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Grandma’s Orange Rolls

Both our two children and grandchildren love these fine-textured sweet rolls. We have our own orange, lime and grapefruit trees, and it's such a pleasure to go out and pick fruit right off the tree. —Norma Poole, Auburndale, Florida
  • Total Time
    Prep: 20 min. + rising Bake: 20 min.
  • Makes
    2-1/2 dozen


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/4 cup shortening
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 3-1/2 to 3-3/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 tablespoons grated orange zest
  • GLAZE:
  • 1 cup confectioners' sugar
  • 4 teaspoons butter, softened
  • 1/2 teaspoon lemon extract
  • 4 to 5 teaspoons 2% milk


  • In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside.
  • Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls.
  • Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes.
  • Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls.
    Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.
Nutrition Facts
1 each: 156 calories, 6g fat (3g saturated fat), 18mg cholesterol, 122mg sodium, 24g carbohydrate (12g sugars, 0 fiber), 2g protein.

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Average Rating:
  • erin
    Nov 28, 2015

    Worked perfectly in my 14" round deep dish pizza pan. My first time making sweet rolls that weren't from a can- easy but time consuming - good recipe - Yum!

  • maryjomc
    Feb 21, 2015

    Should I have used rapid rise yeast?

  • Cheryl Clawson
    Apr 7, 2013

    No comment left

  • kayemom
    Feb 9, 2013

    Delicious! Everyone raves about these rolls and wants the recipe.

  • gabihereli
    Mar 24, 2012


  • aowens
    Sep 16, 2011

    I have used this recipe for years at Christmas and Thanksgiving gatherings. The dough is a wonderful all-purpose sweet roll dough that can be used to make cinnamon rolls also. These always receive rave reviews from my family.

  • Sharene
    Jul 4, 2009

    You can also add some orange or lemon zest to the icing. Very tasty rolls!