for 3 hours.
- Bake at 375 degrees for 10-12 minutes or until they start to turn golden brown.
- Let rolls cool for about 5 to 6 minutes and frost with orange frosting if desired.
- In a bowl, combine the softened butter, sugar and orange rind. Mix until well combined and then spread on top of rolled out dough.
- Combine all ingredients and mix with a hand mixer until smooth. You can adjust half & half to get it to the consistency you like.