These are MY FAVORITE sweet rolls. As soon as I see snow in the forecast I buy oranges, I have to be prepared! It’s also my favorite way to use my mother in law’s recipe for Roll Dough. This recipe is cut down from the original to make 2 9×13 dishes of rolls or 24 orange swirls which are baked in muffin tins. Make this dough, or your favorite. Just know that the filling and glaze is also perfect for 24 rolls.

Split the dough evenly in half. Roll out the first half on a clean and dry surface.

Measure the sugar, and grated orange rind into a small mixing bowl, and combine with a fork.

Brush the dough with melted butter. Sprinkle the sugar and orange blend evenly over the dough.

Roll up length wise, and carefully slice into 12 even pieces. Prepare the 2 muffin tins by lightly greasing or spraying the cups with oil. Pick up each slice, one at a time, and while holding with one hand, poke up the center from the bottom with a finger on your other hand.

Place one roll in each muffin cup. Repeat process with the other half of the dough, filling the other muffin tin. Cover the rolls, and set in warm, dry place for about a half hour.

Bake in a 375-degree oven for 15 minutes.

Carefully remove the hot rolls onto cooling racks placed over large baking sheets to catch the dripping glaze.

Whisk together the glaze ingredients, and drizzle over the cooling rolls while they are still hot.

Orange Swirls

Cinnamon rolls BUT with orange.
Prep Time 30 minutes
Cook Time 15 minutes
Rising Time 1 hour 30 minutes
Course Bread, Breakfast, Dessert
Cuisine American
Servings 2 9×13 dishes


  • 2 muffin tins, regular sized with 12 cups each


  • 1 recipe roll dough check original post for the link to the recipe I use.
  • ¼ cup melted butter
  • ½ cup white sugar
  • 4 teaspoons grated orange rind


  • 2 cups powdered sugar
  • 2 teaspoons orange rind
  • 3 Tablespoons orange juice


  • Prep roll dough according to recipe. I highly recommend using the link in this post to our basic roll dough.
  • Preheat oven to 375°. Split dough in half. Roll the first half out on a clean, floured surface. Brush the rolled-out dough with 2 Tablespoons of the melted butter.
  • Sprinkle half of the sugar orange blend evenly over the dough.
  • Roll up length wise and cut into 12 even slices.
  • Lightly grease or spray oil into the 2 muffin tins.
  • Take each slice in one hand, holding the roll together, while with your other hand poke a finger gently from the bottom, up the middle to separate the layers, and push the middle up into a point.
  • Place each roll carefully into the cups of the muffin tin. Repeat with the other half of the dough. Cover the rolls in the muffin tins with a towel and let sit for about a ½ hour. Bake at 375° for 15 minutes.
  • Remove rolls onto cooling racks. I place the racks over large cookie sheets. Immediately mix the glaze ingredients, and using a fork and spoon, cover all the rolls with glaze, letting it drip down the sides. Glaze the rolls while they are still hot. As they cool the glaze will slightly harden.
  • Store in an airtight container once cooled. Share with friends and loved ones.

Basic Roll Dough

Versatile dough can be used for many purposes such as cinnamon rolls, orange rolls, dinner rolls etc.
Prep Time 20 minutes
Cook Time 15 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Bread
Cuisine American
Servings 2 9×13 dishes


  • 2 cups milk, on the warmer side of lukewarm
  • ½ cup white sugar
  • 2 Tablespoons active dry yeast
  • 2 eggs
  • 2 teaspoons salt
  • ½ cup canola oil, or other cooking oil
  • 1 Tablespoon dough enhancer optional
  • 6-7 cups flour


  • Warm the milk in the microwave or on the stove top till a little warmer than lukewarm. Not too hot or it will kill the yeast.
  • In a large mixing bowl, or in the bowl of a stand mixer, whisk together the sugar and yeast.
  • Slowly stir in the warm milk. Let it sit. You should see little bubbles at the top to show that that the yeast is activating.
  • Add in the egg, and 2 cups of the flour. Use a dough hook on the stand mixer to start mixing. Or use a large wooden spoon. Combine till it starts to look the consistency of brownie batter.
  • Add in the oil, salt, dough enhancer (optional) and 1 cup of flour at a time. Mixing before adding each cup. I start with 2 cups, then add 1 cup between each mixing to make sure I don't add to much flour.
  • Use a dough hook on a mixer or knead on a floured surface to get the last little bit of flour mixed into the dough till it is soft, but not sticky.
  • Light grease or spray with oil, a large mixing bowl. Place dough into bowl, then flip over to both sides get little oily. Cover with a towel and set in a warm place till doubled in size. About one hour.
  • Punch down, split in half and roll out how you choose. After you have prepped the dough into the kind of rolls you choose, set aside, cover and let sit for about a ½ hour before baking at 400° 15-20 minutes.