Orange Rolls with Sour Cream Glaze are a special treat your family will love! They’re sticky and gooey and filled with just the right amount of sugar, butter and orange to set them apart from other orange roll recipes!

Orange Rolls with Sour Cream Glaze

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 Saturday mornings. My mom and dad loved donuts and sweet rolls, so we frequented this sweet little bakery for most of my childhood.

Orange Rolls with Sour Cream Glaze

My 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 mom and pop bakeries are a dying breed!

This recipe for Orange Rolls with Sour Cream Glaze has been a family favorite of ours since the early days of our marriage. I love the sour cream glaze which makes this roll extra special drizzled over the tender orange rolls!

Orange Rolls with Sour Cream Glaze

We traditionally make orange rolls at Christmas or Easter, but they are delicious served for any occasion. I love this treat when served at baby or wedding showers as well.

This recipe originally posted in 2011, updated with new content and photos in 2025

Orange Rolls with Sour Cream Glaze

5 from 2 votes
Author: Si Foster

Ingredients 

Dough:

  • 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

Orange Filling:

  • 2 tablespoons melted butter
  • 1/2 cup sugar
  • 2 tablespoons orange rind

Glaze:

  • 1/2 cup sour cream
  • 3/4 cup sugar
  • 2 tablespoons orange juice concentrate

Instructions

  • 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.

Notes

Tips:-I often half the glaze ingredients.-Best when served within 8 hours of baking.

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