There's something incredibly comforting about warm, fluffy sweet rolls kissed with bright citrus notes. The Orange Knotted Sweet Rolls Recipe is a perfect blend of cozy and fresh — ideal for a weekend brunch or whenever you want to fill your kitchen with that irresistible orange-scented aroma.
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Why You'll Love This Recipe
Honestly, I've made quite a few sweet roll recipes, but this Orange Knotted Sweet Rolls Recipe holds a special place for me. The knotted shape is not just charming but gives every bite a perfect balance of soft dough and sweet, buttery filling bursting with fresh orange zest. It’s one of those recipes that feels fancy but is surprisingly easy to pull off at home.
- Bright, fresh flavor: The orange zest and juice in the dough, filling, and glaze really set these rolls apart with a lively citrus punch.
- Soft, tender dough: Thanks to the scalded milk and eggs, the rolls stay irresistibly soft and fluffy — perfect every time.
- Fun knotted shape: Shaping these rolls into cute knots adds a lovely homemade touch and helps the filling swirl beautifully.
- Versatile for occasions: Whether it’s a holiday brunch or a casual breakfast, these rolls fit right in and impress without the fuss.
Ingredients & Why They Work
Each ingredient in this Orange Knotted Sweet Rolls Recipe plays a crucial role in the final flavor and texture. It's a balance of tradition and bright citrus goodness that makes these rolls irresistible.
- Granulated sugar: Divided use in proofing the yeast and sweetening the dough, ensures fluffy rise and delicate sweetness.
- Active dry yeast: The magic that makes these rolls rise to soft perfection; be sure it’s fresh for best results.
- Warm water: Activates the yeast—using the right temperature avoids killing those helpful microbes.
- Whole milk: Scalded milk enriches the dough with protein, which helps tenderness and shelf life.
- Eggs: Adds richness and structure to the dough, making it less dense and beautifully soft.
- Salt: Balances sweetness and controls fermentation, enhancing flavor complexity.
- Orange zest: Critical for that signature vibrant citrus aroma and flavor in every layer.
- All-purpose flour: Provides structure; using the right amount is important for soft but sturdy rolls.
- Salted butter: Soften it for the filling to blend well; it brings richness and moisture to the rolls.
- Powdered sugar: For the glaze, it melts smoothly and brings a delicate sweetness.
- Orange juice: Lightens the glaze with a fresh, tangy note to complement the rolls.
Make It Your Way
I love how forgiving this Orange Knotted Sweet Rolls Recipe is — it’s easy to tweak without losing that signature moist, citrus flavor. I often swap out some of the sugar for honey or try adding a tablespoon of finely chopped candied ginger for a spicy twist.
- Variation: Once I tried swapping salted butter for an unsalted version with a pinch more salt in the dough. It brought a cleaner buttery taste that many people enjoyed.
- Dietary changes: You can experiment with using your favorite dairy-free milk, like oat milk, and a plant-based butter for a vegan-friendly version — just be mindful the texture might shift slightly.
- Seasonal change: Sometimes I add a tablespoon of lemon zest alongside the orange zest for an extra citrus burst that feels perfect in spring.
Step-by-Step: How I Make Orange Knotted Sweet Rolls Recipe
Step 1: Proofing the Yeast and Preparing the Milk
Start by mixing the warm water with 2 tablespoons of sugar and the dry yeast. Give it about five minutes to bubble and foam — that’s your yeast waking up and ready to go. Meanwhile, gently scald the milk just until bubbles form at the edges and steam rises. This step adds a tender crumb by changing the milk proteins. Let the milk cool for about 10 minutes while you wait on the yeast.
Step 2: Mixing Dough and Kneading
Once your yeast is foamy, stir in the remaining sugar and the salt, then add eggs, cooled scalded milk, 2 cups of flour, and orange zest. Use a paddle attachment if you have one to beat the mixture smooth for about 2 minutes. Then swap to a dough hook, adding the rest of the flour gradually, kneading till you get a soft, elastic dough, about 5 minutes. Transfer it to a greased bowl, cover tightly, and let it rise until doubled — patience here pays off in fluffiness!
Step 3: Rolling, Filling & Shaping the Knots
After your dough’s risen, gently roll it into a large rectangle. Spread softened butter evenly, then sprinkle with sugar and the extra orange zest. Now fold both long edges toward the center, like an envelope fold. Using a pizza cutter, slice into 16-20 strips about an inch wide.
Take each strip and cross the ends to form a loop, then push one end through to create a knot — I find this part surprisingly fun and relaxing. Place each knotted roll on a baking sheet, cover loosely, and let rise about 30 minutes until puffy.
Step 4: Baking and Glazing
Bake your knotted rolls at 400°F for about 8-10 minutes until the tops are lightly golden. While they bake, whisk powdered sugar, orange zest, and orange juice together to make a silky glaze. Once the rolls are out and slightly cooled, brush or drizzle the glaze generously. Let it set for 30-45 minutes to soak in that citrus sweetness before digging in.
Top Tip
Through multiple batches, I learned these tips make the Orange Knotted Sweet Rolls Recipe come out perfectly every time—here’s what really helps:
- Proper yeast proofing: Using warm water that's just right (not too hot!) ensures your yeast activates fully, so your rolls rise beautifully.
- Scalding milk: It might seem old-fashioned, but heating milk properly helps the dough develop a silky texture that’s super soft.
- Don’t rush rising times: Letting your dough fully double in size is key for that light, fluffy texture you’ll love.
- Shaping patience: When forming the knots, be gentle not to deflate the dough too much so the final rolls stay airy.
How to Serve Orange Knotted Sweet Rolls Recipe
Garnishes
I love to add a tiny sprinkle of extra orange zest or even a handful of finely chopped toasted pecans on top of the glaze for a bit of crunch and that added aroma — it’s such a lovely contrast!
Side Dishes
These rolls pair beautifully with a simple cup of coffee or hot tea. For a full brunch spread, I usually serve them alongside scrambled eggs or a fresh fruit salad to balance the sweetness.
Creative Ways to Present
For special occasions, I like arranging the rolls in a circular pattern on a festive platter with edible flowers or thin orange slices tucked between knots — it’s an easy way to impress guests visually and taste-wise.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store leftover rolls in an airtight container at room temperature. They usually stay delightfully soft for up to two days, perfect for a quick breakfast treat.
Freezing
I’ve found these Orange Knotted Sweet Rolls freeze beautifully before glazing. Just place them on a baking sheet to freeze individually, then transfer to freezer bags. When you’re ready, thaw on the counter and add the glaze fresh — it keeps them tasting straight-from-the-oven amazing!
Reheating
To enjoy the leftovers as if freshly baked, I warm them in a 350°F oven for 5-10 minutes. This method revives the softness and slightly warms the glaze, making each bite just as satisfying the second time around.
Frequently Asked Questions:
Absolutely! After kneading, cover and refrigerate the dough overnight. Just let it come to room temperature and rise a little before shaping the rolls in the morning.
Make sure the yeast is fresh and properly proofed, allow the dough to rise until doubled in size, and don’t use too much flour when kneading. Over-kneading or adding extra flour can make them dense.
Yes! You can try lemon or tangerine zest and juice in the filling and glaze for different but equally delightful flavors. Just adjust amounts to your taste preference.
Scalding milk helps denature proteins that strengthen gluten, which can make your rolls tough. It also helps improve the texture and keeps the rolls soft longer.
Final Thoughts
Making these Orange Knotted Sweet Rolls Recipe reminds me of lazy Sunday mornings spent with family, sharing warm, freshly baked treats and stories. It’s the kind of recipe that rewards your patience with joyful aromas, soft textures, and that perfect zing of orange. I’m sure you’ll find it becomes a cherished tradition in your kitchen too—give it a try and enjoy the happy smiles it brings!
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Orange Knotted Sweet Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 50 minutes
- Yield: 24 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Deborah’s Knotted Orange Sweet Rolls are soft, tender, and bursting with bright citrus flavor. These sweet rolls are enriched with orange zest and a flavorful filling of butter, sugar, and more orange zest, braided into unique knot shapes and topped with a luscious orange glaze. Perfect for breakfast or brunch, these rolls bring a refreshing twist to a classic pastry.
Ingredients
Orange Rolls
- 4 tablespoons granulated sugar, divided
- 2 tablespoons active dry yeast
- ½ cup warm water
- 1 ⅓ cups whole milk, scalded
- 2 large eggs
- 1 ½ teaspoons salt
- 1 tablespoon orange zest (from 1 orange)
- 5 cups all-purpose flour (625g)
Filling
- ½ cup salted butter, softened
- ½ cup granulated sugar
- 2 tablespoons orange zest (from 2 oranges)
Orange Glaze
- 1 ½ cups powdered sugar
- 1 tablespoon orange zest
- 2-3 tablespoons orange juice
Instructions
- Proof the yeast: In a small bowl, combine warm water, 2 tablespoons of granulated sugar, and active dry yeast. Allow the mixture to proof until foamy, about 5 minutes.
- Scald the milk: Heat the whole milk in a small saucepan over medium-high heat without stirring until bubbles form around the edges and the milk starts to steam. Remove from heat and let it cool for 10 minutes.
- Mix the dough: Once yeast has proofed, stir in the remaining 2 tablespoons of sugar and salt. Add eggs, the slightly cooled scalded milk, 2 cups of flour, and 1 tablespoon of orange zest. Beat with the paddle attachment until smooth, about 2 minutes.
- Knead the dough: Switch to the dough hook and add the remaining flour 1 cup at a time. Knead on medium speed until a smooth, soft dough forms, about 5 minutes. Transfer dough to a large greased bowl, cover tightly with plastic wrap, and let rise for 1 hour until doubled in size.
- Prepare the dough for shaping: Roll out the dough into a large rectangle. Spread the softened butter evenly over the surface, then sprinkle with granulated sugar and 2 tablespoons of orange zest.
- Fold and cut dough: Fold one long edge of the dough about one-third of the way in, then fold the opposite edge to overlap, similar to folding a letter. Using a pizza cutter or sharp knife, cut the dough into 16-20 strips about 1 inch wide.
- Form knots: Take one strip of dough, cross the ends to form a loop, then push one end through the loop to create a knot. Place the knotted roll on a baking sheet. Repeat with remaining strips.
- Second rise: Cover the rolls loosely with plastic wrap or a clean kitchen towel and let rise for 30 minutes until puffy.
- Bake: Preheat oven to 400°F. Bake rolls for 10 minutes or until lightly browned on top.
- Make and apply glaze: Mix powdered sugar, orange zest, and orange juice until smooth. Brush or drizzle the glaze over warm rolls. Let set for 30-45 minutes before serving.
Notes
- To reheat, place rolls on a baking sheet and warm in a 350°F oven for 5-10 minutes until heated through.
- To reheat frozen rolls, thaw at room temperature and warm as directed above.
- Alternative shaping method: roll out half the dough into strips, dip strips in melted butter, then loosely knot and tuck ends under for a less sweet, more buttery result.
- Ensure the milk is not too hot when added to avoid killing the yeast; it should be warm and slightly cooled after scalding.
Nutrition
- Serving Size: 1 roll
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
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