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Orange Rolls with Sour Cream Butter Glaze

Orange rolls with sour cream butter glaze that bake up swirled and golden, with bright orange zest flecks on top. You’ll get a soft, tender roll texture and a thick glaze that pools in every crevice as soon as it’s poured.
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Prep Time 20 minutes
Cook Time 25 minutes
rising 1 hour
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 3 cup all-purpose flour
  • 2.25 tsp instant yeast
  • 0.25 cup sugar
  • 0.5 tsp salt
  • 0.5 cup warm milk
  • 0.25 cup warm water
  • 1 egg
  • 3 tbsp butter softened
For the orange filling
  • 4 tbsp butter softened
  • 0.33 cup sugar
  • 2 orange zest zest of 2 oranges
For the sour cream butter glaze
  • 0.5 cup powdered sugar
  • 2 tbsp sour cream
  • 2 tbsp butter softened
  • 2 tbsp fresh orange juice
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Make and rise the dough
  1. In a mixing bowl, combine all-purpose flour, instant yeast, sugar, and salt. Stir until the dry ingredients are evenly distributed.
  2. Add warm milk, warm water, egg, and softened butter, then knead until smooth. Stop kneading when the dough looks elastic and cohesive.
  3. Cover and let the dough rise for 1 hour, until doubled in size. The dough should look puffy and nearly fill the bowl.
Fill and shape the rolls
  1. Mix softened butter, sugar, and orange zest until spreadable. The filling should look glossy and thick.
  2. Roll the dough into a rectangle, then spread the orange filling evenly over the surface. Leave a small edge bare if the filling tends to ooze.
  3. Roll the dough up tightly, then slice into 12 rolls. Keep the coils tight so the swirls stay defined.
  4. Place the rolls in a greased 9x13 dish and let rest for 20 minutes. They should puff slightly before baking.
Bake and glaze
  1. Bake at 375°F for 20–25 minutes until the tops are golden. You should see the rolls risen and lightly browned.
  2. Beat powdered sugar, sour cream, softened butter, fresh orange juice, and vanilla extract until smooth. Whisk until no lumps remain.
  3. Pour the glaze over warm rolls immediately. Spread or let it pool so it drips into every crevice.

Notes

Pro tip: soften the butter fully for both the dough and filling so the orange filling spreads without tearing the dough. Store baked rolls covered in the refrigerator for up to 3 days; rewarm in short bursts in the microwave. These do freeze: freeze unfrosted (baked rolls only) for up to 2 months, then thaw and glaze after reheating. For a lighter option, you can use low-fat sour cream in the glaze with similar thickness.