Some baked goods have a way of pulling you in before you ever take the first bite—orange rolls are one of those gems. Their scent alone fills the kitchen with sunshine: warm citrus, soft dough, and a buttery sweetness that instantly lifts your mood. These Orange Rolls with a Warm Sour Cream Butter Glaze take that classic aroma and turn it into an unforgettable treat.
They’re tender, bright, and wonderfully nostalgic—sweet rolls that taste like a cross between a cinnamon roll and a fresh orange danish. The dough is soft and pillowy, the filling is fragrant with orange zest and sugar, and the glaze… well, the glaze is something truly special. Warm, creamy, buttery, and slightly tangy, it melts over the rolls and seeps into every swirl.
Whether you’re making these for a holiday breakfast, a cozy weekend bake, or to surprise someone with something homemade and heartfelt, these rolls never disappoint. They’re the kind of recipe you pass down, the kind you remember, and the kind you keep coming back to.
Recipe Overview
These Orange Rolls with a Warm Sour Cream Butter Glaze begin with a soft yeast dough enriched with eggs, butter, and sour cream. After rising, the dough is rolled, filled with orange zest and sugar, shaped into tender crescents, baked until golden, and finished with a warm, velvety glaze that melts right in. Bright, buttery, and irresistibly soft—these rolls are pure comfort with a citrus twist.
Ingredients & Instructions
Ingredients
For the Dough
- 1 pkg active dry yeast
- ¼ cup warm water
- 1 cup sugar, divided
- ½ cup butter, melted and divided
- 2 large eggs, lightly beaten
- ½ cup sour cream
- 1 teaspoon salt
- 3¼ cups all-purpose flour
For the Filling
- 2 tablespoons orange zest
- ¾ cup sugar
- 1 tablespoon butter (for brushing each dough round)
For the Warm Sour Cream Butter Glaze
- ¾ cup sugar
- ½ cup sour cream
- ½ cup butter
- 2 tablespoons fresh orange juice
- pinch of salt
Step-by-Step Instructions
1. Activate the Yeast
Combine the active dry yeast with ¼ cup warm water. Stir gently and let it rest for 5 minutes, or until foamy. Foaming shows the yeast is alive and ready to work.
2. Create the Dough
In a mixing bowl, combine the yeast mixture, ¼ cup sugar, 6 tablespoons melted butter, eggs, sour cream, and salt. Mix until smooth.
Gradually add 2 cups of flour and beat until the mixture becomes smooth and sticky. Add the remaining flour a little at a time until you have a soft dough that pulls away from the sides of the bowl. The dough should still be slightly tacky—soft dough makes tender rolls.
3. Knead and Let Rise
Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.
Place the dough into a greased bowl, turn it once so the top gets coated, cover with a clean towel, and let rise in a warm spot until almost doubled in size. This usually takes 1–1½ hours.
4. Prepare the Filling
While the dough rises, stir together the orange zest and ¾ cup sugar. The zest releases its oils, creating an aromatic orange sugar mixture.
5. Shape the Rolls
Grease a 13×9-inch baking pan.
Punch the dough down and divide it in half. Roll one half into a 12-inch circle. Brush with 1 tablespoon melted butter, then sprinkle with half of the orange sugar mixture.
Cut the circle into 12 wedges, like slicing a pizza. Roll each wedge from the wide end toward the tip to form a crescent-shaped roll. Place them point-side down in the pan.
Repeat with the second half of the dough and remaining filling.
6. Second Rise
Cover the pan again and let the rolls rise until almost doubled. They should look noticeably puffier.
7. Bake
Bake at 350°F (175°C) until lightly golden and baked through, usually 20–25 minutes. The edges should be set and lightly browned.
8. Make the Warm Glaze
While the rolls bake, combine in a saucepan:
- ¾ cup sugar
- ½ cup sour cream
- ½ cup butter
- 2 tablespoons orange juice
- pinch of salt
Bring to a gentle boil over medium heat, then cook for 3 minutes, stirring regularly. The glaze will become velvety, glossy, and warm.
9. Glaze the Rolls
Pour the warm glaze evenly over the warm rolls right out of the oven. It seeps into the crevices, making every bite sweet, buttery, and citrusy.
Cooking Tips & Variations
1. Use Fresh Orange Zest for Best Flavor
Bottled zest or dried citrus peel won’t deliver the same brightness. Fresh zest perfumes the entire roll with natural oils.
2. Add Spices
A pinch of cardamom or cinnamon in the filling creates a beautiful warm-citrus flavor.
3. Make Them Overnight
To prep ahead:
- Shape the rolls, place them in the pan, cover tightly, and refrigerate overnight.
- Let them sit at room temperature for 45–60 minutes before baking.
4. Try a Cream Cheese Orange Glaze
Swap half the sour cream with soft cream cheese for a thicker, tangier finish.
5. Double the Filling for Sweeter Rolls
If you love gooey centers, add an extra tablespoon of butter and a bit more orange sugar inside each circle.
Storage & Serving Suggestions
Storage
- Room temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Keeps well for up to 5 days.
- Freezer: Freeze the baked (but unglazed) rolls for up to 2 months. Warm and glaze before serving.
Reheating
Warm individual rolls in the microwave for 10–15 seconds, or heat the whole pan in a 300°F oven for 10 minutes.
Serving
These orange rolls shine at:
- Brunch gatherings
- Holiday breakfasts
- Afternoon snacks with tea
- Dessert after a light meal
Their soft texture and bright flavor make them perfect anytime you want something sweet but not heavy.
These Orange Rolls with a Warm Sour Cream Butter Glaze are everything homemade baking should besoft, comforting, fragrant, and irresistibly delicious. The citrusy sweetness, buttery layers, and velvety warm glaze come together in a way that feels both nostalgic and special. Whether you’re serving them for a celebration or simply treating yourself, they’re the kind of rolls that brighten the whole day.
Ready to fill your kitchen with the scent of fresh orange and warm dough—what occasion will you bake them for next?
FAQs
1. Can I use instant yeast instead of active dry yeast?
Yes! Simply skip the proofing step and mix the yeast directly into the dry ingredients.
2. How do I prevent the rolls from drying out?
Make sure not to overbake them and store them in an airtight container once cooled.
3. Can I use margarine instead of butter?
Absolutely—margarine works well in both the dough and the glaze.
4. Do these rolls freeze well?
Yes, freeze before glazing for best results. Add warm glaze after reheating.
5. Can I make the rolls smaller?
You can cut each dough circle into 16 wedges instead of 12 for mini orange rolls.
Soft, citrusy Orange Rolls topped with a warm sour cream butter glaze—perfect for breakfast, brunch, or dessert. Easy, fluffy, and irresistibly sweet with bright orange flavor.
