Holiday Baking: Recipe for the best Buttery and Sweet Orange Rolls — Pink Peppermint Design (2024)

November 27, 2019November 16, 2015 by Tammy

I can’t believe that I haven’t shared this recipehere before. These buttery, sweet orange rolls are one of my favorite family traditions. Every holiday memory I have revolves around these orange rolls…in our house we call the time of year from Thanksgiving to Easter “Orange Roll Season” because we know they will pop up at family dinners. I can’t wait to head to grandma’s house this year and be the first to taste testa batch hot out of the oven. While they are a teeny bit time intensive, they are worth every minute spent making them. And, my advice? Double the batch. These re-heat really well and are great for breakfast all week long…if they last that long. 😉

I love the way that cooking and baking are a way for family traditions to be passed from one generation to another. One of my favorite things is being in the kitchen at my grandma’s house working together preparing family meals. I love to watch her cook and I learn so many little tips and tricks from just being in the kitchen with her. It is fun to be able to pass those same traditions on to my kiddos.

Here are a few tools that I use to make these rolls which I have learned over the years will make life much easier!

Silicone Cookie Sheet

Non-Stick Muffin Tins (you will need 4 for this recipe)

Zester/Grater(this is one of my all-time favorite kitchen tools…it makes taking the skin off citrus SO easy!)

Here’s all you need to know for perfect Orange Rolls:

Mix your filling. I double the filling in the recipe because, well, that’s the best part! 😉 However much filling you make, spread half of the filling out evenly over first half of your dough.

Once your filling is spread evenly, roll your dough like you would a cinnamon roll…

Now to cut the rolls…I cut mine with dental floss…yes, floss. It makes a clean easy cut with no mess. Cut each roll about 1 inch thick. Placethe rollsin a greased muffin tin.

Once you have cut out all the rolls (each half of the dough makes about 18-20 rolls), let them rise again until doubled, then bake. When you bake them, keep a close eye on them. They brown much faster on top than they cook through in the middle. I watch for the tops to get just golden brown…usually about 7-8 minutes in, depending on your oven, and then I place a loose piece of foil over the tops of them for the rest of the baking time so that they don’t get too dark. When you remove them from the oven, wait for 30 seconds to a minute and then flip them upside down onto a piece of parchment paper and let the ooey, gooey filling run back onto the bottom of the rolls. As they cool the filling will become less molten lava and more sticky goodness. My last tip, try not to burn your tongue too badly when you can’t wait to dive into them and they are still burning hot. 😉

I hope you enjoy these rolls and they become as much a part of your family as they are ours.
Tammy