Orange Sweet Rolls

Products Used



  • 2/3 cup (160g) water, about 75°F
  • 1 tablespoon instant yeast
  • 1 cup (120g) bread flour*
  • 2 large eggs (room temperature)
  • 1/4 cup (60g) water, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup (100g) Dixie Crystals Extra Fine Granulated Sugar
  • 2 tablespoons honey
  • 1 tablespoon salt
  • 4 cups (480g) bread flour*
  • 3 tablespoons instant yeast
  • 1/4 cup (60g) water lukewarm
  • 16 tablespoons (226g) unsalted butter, soft

Orange Filling

Orange Glaze

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In a mixing bowl, combine first listed water with first listed yeast. Add first listed flour and mix smooth using a rubber spatula. Cover with plastic wrap and set aside for 1 hour in a warm area.
  2. To mixing bowl add eggs, room temperature water, vanilla, sugar, honey, salt, and remaining flour.
  3. Combine yeast with lukewarm water and place on top of flour.
  4. Either with hands or using a dough hook attachment, mix until dough becomes elastic and smooth, about 5-7 minutes. (Medium speed if using stand mixer). Make certain dough never reaches above 82°F. Doing so would result in dry rolls.
  5. Flour brands vary in the amount of moisture they absorb. If needed, add a touch of flour. However, dough should be soft and elastic. Not dry and firm.
  6. Gradually add pieces of butter to dough allowing it to be fully incorporated before adding next amount. When incorporated stop mixing.
  7. Cover bowl with plastic food wrap and set in a warm place and allow dough to rise until doubled in volume, about 60-80 minutes.
  8. Meanwhile, prepare filling by whisking together soft butter and sugar. Once smooth add concentrated orange juice followed by almond flour. Do not add pecans and do not refrigerate as cold filling will slow down rising process of rolls.
  9. Set aside a jelly roll pan or 3, 8-inch (or 9-inch) round cake pans, line bottom with parchment paper and brush sides liberally with butter.  
  10. When dough has doubled in size remove from bowl, this will make dough collapse and is normal and is required.
  11. On a well-floured surface roll dough into a rectangle measuring roughly 20-inches long and 18-inches wide.
  12. Spread orange filling evenly over surface and sprinkle with pecan pieces.
  13. Starting from bottom edge roll dough forward into a long roll. Cut dough crosswise in 24 equal rolls. (A ruler can help with equal sizing).
  14. On jelly roll pan place 4 rolls widthwise and 6 lengthwise. If using round pans place 8 rolls in each.
  15. Place in a warm place until rolls have gained about 75% in volume, this will take at least 1 hour but can be more depending on room temperature. In about 40 minutes turn on oven to 340°F.
  16. For glaze whisk together powdered sugar, concentrated orange juice, salt, and vanilla. Cover and set aside.
  17. Place proofed buns in oven and bake until golden brown, about 27-30 minutes.
  18. Once lukewarm or cooled, using a spoon spread orange glaze over surface of rolls.
Dixie Crystals Insight

NOTE: Select bread flour with 4 grams/protein on nutrition facts label.

Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe