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Orange rolls with sour cream glaze

  • Author:
  • Prep Time: 2 hours
  • Cook Time: 20 mins
  • Total Time: 2 hours 20 minutes
  • Yield: 16 rolls 1x




  • 1 pkg. active dry yeast
  • 1/2 cup warm water
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 6 Tbsp. melted butter
  • 1/2 tsp. salt
  • 3 1/2 cups flour


  • 2 Tbsp. melted butter
  • 1/2 cup sugar
  • 2 Tbsp. orange rind


  • 1/2 cup sour cream
  • 3/4 cup sugar
  • 2 Tbsp. orange juice


  1. In a large bowl dissolve the yeast in the water.  Add all other ingredients except the flour.  Mix well and add 2 cups of the flour, continue mixing and add the remaining flour, mixing until smooth.  Cover and let rise until doubled (about 1 hour).  Punch down and knead on lightly floured surface.  Split dough in half and roll out one half of the dough into a 12-inch circle, spread with half of the orange filling.  Cut into 8 pie-shaped wedges.  Beginning with large end, roll into crescents.  Repeat with other half of the dough.
  2. Place on greased cookie sheet.  Let rise again until double in size.  Bake at 350 degrees for 18-20 minutes or until golden brown.
  3. While rolls are baking mix glaze ingredients in a small sauce pan, bring to a boil and boil for 3 minutes, stirring constantly.  Generously spread glaze over hot rolls.


If you want larger rolls you can just roll out the entire batch of dough and have larger crescent rolls.  I personally like to split the dough and they still end up being a good size roll. 

  • Category: Breads