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Orange Rolls with Pecans
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These homemade orange rolls put a bright, citrusy twist on classic sticky cinnamon buns, thanks to fresh orange juice, fragrant orange zest, and crunchy pecans folded into the filling. Soft, fluffy dough is swirled with cinnamon and topped off with a sweet orange-sugar glaze. as it bakes, creating orange sweet rolls that are equal parts cozy and refreshing.
In my house, orange rolls are a Christmas morning tradition, served warm after presents are opened and coffee is poured. We’ve relied on the store-bought version in years past, but once you try these from-scratch rolls, you’ll never go back. They’re perfect for holiday breakfasts, winter brunches, or anytime you want a citrus-forward spin on a beloved classic. Serve with a round of gingerbread lattes! If you’re looking for another large format breakfast that serves a crowd I recommend making this baked French toast recipe, it’s another family favorite!
Why You’ll Love These Orange Rolls
- A citrusy twist on a classic. Bright orange zest and juice add fresh, zesty flavor that takes traditional cinnamon rolls to the next level.
- Make-ahead friendly. Prep them in advance so all you have to do is bake and glaze—ideal for low-stress holidays.
Key Ingredients in This Recipe
- Milk – Using milk in the yeasty dough makes for a softer crumb than water. It also helps to add that perfect golden brown color to the rolls as they bake.
- Yeast – The active dry yeast first blooms in warm water (105ºF – 110ºF/ 40ºC – 43ºC). Yeast will begin to die off at 120ºF (49ºC). Check your yeast before cooking! Yeast can expire and the dough will not properly rise. If you buy a jar it’s best stored at a cooler temperature in the refrigerator.
- Eggs – The addition of eggs to this enriched dough make for a rich and soft dough.
- Pecans – I use Diamond Nuts shelled pecans in this recipe to add a nutty crunch that complements the orange flavors in the sticky buns. Pecan is a species of hickory quite popular in the South.
- Orange – Both the zest and juice from oranges are used in this recipe for enhanced orange flavor. The orange zest is combined with the juice, sugar, cinnamon and pecans for the filling as well as included in the glaze with powdered sugar.
- Confectioner’s sugar – The fine powdered sugar is used to make the glaze for the rolls. It’s combined with just a little bit of orange juice (a little goes a long way) and orange zest to add a citrus twist to the cinnamon rolls.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Prep the Rolls in Advance
These sweet rolls can certainly be made and eaten the same day but I usually like to make the dough the night before and then let them finish rising rise and bake the next morning. I get very “hangry” (anger brought on by hunger) in the morning so I like to do a little work as possible before eating! You have two options for prepping these in advance:
- Refrigerate overnight during bulk rise.
- Refrigerate overnight after cutting into individual rolls in pan.
The Best Pans to Use
A 12-inch pan might seem large for the cinnamon buns at first – just wait until they rise! From start to finish the buns just about triple in size. I like using a large cast iron skillet or 9×12 baking dish.
How to Make Orange Rolls with Pecans (Step-by-step)
In a small saucepan over medium heat, add the milk and heat so it’s warm but not simmering (110ºF). Add the yeast and 2 tablespoons of the sugar, whisking to combine. Let sit until the mixture is foamy, about 10 minutes.
Add the flour, remaining sugar, baking powder and salt to the bowl of a stand mixer fitted with the dough hook attachment. Next, add the milk mixture and the egg and mix on low until combined, scraping down the sides of the bowl as needed. Add the melted butter and continue to mix on low speed until a dough ball forms.
Turn the dough out onto a clean, lightly floured work surface. Knead the dough until it becomes smooth and elastic, about 5 minutes. If the dough is still sticky, sprinkle it lightly with additional flour.
Lightly grease a large bowl with the vegetable spray and add the dough to the bowl. Cover tightly with plastic wrap and place in a warm place. Let the dough rise until it has doubled in size, about 1½ to 2 hours. Punch down the dough then refrigerate for at least an hour and up to overnight.
Turn the chilled dough out onto a lightly floured work surface and roll out into a 16-inch x10-inch rectangle that is about ¼-inch thick.
In a small mixing bowl stir together the brown sugar, butter, cinnamon, orange zest, orange juice and salt until completely combined.
Spoon the orange cinnamon filling over the dough and evenly spread it with a knife or spatula. Evenly spread the pecans over the top.
Starting with the end closest to you of the long side of the dough, roll the dough up into a tight coil. Cut the log into 9 even slices, about 1¾-inch thick. I recommend using a piece of unflavored dental floss or a serrated knife to cut them best.
Lightly spray a 12-inch cast iron pan or 9×12 baking dish with vegetable spray and arrange the dough coils in the pan. At this point the rolls can be covered and refrigerated overnight.
Cover the rolls with plastic wrap and place in a warm place until the dough has risen again, about 1 hour (it may take longer if the dough was refrigerated overnight).
Preheat oven to 350ºF (180ºC). Bake until the rolls are golden brown and fluffy, about 25 to 30 minutes. Let cool for 5 minutes.
In a small bowl whisk together the confectioners’ sugar, orange juice, and orange zest until an icing forms.
In a small bowl whisk together the confectioners’ sugar, orange juice, and orange zest until an icing forms.
FAQ – Frequently Asked Questions
Yes! You can assemble the rolls the night before, cover, and refrigerate overnight. Or cover and refrigerate during the bulk rise. Let them come to room temperature and rise slightly before baking.
Yes! Freeze the shaped, unbaked rolls or fully baked rolls. Thaw overnight in the refrigerator before baking or reheating.
No, pecans add texture and flavor, but you can omit them or substitute walnuts, almonds, or leave the rolls nut-free. I frequently make this recipe without nuts!
Fresh orange juice and zest are highly recommended for the best flavor, but bottled juice will work in a pinch.
Store leftover orange rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm gently before serving.
Other Recipes to Try
If you enjoy this orange rolls recipe, I recommend checking out some of these:
- Sticky Toffee Morning Buns
- Blackberry Sweet Rolls with Cream Cheese Frosting
- Sweet and Savory Prosciutto, Egg and Cheese Biscuits
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Orange Rolls with Pecans
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Ingredients:
For the dough:
- 1 cup whole milk
- 2½ teaspoons active dry yeast (1 package)
- ¼ cup granulated sugar, divided
- 3½ cups all-purpose flour, plus additional for rolling
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 egg, lightly beaten
- 6 tablespoons unsalted butter, melted
- Vegetable spray, as needed
For the filling:
- 1 cup light brown sugar
- 6 tablespoons unsalted butter, at room temperature
- 2 tablespoons ground cinnamon
- 2 teaspoons orange zest
- 2 tablespoons freshly squeezed orange juice
- ¼ teaspoon kosher salt
- 1 cup chopped pecans
For the glaze and topping:
- 2 cups confectioners’ sugar
- 2 teaspoons orange zest
- 3 tablespoons freshly squeezed orange juice
- 1 cup chopped pecans
Instructions:
For the dough:
- In a small saucepan over medium heat, add the milk and heat so it’s warm but not simmering (110ºF/ 43ºC). Add the yeast and 2 tablespoons of the sugar, whisking to combine. Let sit until the mixture is foamy, about 10 minutes.
- Add the flour, remaining sugar, baking powder and salt to the bowl of a stand mixer fitted with the dough hook attachment. Add the milk mixture and the egg and mix on low until combined, scraping down the sides of the bowl as needed. Add the melted butter and continue to mix on low speed until a dough ball forms.
- Turn the dough out onto a clean, lightly floured work surface. Knead the dough until it becomes smooth and elastic, about 5 minutes. If the dough is still sticky, sprinkle it lightly with additional flour.
- Lightly grease a large bowl with the vegetable spray and add the dough to the bowl. Cover tightly with plastic wrap and place in a warm place. Let the dough rise until it has doubled in size, about 1½ to 2 hours. Punch down the dough then refrigerate for at least an hour and up to overnight.
- Turn the chilled dough out onto a lightly floured work surface and roll out into a 16-inch x10-inch rectangle that is about ¼-inch thick.
For the filling:
- In a small mixing bowl stir together the brown sugar, butter, cinnamon, orange zest, orange juice and salt.
- Spoon the orange cinnamon filling over the dough and evenly spread it with a knife or spatula. Evenly spread the pecans over the top.
- Starting with the end closest to you of the long side of the dough, roll the dough up into a tight coil. Cut the log into 9 even slices, about 1¾-inch thick.
- Lightly spray a 12-inch cast iron pan with vegetable spray and arrange the dough coils in the pan. At this point the rolls can be covered and refrigerated overnight.
- Cover the rolls with plastic wrap and place in a warm place until the dough has risen again, about 1 hour (it may take longer if the dough was refrigerated overnight).
- Preheat oven to 350ºF (180ºC). Bake until the rolls are golden brown and fluffy, about 25 to 30 minutes. Let cool for 5 minutes.
For the glaze:
- In a small bowl whisk together the confectioners’ sugar, orange juice, and orange zest until an icing forms. Drizzle over the top of the sticky buns and top with pecans. Serve warm.
Notes:
- Refrigerate overnight during bulk rise.
- Refrigerate overnight after cutting into individual rolls in pan.
Nutrition:
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In the ingredient list it calls for 2 1/2 tsp yeast but in directions it calls for 2 Tbsp yeast, which is correct?
I’m so sorry about that Sherri, thank you for bringing this to my attention! The mentioning of the tablespoon in the instructions list is a typo. It should just read “the yeast and 2 tablespoons of sugar…” I’ve gone ahead and corrected it within the post.