Easter Morning Orange Rolls

April 16, 2017

Happy Easter on this beautiful Sunday, friends! Today I wanted to share with you a Pinterest recipe I made a few years ago for Easter morning that quickly became a tradition in the Dela household. The original recipe is found over on Lemon Sugar’s website but I am posting it below for your convenience.

This recipe is perfection and the sweet orange zest on Easter morning really is the perfect start to an eggcelent day. And if you’re not really a baker, no worries. I’ve made this enough times to know if you follow the measurements exactly it’s basically fool proof. There will be no Pinterest fail on my watch!

One tip I have is when you get to rolling out the dough, divide it. It helped me to make a more manageable size to eat rather than filling up on one ginormous roll.

Happy Easter Sunday, hope you guys enjoy these rolls as much as I do!




Easter Morning Orange Sweet Rolls

  • Servings: 24 rolls
  • Difficulty: easy
  • Print

Sweet, citrus Easter morning rolls, the perfect tradition with your special peeps.

Macros Per Serving F=10 C=47 P=4

For Dough

  • 3 (.25 ounce) packets active dry yeast (2 and 1/4 Tablespoons)
  • 1 and 3/4 cups warm water (approximately 110 degrees)
  • 1/2 cup honey
  • 1/2 cup melted butter
  • 2 teaspoons salt
  • 2 large eggs, beaten
  • 4 to 6 cups flour, plus more if needed

For Filling

  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup Sugar
  • 3 Tablespoons freshly squeezed orange juice

For Glaze:

  • 2 cups powdered sugar
  • 3 Tablespoons freshly squeezed orange juice
  • 1/2 cup heavy cream (more as needed to reach desired consistency)
  • 1 teaspoon orange extract (optional)


  1. Preheat oven to 170 degrees, and then turn it off. You want a warm oven to help the dough proof.
  2. In the bowl of a stand mixer, combine the warm water and yeast. Allow it to sit for 5 minutes until yeast begins to bubble.
  3. Add the honey, melted butter, salt and eggs. Use a whisk to combine.
  4. Using the dough hook on your stand mixer, slowly add 4 cups of flour and beat to combine. Mixture will be wet.
  5. Then add ½ cup at a time until dough pulls away from sides of bowl but is still slightly sticky. This will be a wet dough, so don’t add too much flour. Your finger should stick to the dough but shouldn’t pull any dough away with it.
  6. Move dough to a well-oiled or buttered bowl. Cover with plastic wrap and place in warm oven. (Make sure the oven is off now!)
  7. Allow dough to double in bulk, which will take about 45 minutes.
  8. After dough has risen, punch it down and roll it in to a large sheet, approximately 16×24 inches. (This is where I actually divide the dough and roll smaller rectangles.)
  9. Spread filling (see below) over the dough, then tightly roll into a jellyroll shape, starting at the long end of the dough.
  10. Using string, floss or a sharp knife, cut into 1-inch pieces and place into a buttered 9×13 pan.
  11. Cover with a towel, and place back into warm oven. Allow to rise for a second time, about 20 minutes.
  12. Preheat oven to 375 degrees, and bake for 20-25 minutes or until golden brown.
  13. Drizzle glaze (see below) over the top of the warm rolls, and enjoy!


  1. Combine all ingredients in a small bowl. Spread evenly over rolled dough.


  1. With a whisk, combine all ingredients until smooth. Glaze should be thin enough to pour, but thick enough to coat the back of a spoon. If necessary, add more cream or sugar to achieve desired consistency.

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