I already have a soft spot for orange cinnamon rolls, but these lazy orange rolls are my boos when I want breakfast to be xtra easy. I start with two cans of crescent dough, fill them with a buttery orange sugar, and bake them in a muffin tin. Then I drizzle these babies with a fresh orange glaze while they’re still warm and grab me a hot cup of Joe. No yeast, no rise time, no stress. Get into it!
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How to Make Orange Rolls
These step-by-step photos show how to make glazed orange rolls, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Orange Rolls Recipe
1. Make the orange butter filling
Beat together the softened butter, granulated sugar, orange zest, and salt until the mixture is creamy and evenly combined.
2. Fill and roll the crescent dough
Unroll the crescent dough and separate it into triangles. Spread a thin layer of the orange butter mixture over each triangle, then roll each one up from the wide end.
3. Fill the muffin cups
Cut each roll into 4 pieces and place 3-4 pieces into each prepared muffin cup.
4. Bake the orange rolls
Bake them until puffed and lightly golden.
5. Whisk together the orange glaze
Mix powdered sugar and orange juice until smooth.
6. Glaze your rolls and serve
Let the rolls cool slightly, then drizzle the glaze over the warm tops before serving.
PRO TIP: Don’t pack the muffin cups down too tight. Give ya rolls some room to puff up and get golden around the edges.
Full Orange Rolls Recipe
Easy Orange Rolls Recipe
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Ingredients
- 2 8 count cans crescent rolls
- ½ cup granulated sugar
- ½ cup salted butter softened
- 1 ½ tbsp orange zest from 2 oranges
- Pinch of salt
- 1 cup powdered sugar
- 2 tbsp fresh orange juice
Instructions
- Preheat the oven to 350°F. Line a standard muffin tin with paper liners or lightly grease each cavity.
- Unroll the crescent dough and separate into 16 triangles along the perforated lines.
- In a medium bowl, beat together the granulated sugar, softened butter, orange zest, and salt until light, creamy, and well combined.
- Spread a thin, even layer of the orange butter mixture over each triangle.
- Starting from the wide (short) end, roll each triangle up into a crescent shape. Cut each rolled crescent into 4 equal pieces.
- Place 3-4 pieces into each muffin cup.
- Bake for 10-15 minutes, or until puffed and lightly golden brown.
- While the bites bake, whisk together the powdered sugar and orange juice until smooth to create a glaze.
- Remove from the oven and let cool slightly, then drizzle or brush the glaze over the warm bites. Serve immediately.
Notes
How to Store
- Room Temp: Keep your orange rolls in an airtight container at room temp for up to 2 days. They’re best freshly made, but they will still be tasty the next morning.
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze unglazed rolls in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge, then warm and glaze before serving.
- Reheating: Warm them in a 300°F oven for 5-8 minutes or microwave one roll for about 10-15 seconds. Don’t overdo it or the crescent dough can get tough.
Nutrition
Recipe Tips
- Soften the butter first. I like to cut cold butter into small cubes and let it sit out for 15-20 minutes. It softens real fast!
- If you don’t have a zester, use the small holes on a box grater. Y’all can also peel thin strips of orange peel and finely mince them. Just skip that bitter white part underneath.
- Go light with the filling. A thin, even layer is all you need boos. Too much will leak out and burn in the muffin tin.
- Glaze them warm. I let my orange sweet rolls cool for a few minutes, then drizzle the glaze while they’re still warm so it melts into all those buttery layers.
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Serving Ideas
- Brunch Board: Serve these rolls with scrambled eggs, candied bacon, grit cakes, and French toast. That’s how you start the day right, boos.
- Breakfast Classics: Pair them with hash browns, sweet potato grits, lemon ricotta pancakes, fluffy old-fashioned pancakes, or even blueberry waffles.
- Casseroles: Add a hashbrown casserole or a big ol’ slab of sausage breakfast casserole next to these orange breakfast rolls when you’re feeding a crowd.
Recipe Help
Yep! You can prep the rolls in the muffin tin, cover them tightly, and refrigerate for a few hours before baking. Bake straight from the fridge and add an extra minute or two if needed.
A little leaking is normal! Too much usually means the butter was too soft, melted, or the filling was spread too thick.
Add more powdered sugar to thicken it or a tiny splash of orange juice to thin it out.
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