Soft Orange Rolls with Warm Sour Cream Butter Glaze

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These Soft Orange Rolls with Warm Sour Cream Butter Glaze are everything you want in a comforting breakfast treat—fluffy, citrusy, and dripping with a silky homemade glaze. Each roll is crafted from tender yeast dough, filled with sweet orange zest, and baked until golden before being finished with a warm buttery glaze that melts right into every swirl. Perfect for holidays, weekend baking, or anytime you’re craving something cozy and fresh from the oven.

Ingredients

For the Dough

• 1 packet active dry yeast
• ¼ cup warm water (100°F–110°F)
• 1 cup granulated sugar, divided
• ½ cup butter, melted and divided
• 2 large eggs, lightly beaten
• ½ cup sour cream
• 1 teaspoon salt
• 3 ¼ cups all-purpose flour
• 2 tablespoons orange zest (from about 2 large oranges)

For the Glaze

• ¾ cup sugar
• ½ cup sour cream
• ½ cup butter
• 2 tablespoons fresh orange juice
• Pinch of salt

Instructions

1. Activate the Yeast
   Stir the yeast into the warm water and let it sit for 5 minutes until foamy.
2. Mix the Dough Base
   In a large bowl, combine the yeast mixture, ¼ cup sugar, 6 tablespoons melted butter, eggs, sour cream, and salt. Mix until smooth.
3. Add the Flour
   Gradually add 2 cups of flour, mixing until smooth. Add the remaining flour a little at a time until a soft dough forms.
4. Knead the Dough
   Transfer the dough to a floured surface and knead for about 5 minutes, or until smooth and elastic.
5. First Rise
   Place the dough in a greased bowl, turn to coat, cover, and let rise for 1½ hours or until doubled in size.
6. Prepare the Filling
   Combine the orange zest and remaining ¾ cup sugar in a small bowl.
7. Shape the Rolls
   Grease a 9×13-inch baking pan. Punch down the dough and divide it into two halves.
   • Roll one half into a 12-inch circle.
   • Brush with 1 tablespoon melted butter.
   • Sprinkle with half the orange-sugar mixture.
   • Cut into 12 wedges and roll each from the wide end toward the tip.
   • Place point-down in the pan.
     Repeat with remaining dough.
8. Second Rise
   Cover and let rise for 1 hour, or until nearly doubled.
9. Bake
   Preheat oven to 350°F. Bake rolls for 22 minutes, rotating the pan halfway through.
10. Make the Glaze
    In a saucepan, combine sugar, sour cream, butter, orange juice, and a pinch of salt. Bring to a gentle boil and cook for 3 minutes, stirring constantly.
11. Glaze the Rolls
    Pour the warm glaze evenly over the hot rolls, covering every nook and swirl.

Pro Tips

• Add flour gradually—stop when the dough is soft, smooth, and no longer sticky.
• If the dough resists rolling, let it rest for 5 minutes to relax.
• Use all the glaze—it thickens as it cools and makes the rolls perfect.
• Rewarm rolls for 10–15 seconds to restore their fresh-from-the-oven texture.

Why This Recipe Works

• Soft, tender dough creates a bakery-style texture.
• Orange zest adds bright, natural citrus flavor without overpowering sweetness.
• Warm sour cream butter glaze melts into the rolls for incredible richness.
• Make-ahead friendly, great for breakfast gatherings and holidays.

Substitutions & Variations

• Add toasted coconut to the filling for a vintage-style twist.
• Swap citrus: lemon or grapefruit zest also works beautifully.
• Add nuts: chopped pecans or walnuts fit perfectly into the filling.
• Use crescent roll dough for a quicker shortcut (texture will be softer).

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Shape the rolls, place in the pan, cover tightly, and refrigerate overnight.
• Bring to room temperature and allow them to rise before baking.

Storage

• Store leftover rolls in an airtight container in the refrigerator for up to 4 days.

Reheating

• Microwave one roll for 10–20 seconds for a warm, soft texture.
• Larger batches can be warmed in a 300°F oven for 8–10 minutes.

Serving Ideas

• Serve with fresh fruit, yogurt, or a breakfast casserole.
• Add them to a brunch spread with coffee or hot tea.
• Great for Christmas morning, Easter brunch, or weekend family breakfasts.

Nutrition (Per Serving Estimate)

• Calories: 216
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 41mg
• Sodium: 173mg
• Carbohydrates: 29g
• Fiber: 1g
• Sugar: 16g
• Protein: 3g

(Values are approximate.)

Frequently Asked Questions

Can I make the dough in a stand mixer?

Yes! Use a dough hook and mix until smooth. Knead lightly afterward if needed.

Can I freeze the rolls?

Yes. Freeze before the second rise or after baking. Thaw, rise if unbaked, and bake or reheat as usual.

Can I use store-bought dough?

Crescent roll dough works as a shortcut, though the rolls may rise less and bake faster.

Can I double the recipe?

Absolutely—just watch the flour amount and use two pans.

Can I make them without sour cream?

Greek yogurt works in both the dough and glaze, though the flavor will be slightly different.

These Soft Orange Rolls with Warm Sour Cream Butter Glaze are a delightful blend of tender dough, bright citrus flavor, and irresistible homemade glaze. Whether you’re baking for a special morning or simply treating yourself, these rolls will become a go-to favorite for years to come.

Soft Homemade Orange Rolls with Warm Sour Cream Butter Glaze

Fluffy homemade orange rolls topped with warm sour cream butter glaze. A perfect citrus-filled breakfast treat for holidays or everyday baking.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Inactive Rise Time 2 hours hrs

Total Time 2 hours hrs 52 minutes mins

Course Dessert

Cuisine American

Servings 24 small rolls

Calories 216 kcal

Ingredients

  

For the Dough

• 1 packet active dry yeast
• ¼ cup warm water (100°F–110°F)
• 1 cup granulated sugar, divided
• ½ cup butter, melted and divided
• 2 large eggs, lightly beaten
• ½ cup sour cream
• 1 tsp salt
• 3 ¼ cups all-purpose flour
• 2 tbsp orange zest (from about 2 large oranges)

For the Glaze

• ¾ cup sugar
• ½ cup sour cream
• ½ cup butter
• 2 tbsp fresh orange juice
• Pinch of salt

Instructions

 

• Activate the Yeast

  Stir the yeast into the warm water and let it sit for 5 minutes until foamy.
• Mix the Dough Base

  In a large bowl, combine the yeast mixture, ¼ cup sugar, 6 tablespoons melted butter, eggs, sour cream, and salt. Mix until smooth.
• Add the Flour

  Gradually add 2 cups of flour, mixing until smooth. Add the remaining flour a little at a time until a soft dough forms.
• Knead the Dough

  Transfer the dough to a floured surface and knead for about 5 minutes, or until smooth and elastic.
• First Rise

  Place the dough in a greased bowl, turn to coat, cover, and let rise for 1½ hours or until doubled in size.
• Prepare the Filling

  Combine the orange zest and remaining ¾ cup sugar in a small bowl.
• Shape the Rolls

  Grease a 9×13-inch baking pan. Punch down the dough and divide it into two halves.

  Roll one half into a 12-inch circle.

  Brush with 1 tablespoon melted butter.

  Sprinkle with half the orange-sugar mixture.

  Cut into 12 wedges and roll each from the wide end toward the tip.

  Place point-down in the pan.Repeat with remaining dough.
• Second Rise

  Cover and let rise for 1 hour, or until nearly doubled.
• Bake

  Preheat oven to 350°F. Bake rolls for 22 minutes, rotating the pan halfway through.
• Make the Glaze

  In a saucepan, combine sugar, sour cream, butter, orange juice, and a pinch of salt. Bring to a gentle boil and cook for 3 minutes, stirring constantly.
• Glaze the Rolls

  Pour the warm glaze evenly over the hot rolls, covering every nook and swirl.

Notes

• Freshly grated orange zest delivers the best flavor.
• Keep the glaze warm—cool glaze thickens quickly.
• Rising time can vary depending on room temperature.

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