Orange Sour Cream Rolls Recipe
If you’ve never tasted Orange Sour Cream Rolls, you’re in for a seriously memorable treat—these pillowy, sweet rolls dance with bright citrus and tangy sour cream in every bite. The dough is impossibly soft, bathed in buttery richness, and swirled with dazzling orange marmalade. Topped with a sunny drizzle of orange glaze, they’re a magical balance between sweet breakfast bread and indulgent dessert. Whether you’re planning a holiday brunch or just want to sweeten up your morning routine, this recipe puts a fresh twist on classic rolls, making them an instant family favorite.
Ingredients You’ll Need
These Orange Sour Cream Rolls come together with a handful of humble but essential pantry staples. Every ingredient serves a special role—bringing flavor, color, and that unforgettable tender bite, so don’t overlook the details!
- Active dry yeast: The key to making these rolls light, airy, and full of flavor—don’t skip letting it foam!
- Warm water (110°F): Just the right temperature helps your yeast wake up and get the dough rising beautifully.
- Sour cream: This is the secret to the super-soft, melt-in-your-mouth texture you’ll love.
- Unsalted butter (softened): Adds buttery richness to both the dough and the flavor of the finished rolls.
- Granulated sugar: Sweetens the dough and helps give the rolls a golden crust.
- Large egg: Lends structure and just the right tenderness to your dough.
- Orange zest: Packs an aromatic citrus punch—don’t be shy, it’s the star!
- Salt: Enhances all the other flavors and balances the sweetness.
- All-purpose flour: Forms the backbone of your soft dough; add just enough for a tender texture.
- Orange marmalade (for filling): Infuses each bite with bright, zesty sweetness and a gorgeous swirl.
- Powdered sugar: Essential for making an ultra-smooth, sweet glaze to drizzle on top.
- Orange juice (for glaze): Delivers a fresh pop in the glaze, tying the citrus flavor together.
How to Make Orange Sour Cream Rolls
Step 1: Get the Yeast Foamy
Start by dissolving your active dry yeast in warm water—think the temperature of a comfortable bath. Let this mixture stand for 5 minutes to give the yeast time to bloom, ensuring you get rolls that rise tall and fluffy every time.
Step 2: Create the Creamy Base
In a small saucepan set over low heat, gently warm your sour cream, butter, and sugar together. Stir just until the butter has melted and everything is well combined, then let it cool ever so slightly before moving on. This mixture infuses your dough with unbeatable flavor and suppleness.
Step 3: Build the Dough
Transfer your warm sour cream mixture to a large mixing bowl. Add in the egg, orange zest, salt, and that frothy yeast mixture. Gently stir in the flour, a little at a time, until you have a soft but workable dough—aim for something slightly sticky but not unmanageable.
Step 4: Knead to Perfection
Tip the dough onto a floured surface and knead by hand for 5–7 minutes. You’re looking for a smooth, elastic feel. Take a moment to enjoy the fragrant citrus swirling through the kitchen as you work the dough.
Step 5: First Rise
Place the kneaded dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a cozy, draft-free spot for about an hour or until the volume doubles. This is where it develops its signature cloud-like texture.
Step 6: Fill and Shape
Punch the dough down and roll it out into a neat 12×8-inch rectangle on a lightly floured surface. Slather every inch with vibrant orange marmalade, then roll it up from the long side, creating a pretty citrus spiral. Slice into 12 even pieces for perfectly portioned Orange Sour Cream Rolls.
Step 7: Second Rise
Carefully arrange your rolls in a greased 9×13-inch baking dish, giving them just enough space to grow. Cover and let them puff up for another 30 minutes, as they get ready for the oven.
Step 8: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Slide the rolls in and bake for 20–25 minutes, until they’re gloriously golden—the scent alone is worth the wait! Once finished, set the rolls aside to cool slightly while you make the glaze.
Step 9: Glaze and Serve
Whisk together powdered sugar and orange juice until smooth and pourable. Drizzle this sweet citrus glaze generously over the warm Orange Sour Cream Rolls, letting it soak in and add a glossy finish. Serve them warm and watch everyone swoon.
How to Serve Orange Sour Cream Rolls
Garnishes
For a decorative and flavorful boost, sprinkle extra orange zest or a dusting of powdered sugar over your rolls just before serving. Edible flowers or thin curls of candied orange peel are also stunning—perfect for a brunch table or special dessert presentation.
Side Dishes
Pair these Orange Sour Cream Rolls with a big bowl of fresh fruit, a tangy yogurt parfait, or a simple green salad if you’re going savory. For breakfast or brunch, they’re divine with a hot cup of coffee, chai, or even a mimosa for an extra dose of sunshine.
Creative Ways to Present
If you want to wow your guests, try serving the rolls in a circular pattern on a cake stand or platter. Or, bake them in a round pan for a pull-apart bread effect. For a festive twist, arrange the baked rolls on individual plates with a dollop of whipped cream and a few orange segments on the side.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep any leftover Orange Sour Cream Rolls in an airtight container at room temperature for up to 2 days. The sour cream helps them stay moist, but if you know you won’t finish them quickly, the fridge is your friend—just let them come to room temp before enjoying for best flavor.
Freezing
Yes, these rolls freeze beautifully! Bake, cool, and then wrap them tightly in foil and freeze for up to a month. For an extra treat, freeze them unfrosted and add the freshly made glaze after reheating, right before serving. That way, the citrus flavor stays as vibrant as possible.
Reheating
For best results, bring rolls back to life by warming them in a 300°F (150°C) oven, covered with foil to prevent drying out, for about 8-10 minutes. Individual rolls can be microwaved for a quick 10-15 second zap—just enough to restore their soft, melty center.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! Swap in an equal amount of instant yeast and skip the blooming step—just mix it right in with the flour. Your Orange Sour Cream Rolls will rise just as beautifully and the whole process gets a little quicker.
Can I prepare these Orange Sour Cream Rolls ahead of time?
Definitely! Prep the rolls, shape them, and place them in the baking dish. Cover and refrigerate overnight. In the morning, take them out, let them come to room temperature and puff up before baking as usual. This makes them perfect for holidays and busy mornings.
Can I add nuts or other mix-ins?
Go for it! Chopped toasted pecans or walnuts add a fabulous crunch. A handful of dried cranberries or even mini chocolate chips can give your Orange Sour Cream Rolls a fun and delicious twist. Just sprinkle them on top of the marmalade before rolling up.
Is it possible to make this recipe dairy-free?
Yes! Use your favorite plant-based sour cream and a vegan butter substitute. The rolls will still be super soft and flavorful, and you can make a simple orange glaze with non-dairy milk if needed.
How can I make the glaze even more citrusy?
If you love bold citrus, add more fresh orange zest to the glaze or use a splash of lemon juice along with the orange juice. For extra zing, a drop of orange extract goes a long way in boosting the aroma and flavor.
Final Thoughts
If you’re craving something cozy, special, and unforgettable, give Orange Sour Cream Rolls a try. Their sunshiny flavor and irresistible texture have a way of making any gathering feel magic—so gather your ingredients, follow these steps, and get ready for some seriously happy smiles!
Print
Orange Sour Cream Rolls Recipe
- Total Time: 2 hours (including rise time)
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the delightful citrus sweetness of these homemade Orange Sour Cream Rolls. Soft, fluffy rolls filled with tangy orange marmalade and topped with a zesty orange glaze, perfect for breakfast or dessert.
Ingredients
Dough:
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/4 cup warm water (110°F)
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon orange zest
- 1/2 teaspoon salt
- 2 1/2–3 cups all-purpose flour
Filling and Glaze:
- 1/2 cup orange marmalade
- 1/2 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Dissolve Yeast: In a small bowl, dissolve yeast in warm water and let stand for 5 minutes until foamy.
- Prepare Dough: Warm sour cream, butter, and sugar in a saucepan over low heat until butter melts; cool slightly. Transfer to a mixing bowl, add egg, orange zest, salt, and yeast mixture. Gradually stir in flour to form a soft dough. Knead on floured surface until smooth.
- Rise Dough: Place dough in greased bowl, let rise for 1 hour until doubled. Roll out dough, spread with marmalade, roll up, slice into rolls, and arrange in baking dish.
- Second Rise and Bake: Cover rolls and let rise for 30 minutes. Preheat oven to 375°F (190°C). Bake for 20–25 minutes until golden brown.
- Glaze Rolls: Mix powdered sugar with orange juice to make glaze. Drizzle over warm rolls before serving.
Notes
- These rolls can be prepped the night before and refrigerated; allow to rise at room temperature before baking.
- For extra citrus flavor, add more zest to the glaze.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
