What are Pillsbury orange rolls?

Slow down and savor the morning together with warm, freshly-baked Pillsbury Orange Rolls. It's easy to make any day citrusy sweet with Pillsbury's ready-to-bake dough made with Cinnabon cinnamon and orange icing . These refrigerated orange cinnamon rolls make a great wee...

Did they discontinue orange rolls?

It was even sadder to find out they discontinued the orange danish in 2021 . Sign this to bring back the breakfast rolls by pillsbury. Those where the best things they made. It crushed my family's Sunday tradition of breakfast rolls when they quit making them.

Where did orange rolls come from?

The earliest recipe for what resembled orange rolls comes from Sunkist Recipes, Oranges - Lemons , published by the California Citrus Growers Exchange in 1916.

Do you have to refrigerate cream cheese frosting on cinnamon rolls?

Do you need to refrigerate cinnamon rolls? Unfrosted cinnamon rolls do not need to be refrigerated and will keep best at room temperature. Iced cinnamon rolls, and especially rolls with cream cheese frosting, should be stored in the fridge .

Why are my cinnamon rolls tough?

Don't Overmix the Dough When making cinnamon rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Overmixed dough leads to tough cinnamon rolls. The dough is ready when it pulls away from the sides of the mixing bowl and feels tacky but doesn't stick to your fingers.

Can I refrigerate homemade cinnamon rolls before baking?

Cover pan tightly with plastic wrap and aluminum foil and place in refrigerator overnight . Second rise: In the morning, remove rolls from the fridge and allow to come to room temperature and rise for 1 ½ to 2 hours, or until doubled. Bake at 375 degrees F for 18-23 minutes, until golden and cooked through.

What is Pillsbury Poppins?

Pillsbury Reese's Peanut Butter Cookie Dough Poppins, Made With Real Peanut Butter, 7 oz. (73) 0 Questions. Enjoy the classic taste of peanut butter cookie dough without licking the spoon. Pillsbury Reese's Cookie Dough Poppins are bite-size cookie dough pieces that are safe to eat raw .

Are Pillsbury crescent rolls croissants?

Crescent rolls have a similar crescent-moon shape as croissants , but most aspects of these baked goods are different. Unlike croissants, crescent rolls are not laminated. This makes crescent rolls more bread-like than croissants.

What is the Pillsbury Doughboy called?

History of the Pillsbury Doughboy The character was named Poppin' Fresh —a nod to the product's quality and freshness.

What is the origin of the cinnamon roll?

Sweet rolls have been produced since ancient times. However, the arrival of cinnamon spice to Europe resulted in the creation of this unique sweet treat. The cinnamon rolls we know today are thought to have originated in Sweden . There, they are called kanelbulle and are celebrated on October 4th as a national holiday.

Homemade Orange Rolls Recipe - The Girl Who Ate Everything (2024)

Home » Breads and Rolls » Bread » Orange Rolls

posted by Christy Denneyon May 17, 202238 comments »

Jump to Recipe

These Orange Rolls are a citrus orange version of a sweet roll. These are light, fluffy, and glazed with a sweet orange icing.

ORANGE CINNAMON ROLLS

When I want to make something special for breakfast usually we make these Cinnabon Copycat Cinnamon Rolls but when I want to switch it up I make these fluffy orange rolls.

They are definitely best warm out of the oven but with a 10 second warm up in the microwave they are just as juicy the next day.

HOW TO MAKE ORANGE ROLLS

To be honest there are several ways you can rollthis orange roll recipe up but I prefer them in cinnamon roll shape versus crescent roll shape because I feel like the filling stays in place more.

The filling is made of butter, sugar, and orange zest. You can’t have sweet orange rolls without lots of orange flavor.

Spread it all over the dough and roll up.

For the best results, eat warm. Here they are right after I put on the glaze…

TIPS:

To slice the rolls easily you can use unflavored dental floss. The best way to do it is to slide the floss underneath, cross the strands over the top, and pull.

OTHER BREAKFAST RECIPES

Homemade Cinnamon Rolls
Red Velvet Cake Mix Cinnamon Rolls
Fluffy Pancakes
Pumpkin Cinnamon Rolls

Orange Rolls

4.12 from 18 votes

These Orange Rolls are light, fluffy, and glazed with a sweet orange glaze.

PrintPinRate

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

rise time: 2 hours hrs

Total Time: 25 minutes mins

Servings: 12 rolls

Ingredients

Rolls:

1 package active dry yeast (2 ¼ teaspoons)
1/4 cup warm water
1 cup warm milk
1/4 cup sugar
1/4 cup canola or vegetable oil
1 teaspoon salt
3 cups all-purpose flour, plus 3/4 cup more as needed
1 large egg

Filling:

1/2 cup butter, room temperature
1 cup granulated sugar
2 tablespoons fresh orange zest

Glaze:

4 tablespoons butter, softened
1 cup powdered sugar
¼ cup orange juice
1 teaspoon orange zest for garnish, (optional)

Instructions

In a small bowl, dissolve the yeast in the 1/4 cup warm water. Let it proof for 5 minutes which means it should bubble and foam.
While yeast is proofing, in a large bowl of a stand mixer, stir milk, sugar, oil, and salt together until sugar is completely dissolved. Add 2 cups of flour and beat well. Add egg and stir in. Add proofed yeast to flour mixture and remaining 1 cup of flour. Dough will be sticky. Take about 3/4 cup of flour and slowly mix in a little at a time until dough starts to pull away from the sides of the bowl and is not sticky and is a soft dough. You will not need the entire amount! I usually use around 1/2 to 3/4 cup.
At this point you can knead with a Kitchen Aid mixer or or place on a floured surface and knead until dough is smooth. Put dough into greased bowl and let the dough rise until double (about an hour) in a warm place.
For the filling: combine the butter, sugar, and orange zest in a small bowl.
Roll dough into a rectangle (about 17X12). Spread orange filling over dough. Starting with the long end roll up tightly and slice into 12 rolls. Place rolls cut side down in a greased 9x13 baking dish. Cover and let rolls rise a second time, at least 1 hour, in a warm place.
Bake at 350 degrees for about 10-14 minutes or until tops are just turning golden brown. Do not overbake!
While rolls are baking prepare the glaze. For the glaze: Mix together softened butter, powdered sugar, orange juice, and zest (if using). Add more juice or powdered sugar to your desired consistency. Brush glaze on baked rolls while still warm.

Notes

Source: changed slightly from my old roommate Lisa Poulsen.

Cuisine: American

Course: Breakfast

Author: Christy Denney

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38 comments on “Orange Rolls”

Narnia Friend — Mon, 25 Mar 2024 @ 18:37:02 EDT Reply
hi christy, me again (narnia friend : )
got it on the ‘regular’ / ‘instant’ yeast thing, but am still a bit confused about the amount of yeast. i should have referred specifically to the question in the comments section – specifically:
PEGGY DUVALL saturday may 18, 2013
“2 Tablespoons of yeast is 6 teaspoons
2 pkg. yeast is 4 & 1/2 teaspoons, I believe”
CHRISTY (THE GIRL WHO ATE EVERYTHING) saturday may 18, 2013
“Peggy, you’re absolutely right. I noticed that last time I made it. My roommate had written the recipe down, so I didn’t want to deter from it but I always use 2 packages.”
also, there was a subsequent discussion addressing the 1 pkg. vs. 2 pkgs thing:
LAURA tuesday april 6, 2021
These might be the best rolls I have ever made!!! Recipe was perfect (I used the two packets of yeast) and dough was easy to work with. I even left half in the fridge for two days and it still mad(e) beautiful, fluffy rolls! Thanks!
CHRISTY DENNEY friday april 30, 2021
You’re Welcome!
so.. just for double checking (“double proofing” ; ) – is it 1 or 2 pkgs?
thank you very much again for your response and (in advance : ) for reading / responding to this follow up! truly appreciate it, and CANNOT WAIT to try these out! 🙂
- Christy Denney — Sun, 31 Mar 2024 @ 21:40:27 EDT Reply
  Sorry if that was confusing. The original recipe had two packages of yeast but I have used one and they work out great.
narnia friend — Wed, 20 Mar 2024 @ 01:13:46 EDT Reply
thank you very much for sharing this recipe – it sounds perfect! (been looking for a good one, and am really excited to try these out after just finishing a re-reading of ‘the chronicles of narnia’ (book 2 – ‘the lion, the witch and the wardrobe’, specifically) – (when the children go to the beavers’ dam and have an excellent meal of freshly caught fish with a “gloriously sticky marmalade roll” for dessert! : )
quick question about the recipe: do you use 2 pkgs of regular yeast? or could one use the “fast acting” kind? (does it matter?)
thank you so very much again! : )
- Christy Denney — Fri, 22 Mar 2024 @ 01:45:29 EDT Reply
  Thanks you. The recipe calls for 1 package of regular yeast but you could also use instant.
Lee Dewey — Fri, 02 Jun 2023 @ 20:58:29 EDT Reply
I love orange rolls. My mother used to make them when we were growing up in the fifties and she got the recipe from her mother. I found the ORIGINAL recipe in a cookbook that belonged to a 100 year old lady friend of my grandmother’s and have kept it all these years. It was a contest put on by Gold Medal Flour (1939). I’d love to send you a copy but don’t know how to get it to you. “Bake these luscious “orangey” tasting rolls — think up a name for them and send it in before May 31, 1939! Maybe you’ll win one of those marvelous cash prizes! Even without this special inducement — you’ll make this delicious baking a habit! Recipe makes about 1 1/2 dozen rolls.”

See Also
Old Fashioned Sweet Cornbread Recipe
- Christy Denney — Fri, 11 Aug 2023 @ 23:26:28 EDT Reply
  Oh wow I would love that
  - Lee Dewey — Sat, 20 Jan 2024 @ 20:24:30 EST Reply
    Sorry – just revisited this website – how would I send a copy of this original recipe to you?
    - Christy Denney — Thu, 25 Jan 2024 @ 01:21:13 EST Reply
      I got it! Thank you!
Janice Fisher — Mon, 05 Dec 2022 @ 21:49:50 EST Reply
I tried these orange rolls today and they turned out perfect. They are delicious and a very big hit at my house. I will definitely be making these again.
- Christy Denney — Wed, 14 Dec 2022 @ 02:03:00 EST Reply
  Thank you!
Sarah — Sun, 22 May 2022 @ 21:32:36 EDT Reply
Can’t wait to make these. Any suggestions for high altitude?
- Christy Denney — Fri, 27 May 2022 @ 02:47:43 EDT Reply
  I’m at high altitude and don’t need to make adjustments.
Susan Gregoric — Sun, 22 May 2022 @ 14:59:18 EDT Reply
These look delicious. I can see sprinkling some Craisins on these before rolling them up.
- Christy Denney — Fri, 27 May 2022 @ 02:48:22 EDT Reply
  Ooh I love that idea.
Jamie — Thu, 25 Nov 2021 @ 02:58:30 EST Reply
I make these every year for thanksgiving and they are always a huge hit! So delicious and fluffy and perfectly sweet.
- Christy Denney — Sun, 28 Nov 2021 @ 02:43:30 EST Reply
  Thank you!
Laura — Tue, 06 Apr 2021 @ 10:58:37 EDT Reply
These might be the best rolls I have ever made!!! Recipe was perfect (I used the two packets of yeast) and dough was easy to work with. I even left half in the fridge for two days and it still mad beautiful fluffy rolls! THANKS!
- Christy Denney — Fri, 30 Apr 2021 @ 01:26:25 EDT Reply
  You’re welcome!
Gloria Beary — Sat, 24 Oct 2020 @ 18:59:12 EDT Reply
Hi Christy! I found you and was so happy to see your recipe for the Orange Rolls! I’m hoping that you are still active on-line and would love to follow you. I don’t know if you have an updated post, but the page I was on was dated 2009, so I would love to follow any more recent postings from you! Thanks much and God Bless!
- Christy Denney — Fri, 30 Oct 2020 @ 19:21:57 EDT Reply
  Hi Gloria! I see you and I check comments on all posts. Welcome!
Gmaophir — Sun, 08 Mar 2015 @ 15:53:13 EDT Reply
This would make a great base for garlic knots – chopped garlic, parsley, butter and parmesan cheese. . .same method
Jenna — Thu, 26 Jun 2014 @ 12:53:21 EDT Reply
I love these! I have made them several times already. How would I go back prepping the night before so I can put them in the over first thing? Thanks!! Love your website!
- Christy {The Girl Who Ate Everything} — Thu, 26 Jun 2014 @ 13:08:43 EDT Reply
  I would prep them up they are rolled up in crescent shape and then let them rise all night…
  - Jenna — Fri, 27 Jun 2014 @ 19:46:12 EDT Reply
    So I can just leave them out for like 12 hours on the kitchen counter and they will be okay? Do I need to cover them at all? Sorry about my last comment, I was typing on my phone 🙂
    - Christy {The Girl Who Ate Everything} — Mon, 30 Jun 2014 @ 02:17:12 EDT Reply
      Yes! They should be fine.
Tori — Wed, 15 Jan 2014 @ 11:52:01 EST Reply
Honestly…. I wasn’t a big fan. They didn’t taste bad, but they weren’t to die for, like I was expecting. I’m pretty sure I wouldn’t go through the three hour rigmarole again.
jo — Mon, 28 Oct 2013 @ 18:42:32 EDT Reply
going to try this with a short cut…looks good.
Peggy Duvall — Sat, 18 May 2013 @ 23:26:14 EDT Reply
2 Tablespoons of yeast is 6 teaspoons
2 pkg. yeast is 4 & 1/2 teaspoons, I believe
- Christy {The Girl Who Ate Everything} — Sat, 18 May 2013 @ 23:50:27 EDT Reply
  Peggy,
  You’re absolutely right. I noticed that last time I made it. My roommate had written the recipe down so I didn’t want to deter from it but I always use 2 packages.
Christy {The Girl Who Ate Everything} — Tue, 27 Mar 2012 @ 03:51:34 EDT Reply
@Heather, I think homemade dough always wins but I totally think your shortcut will work beautifully!
- Mary Ellen — Sat, 06 Apr 2013 @ 22:58:43 EDT Reply
  I agree! Homemade beats hydrogenated, partially hydrogenated, yellow #5 and red #40 any time.
Heather — Sat, 24 Mar 2012 @ 18:24:02 EDT Reply
What’s your thoughts on using a premade crescent roll type dough and just making the filling and glaze? Do you think it would work? They sound so delish, and I love me some orange rolls!
Anonymous — Wed, 22 Feb 2012 @ 03:06:13 EST Reply
My grandmother used to make orange rolls all the time. She rolled the dough out, sprinkled it with sugar & orange zest & rolled it up like a cinnamon roll. Then she glazed them with the orange juice, orange zest, sugar mixture when they came out of the oven. I loved them! Have been looking for a good recipe.
Christy {The Girl Who Ate Everything} — Thu, 06 Oct 2011 @ 01:34:34 EDT Reply
@The Queens MAB,
I made these the night before. I haven’t tried it with these but with my other cinnamon rolls and such, if you shape them and let them rise then you can put them in the fridge until the morning and bake them then.
Christy
The Queens MAB — Wed, 05 Oct 2011 @ 02:03:49 EDT Reply
These look delicious! Did you bake them the night before too? Or bake in the morning? Thanks!
Christy and John — Fri, 10 Apr 2009 @ 21:34:00 EDT Reply
I always have a little filling leak out. If you want you can cut down the butter in the filling a little bit but who wants to do that!! Just kidding. I am glad you liked the rolls.
srichards — Wed, 08 Apr 2009 @ 22:57:00 EDT Reply
I tried your rolls today and they were fabulous! I never make rolls and pretty much swear off making anything that requires the use of yeast but, they looked so yummy, I had to give them a try. However, my filling just leaked out onto my pan. What can I do to keep the filling from cooking out?
Brooke and Brett Martin — Tue, 07 Apr 2009 @ 04:07:00 EDT Reply
This is my same orange roll recipe…THE BEST. I think I’m going to make them this week thanks to you. YUMMMM…gosh i’m starving!