Orange Rolls with Sour Cream Glaze are a special treat your family will love! They’re sticky and gooey and filled with orange flavored goodness and worth every minute they take to make.
I’m not sure where orange rolls originated, but I know they are popular in Utah and certain areas in the South. Growing up in Washington state, I never noticed orange rolls at the grocery, or in our favorite neighborhood bakery. Metcalf’s Bakery on Kitsap Way in Brememerton, WA was owned by Stanley and Lois Metcalf for 30 years. I loved going there with my mom on Saturdays. Mom and Dad loved donuts and sweet rolls. Metcalf’s was a little Mom and Pop operation which sold lots of donuts, sweet rolls and cookies. Mom always let me pick out my own special treat, which was usually a gingerbread man. The Metcalf’s finally retired in 1974 and sold their business. Sadly, local bakeries are a dying breed. There are still wonderful upscale type bakeries- but that’s a different type of sweet.
Here is the good news!
My testimony to home baking: If you want to know what goes into your baked goods, and you want them to taste as good as the treats you used to pick up at your local Metcalf’s Bakery, or better yet, in your mother or grandmother’s kitchen- fire up your oven and bake something other than freezer to table items. Remember when we talked last year about making pie crust? You can do it. Yes, you can. Nothing can beat the taste of homemade Orange Rolls with Sour Cream Glaze!
Orange Rolls with Sour Cream Glaze
- 1 package dry yeast
- 1/2 cup warm water
- 1/2 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 6 tablespoons melted butter
- 1/2 teaspoon salt
- 3 1/2 cups flour
- 2 tablespoons melted butter
- 1/2 cup sugar
- 2 tablespoons orange rind
- 1/2 cup sour cream
- 3/4 cup sugar
- 2 tablespoons orange juice concentrate
In a large bowl dissolve the yeast in warm water.
Add all other ingredients except flour.
Add 2 cups flour, mix, then add in the remaining cup and a half of flour.
Let rise until double in bulk, about 1 hour.
Divide the dough into two portions.
Roll out first ball of dough into a 10- 12 inch circle on a floured surface.
Spread with half of orange filling. Cut into 8-12 pie shaped wedges (using a pizza cutter works well) and roll into crescent shapes. Begin with large end and end with point.
Set onto lightly greased cookie sheet.
Repeat with other half of dough.
Let all rolls rise until doubled, about 45 minutes.
Preheat oven to 350 degrees.
Bake for about 20 minutes or until golden.
Let rolls cool on pans for about 5 minutes before glazing.
Mix glaze ingredients in a small sauce pan and let boil for 2 minutes, stirring constantly.
Spread glaze on rolls. Serve immediately.
Tips:-I often half the glaze ingredients.-Best when served within 8 hours of baking.
10 thoughts on “Orange Rolls with Sour Cream Glaze”
Si, these look amazing…. i wish i didn't have oven phobia =)
Very similar to the recipe we have used for years! It's a Christmas favorite we use fresh squeezed juice from the Orange instead of concentrate.
Hi! Just made this dough and it didn't rise! First time that has ever happened to me. I must have killed the yeast somehow. Just trying to decide if I should try again or not. The dough was super sticky, is that typical? I live in Okinawa so the humidity is high. Maybe I should add a little more flour? Also, do you knead it at all or just mix till ingredients are combined?
I just made this tonight and the dough was too sticky to handle. I ended up adding a half of a cup more flour and even then it was pretty sticky. After letting it rise, the dough became a little more manageable, but I had to roll it out into a floured surface to be able to manage it. The rolls turned out amazing though!
Many factors determine how sticky your dough will turn out-such as humidity in the air, and brand of flour used. I’m so glad this recipe worked for you!
Thanks for reading ABK!
What is the best flour to use?
Hi Heather, I usually use all-purpose flour for this recipe. Thanks for asking!
This is the recipe I used for years in our Colorado restaurant. I always made them for Easter, Mother’s Day, and Thanksgiving, all big prime rib buffet days for us. They looked spectacular on the desert table. I love this dough, so rich, so tender; almost melts in your mouth. I noticed you often half the glaze for your family. If you are baking them to serve later in the day, as I was, I recommend using all the glaze, which keeps them moist and fresh.
A note to the ladies who found the dough sticky. I’m not an expert chef, just a self-taught cook that loves good food. We baked bread everyday and sweet rolls for holidays in our restaurant. IMO, the flour amounts in a yeast bread recipe are more of a guide. Different flours will require different amounts in your dough. I would add flour to the yeast dough in my stand mixer until it was still slightly sticky, then turned it out on a floured board. Knead the dough, adding more flour, as necessary, until just no longer sticky.
This recipe is truly a star, one of the very best. I’ve never found one better. Do not let the sticky dough scare you, that’s just part of the process. It’s not like baking a cake where you carefully measure, lol. I even started using this sour cream dough recipe for my cinnamon rolls, switching the flavorings & the glaze to cream cheese.
I promise, this one is worth the effort and is NOT difficult. If I can, you can.
Si, thank you so much! I lost my recipe when we sold and am anxious to try them in a few weeks for my husband’s birthday. This was his all time favorite sweet breakfast. Yum!
If I am making these for a baby shower and won’t have time that morning to make and wait for them to raise, can they be made before hand or made the night before and put in the fridge to raise?