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Orange Rolls with Sour Cream Butter Glaze

Orange rolls with a tender, pillowy crumb and swirled golden swirls, finished with a thick sour cream butter glaze. This citrus roll bakes until golden, then gets an immediate glaze pour so it pools in every crevice.
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Prep Time 20 minutes
Cook Time 25 minutes
rise 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
  • 1 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. Mix all-purpose flour, instant yeast, sugar, and salt until evenly combined, then add warm milk, warm water, egg, and softened butter and knead until smooth, glossy, and elastic.
  2. Place the dough in a covered bowl and let rise for 1 hour until doubled in size.
Mix the orange filling
  1. Stir softened butter, sugar, and orange zest together until spreadable and aromatic.
Shape and bake
  1. Roll the dough into a rectangle, spread the orange filling evenly, roll up tightly, and slice into 12 rolls.
  2. Place the rolls in a greased 9x13 dish and let rest 20 minutes, until slightly puffy.
  3. Bake at 375°F for 20–25 minutes until the tops are golden.
Glaze and serve
  1. Beat powdered sugar, sour cream, softened butter, fresh orange juice, and vanilla extract together until smooth.
  2. Pour the glaze over the warm rolls immediately so it seeps into every crevice; let stand briefly for the glaze to set.

Notes

Pro tip: For the swirls to stay defined, spread the filling to the edges of the rolled dough before slicing, and glaze right when the rolls come out so the sour cream butter glaze pools rather than absorbing slowly. Store baked rolls covered in the refrigerator up to 4 days and rewarm gently in the microwave. Freezing is yes: freeze unfrosted rolls (or glaze lightly before freezing) up to 2 months, then thaw and rewarm; add fresh glaze after reheating for best texture. For a dairy-light swap, use lactose-free sour cream and lactose-free butter without changing the method.