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Orange Rolls with Sour Cream Butter Glaze

Orange rolls with sour cream butter glaze are tender homemade orange sweet rolls with a tight cinnamon-roll-style swirl. Bake until golden, then pour a thick citrus glaze over warm rolls so it pools in every crevice.
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Prep Time 20 minutes
Cook Time 25 minutes
rising 1 hour
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 3 cup all-purpose flour
  • 2.25 tsp instant yeast
  • 0.25 cup sugar
  • 0.5 tsp salt
  • 0.5 cup warm milk
  • 0.25 cup warm water
  • 1 egg
  • 3 tbsp butter, softened
For the orange filling
  • 4 tbsp butter, softened
  • 0.33 cup sugar
  • 1 Zest of 2 oranges
For the sour cream butter glaze
  • 0.5 cup powdered sugar
  • 2 tbsp sour cream
  • 2 tbsp butter, softened
  • 2 tbsp fresh orange juice
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the dough and first rise
  1. In a large mixing bowl, combine all-purpose flour, instant yeast, sugar, and salt. Stir well to evenly distribute the yeast.
  2. Add warm milk, warm water, egg, and softened butter to the dry ingredients. Knead until smooth and elastic, with no dry flour remaining.
  3. Cover the dough and let it rise for 1 hour, until doubled in size. The dough should look puffy and slightly airy when pressed gently.
Make the orange filling
  1. In a small bowl, mix softened butter, sugar, and zest of 2 oranges until it forms a spreadable filling. Look for even zest flecks throughout.
Shape the rolls and second rise
  1. Turn the dough onto a lightly floured surface and roll it into a rectangle. Aim for an even thickness so the swirls bake uniformly.
  2. Spread the orange filling evenly over the dough. Leave a small border bare so it seals when rolled.
  3. Roll the dough up tightly into a log, then slice into 12 rolls. Keep the roll snug so the layers stay defined.
  4. Place the rolls in a greased 9x13 dish. Cover and let rest for 20 minutes to puff up slightly.
Bake
  1. Bake at 375°F for 20–25 minutes until the tops are golden. The rolls should feel set and look lightly browned across the surface.
Glaze and serve
  1. Beat powdered sugar, sour cream, softened butter, fresh orange juice, and vanilla extract until smooth. The glaze should be pourable with a thick consistency.
  2. Pour the glaze over the warm rolls immediately. Let it flow into every crevice, then serve.

Notes

For the best swirl, make sure the dough is fully smooth before the 1-hour rise, and slice with a steady motion so the layers don’t compress. Store leftovers covered in the refrigerator for up to 3 days; rewarm in the microwave for 10–15 seconds to soften. Freezing is yes—freeze baked rolls (without extra glaze topping) for up to 2 months and thaw overnight in the fridge, then reheat and refresh with a brief drizzle. For a lighter option, use low-fat sour cream in the glaze (texture stays creamy).