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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.
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Prep Time 30 minutes
Cook Time 22 minutes
Inactive Rise Time 2 hours
Total Time 2 hours 52 minutes
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.