Orange Sweet Rolls

Soft, fluffy sweet rolls infused with fresh orange zest and juice, filled with a buttery orange-cardamom mixture. These homemade rolls are perfect for breakfast or brunch, yielding 12 delicious muffin-sized portions.

12 servings

1 hr 58 min

Published October 4, 2025

Ingredients

•½ cup unsalted butter
•½ cup sugar
•1 tablespoon orange zest
•⅛ teaspoon kosher salt
•⅛ teaspoon ground cardamom
•2¼ teaspoons active dry yeast
•2 tablespoons sugar
•1 whole egg yolk
•⅓ cup orange juice
•2 tablespoons coconut oil
•½ teaspoon kosher salt
•1⅔ cups all-purpose flour
•1 spray nonstick spray
•1 piece muffin tin

Cooking Instructions

1.
Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy.
5 min
2.
Pour 3 Tbsp. warm water (105°F-115°F) into a small bowl. Add yeast and 1 Tbsp. sugar and whisk to combine. Let sit until foamy, about 10 minutes.
10 min
3.
Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp. sugar in a large bowl. Add 1 2/3 cups flour and yeast mixture. Beat until dough just comes together. Turn out dough onto a lightly floured surface. Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky).
10 min
4.
Spray a clean large bowl with nonstick spray. Place dough in bowl and turn to coat. Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.
45 min
5.
Spray muffin tin with nonstick spray. Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14". Spread filling over dough, leaving a 1/2" border on all sides. Starting on 1 long side, roll dough into a tight cylinder. Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes). Transfer cut side up to prepared muffin tin. Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight. If chilling, let sit at room temperature 2 hours to rise before baking.
30 min
6.
Preheat oven to 350°F. Bake rolls, rotating pans halfway through, until lightly browned on top, 15-18 minutes. Let cool in pan 5 minutes, then invert onto a platter to serve.
18 min

Ingredients

•½ cup unsalted butter

•½ cup sugar

•1 tablespoon orange zest

•⅛ teaspoon kosher salt

•⅛ teaspoon ground cardamom

•2¼ teaspoons active dry yeast

•2 tablespoons sugar

•1 whole egg yolk

•⅓ cup orange juice

•2 tablespoons coconut oil

•½ teaspoon kosher salt

•1⅔ cups all-purpose flour

•1 spray nonstick spray

•1 piece muffin tin

Cooking Instructions

Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy.

5 min

Pour 3 Tbsp. warm water (105°F-115°F) into a small bowl. Add yeast and 1 Tbsp. sugar and whisk to combine. Let sit until foamy, about 10 minutes.

10 min

Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp. sugar in a large bowl. Add 1 2/3 cups flour and yeast mixture. Beat until dough just comes together. Turn out dough onto a lightly floured surface. Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky).

10 min

Spray a clean large bowl with nonstick spray. Place dough in bowl and turn to coat. Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.

45 min

Spray muffin tin with nonstick spray. Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14". Spread filling over dough, leaving a 1/2" border on all sides. Starting on 1 long side, roll dough into a tight cylinder. Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes). Transfer cut side up to prepared muffin tin. Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight. If chilling, let sit at room temperature 2 hours to rise before baking.

30 min

Preheat oven to 350°F. Bake rolls, rotating pans halfway through, until lightly browned on top, 15-18 minutes. Let cool in pan 5 minutes, then invert onto a platter to serve.

18 min