Orange Rolls Sour Cream Glaze
Orange Rolls with a Warm Sour Cream Butter Glaze are everything you could dream of in a breakfast treat—soft, sweet, citrusy, and absolutely indulgent. These rolls are a twist on the classic cinnamon roll, infused with fresh orange zest and finished with a rich glaze that’s both tangy and creamy.
I first baked these on a lazy Sunday morning, looking to use up some fresh oranges, and they quickly became a household favorite. Whether you’re baking for brunch, a special holiday, or just because, these rolls are guaranteed to brighten your day.
Why You’ll Love This Recipe
- Bright Citrus Flavor: Fresh orange zest and juice give a refreshing twist.
- Tender, Fluffy Dough: Enriched with sour cream and eggs for a soft crumb.
- Warm Butter Glaze: Creamy, buttery, and tangy—soaks perfectly into the rolls.
- Make-Ahead Friendly: Dough can be prepped the night before.
- Perfect for Holidays: A lovely addition to brunch spreads or festive breakfasts.
- Kid and Adult Approved: Everyone loves these sweet, sticky delights.
Ingredients You’ll Need
For the Dough:
- 1 packet active dry yeast (about 2 1/4 tsp)
- 1/4 cup warm water (100–110°F)
- 1 cup sugar, divided
- 1/2 cup butter, melted and divided
- 2 large eggs, lightly beaten
- 1/2 cup sour cream
- 1 teaspoon salt
- 3 1/4 cups all-purpose flour
- 2 tablespoons orange zest (from 2 large oranges)
For the Glaze:
- 3/4 cup sugar
- 1/2 cup sour cream
- 1/2 cup butter
- 2 tablespoons fresh orange juice
- Pinch of salt
Tip: Use freshly grated orange zest for the best flavor boost.
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, dissolve yeast in warm water with 1 tablespoon of the sugar. Let stand for 5–10 minutes until foamy.
2. Mix the Dough
In a large bowl, combine the remaining sugar, 1/4 cup melted butter, eggs, sour cream, salt, and orange zest. Add the yeast mixture. Gradually stir in flour to form a soft dough.
3. Knead and Let Rise
Knead dough on a floured surface for about 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
4. Shape the Rolls
Punch down dough and roll out into a rectangle about 12×18 inches. Brush with remaining 1/4 cup melted butter and sprinkle with a little sugar and extra orange zest if desired.
Roll up tightly from the long side, slice into 12 rolls, and place in a greased 9×13 baking dish.
5. Second Rise and Bake
Cover and let rise again until puffy, about 30–45 minutes. Preheat oven to 350°F (175°C). Bake for 20–25 minutes, or until golden.
6. Make the Glaze
While rolls are baking, combine sugar, sour cream, butter, orange juice, and salt in a saucepan. Bring to a gentle simmer and cook, stirring, until sugar is dissolved and mixture is smooth.
7. Glaze the Rolls
Pour warm glaze over hot rolls fresh from the oven. Let soak in slightly before serving.
Serving and Storage Tips
Serve these orange rolls warm for the ultimate treat. They pair beautifully with coffee, tea, or a glass of fresh juice.
Store leftovers in an airtight container at room temperature for 1–2 days or in the fridge for up to 4 days. Reheat briefly in the microwave or oven for best texture.
Helpful Notes
- Make Ahead Tip: Shape rolls and refrigerate overnight. Let come to room temperature before baking.
- Extra Citrus Punch: Add a little orange extract or more zest to the glaze.
- No Mixer?: This dough is easy to mix and knead by hand.
- Use a Serrated Knife: For cleanly slicing the rolled dough.
Frequently Asked Questions
- Can I freeze the dough?
Yes—freeze after shaping, thaw overnight, and rise before baking. - Can I use orange juice from a carton?
You can, but fresh juice gives a brighter, fresher flavor. - Why is my dough sticky?
Add flour a tablespoon at a time until manageable, but don’t overdo it. - How do I make it less sweet?
Use less sugar in the glaze or skip sprinkling extra inside the rolls. - Can I use cream cheese in the glaze?
Absolutely! Swap some sour cream for cream cheese for a tangy twist.
Final Thoughts
These Orange Rolls with Warm Sour Cream Butter Glaze are a delightful burst of citrus and sweetness in every bite. Whether you’re serving them for brunch or treating yourself to a cozy weekend bake, they promise to brighten your day.
Have you tried this recipe? Share your favorite glaze variation or tip for the fluffiest rolls!
Orange Rolls Sour Cream Glaze
Ingredients
For the Dough:
- 1 packet active dry yeast about 2 1/4 tsp
- 1/4 cup warm water 100–110°F
- 1 cup sugar divided
- 1/2 cup butter melted and divided
- 2 large eggs lightly beaten
- 1/2 cup sour cream
- 1 teaspoon salt
- 3 1/4 cups all-purpose flour
- 2 tablespoons orange zest from 2 large oranges
For the Glaze:
- 3/4 cup sugar
- 1/2 cup sour cream
- 1/2 cup butter
- 2 tablespoons fresh orange juice
- Pinch of salt
- Tip: Use freshly grated orange zest for the best flavor boost.
Instructions
Activate the Yeast
- In a small bowl, dissolve yeast in warm water with 1 tablespoon of the sugar. Let stand for 5–10 minutes until foamy.
Mix the Dough
- In a large bowl, combine the remaining sugar, 1/4 cup melted butter, eggs, sour cream, salt, and orange zest. Add the yeast mixture. Gradually stir in flour to form a soft dough.
Knead and Let Rise
- Knead dough on a floured surface for about 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
Shape the Rolls
- Punch down dough and roll out into a rectangle about 12×18 inches. Brush with remaining 1/4 cup melted butter and sprinkle with a little sugar and extra orange zest if desired.
- Roll up tightly from the long side, slice into 12 rolls, and place in a greased 9×13 baking dish.
Second Rise and Bake
- Cover and let rise again until puffy, about 30–45 minutes. Preheat oven to 350°F (175°C). Bake for 20–25 minutes, or until golden.
Make the Glaze
- While rolls are baking, combine sugar, sour cream, butter, orange juice, and salt in a saucepan. Bring to a gentle simmer and cook, stirring, until sugar is dissolved and mixture is smooth.
Glaze the Rolls
- Pour warm glaze over hot rolls fresh from the oven. Let soak in slightly before serving.
Notes
- Make Ahead Tip: Shape rolls and refrigerate overnight. Let come to room temperature before baking.
- Extra Citrus Punch: Add a little orange extract or more zest to the glaze.
- No Mixer?: This dough is easy to mix and knead by hand.
- Use a Serrated Knife: For cleanly slicing the rolled dough.
