Name: Orange Knotted Sweet Rolls Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 Tablespoons granulated sugar divided; 2 Tablespoons active dry yeast; 1/2 cup warm water; 1 1/3 cups whole milk, scalded; 2 large eggs; 1 1/2 teaspoons salt; 1 Tablespoon orange zest (from 1 orange); 5 cups all-purpose flour (625g); 1/2 cup salted butter, softened; 1/2 cup granulated sugar; 2 Tablespoons orange zest (from 2 oranges); 1 1/2 cups powdered sugar; 1 Tablespoon orange zest; 2-3 Tablespoons orange juice

There’s something truly delightful about waking up to the scent of fresh-baked citrus goodness in your kitchen. This Orange Knotted Sweet Rolls Recipe is one of those treats that feels like a fresh breeze on a lazy weekend morning—soft, sweet, and just a little bit special with that vibrant orange zest that lifts your spirits with every bite.

The image shows several small, twisted pastries with a light golden-brown crust and a shiny white glaze on top. Each pastry looks soft and layered, with some areas showing slightly darker spots from baking. The pastries are placed on white parchment paper over a white marbled surface. Around the pastries, there are bright orange fruit slices and wedges adding a fresh and colorful contrast. One pastry is gently held by a woman's hand on the side of the image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Orange Knotted Sweet Rolls Recipe
Top Tip
How to Serve Orange Knotted Sweet Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Orange Knotted Sweet Rolls Recipe

Why You'll Love This Recipe

I have to be honest—I’ve made a lot of sweet rolls in my kitchen, but these knotted orange ones hold a special place in my heart. The tender dough, the bright orange aroma, and the knot shapes make them as gorgeous as they are tasty. You’ll find yourself reaching for seconds (and maybe thirds).

Fresh Orange Zest: It adds a lively zing that makes this roll stand out from your typical sweet bread.
Soft and Tender Dough: The milk and eggs give a rich but delicate crumb that’s simply irresistible.
Unique Knot Shape: It’s fun to shape and gives each roll a beautiful, homemade feel.
Sticky Orange Glaze: A sweet finish with just the right amount of citrus brightness to tie everything together.

A tray of eight golden-brown twisted buns sits on a silver baking sheet with a white marbled surface below, each bun showing layers of soft dough spiraled together with a slightly browned outer crust. A woman's hand holds a spoon above the closest bun, pouring a smooth, white glaze that drizzles slowly onto the top swirl, creating a glossy drop that contrasts with the textured baked dough. In the background, two bright orange fruits add a pop of vibrant color against the light, soft-focus backdrop. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays an important role in creating the perfect balance of texture and flavor. The warm milk and proofed yeast work together to build a fluffy dough, while the orange zest really makes your taste buds sing. When you shop, try to pick the freshest oranges you can find—the zest makes all the difference.

Flat lay of a small pile of bright fresh orange zest strands, two large brown eggs with clean shells, a small mound of fine granulated sugar, a small mound of powdered sugar, a half cup of softened golden salted butter shaped softly, a small white ceramic bowl filled with warm water, a small white ceramic bowl with steamy whole milk, a neat heap of pale all-purpose flour, and a small white ceramic bowl of freshly squeezed orange juice placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated Sugar: Sweetens the dough and feeds the yeast for a good rise.
Active Dry Yeast: Responsible for that amazing fluffy texture by making the dough rise properly.
Warm Water: Activates the yeast—make sure it’s warm, not hot, so you don’t kill those helpful yeast cells!
Whole Milk: Adds richness and tenderness to the dough. Scalding removes enzymes and helps achieve a softer roll.
Eggs: Bind the dough and contribute to a beautiful golden color once baked.
Salt: Balances the sweetness and enhances the overall flavor.
Orange Zest: Bursting with citrus oils that give this recipe its signature fresh aroma and flavor.
All-Purpose Flour: Provides the structure—make sure to measure carefully for the best texture.
Salted Butter: Used in the filling, it lends creaminess and richness that elevate each bite.
Powdered Sugar: Sweetens the glaze and helps it have that smooth, drizzly consistency.
Orange Juice: Adds natural acidity and bright flavor to the glaze for a perfect balance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of making this Orange Knotted Sweet Rolls Recipe is how easy it is to tweak it to your liking. I love mixing things up to keep it fresh and fun—don’t hesitate to try your own touches!

Variation: I sometimes swap the granulated sugar in the filling for brown sugar for a deeper caramel note. It’s a small change but makes a lovely difference.
Dairy-Free Option: Use plant-based milk and butter alternatives. The dough rises just as nicely, and the flavor stays delightful.
Add-ins: Toss in a handful of chopped candied ginger or dried cranberries into the filling for a seasonal twist I adore during winter holidays.

Step-by-Step: How I Make Orange Knotted Sweet Rolls Recipe

Step 1: Wake Up Your Yeast

Start by combining warm water, a bit of sugar, and your yeast in a small bowl. You want the water just warm to the touch—not hot, or you’ll kill the yeast. Let it sit for about five minutes until it’s foamy and alive. This little foamy bubble factory is what will give you airy, soft rolls. I’ve learned that rushing this step really affects the texture, so give it the time it needs.

Step 2: Scald the Milk and Mix

While the yeast wakes up, heat your milk until you see bubbles around the edges and it’s steaming—don’t let it boil! Set it aside to cool for about ten minutes. This step surprisingly makes the dough softer. Next, stir the sugar, salt, eggs, orange zest, damp yeast mixture, scalded milk, and part of your flour together, beating until the dough is smooth. Using a stand mixer here makes it easier, but a sturdy bowl and elbow grease also work perfectly.

Step 3: Knead and Let Rise

Switch to the dough hook or start kneading by hand, adding the rest of the flour gradually. When it’s no longer sticky and feels soft and elastic, you’re done. Transfer this lovely dough to a greased bowl, cover, and let it rise until doubled—usually about an hour. The smell as it rises always makes me so impatient!

Step 4: Roll, Spread, and Fold

Gently roll the dough out into a rectangle and spread softened butter evenly on top. Next, sprinkle sugar and orange zest for that sweet pop of flavor. Then fold the dough lengthwise, like folding a letter, creating layers that make each roll packed with sweetness. This folding trick was a game-changer for me—it’s easy and really builds flavor in every bite.

Step 5: Shape the Rolls Into Knots

Cut the dough into 1-inch wide strips, then take each strip and form a knot by crossing the ends and tucking one end through the loop. Placing these knotted beauties on a baking sheet makes your kitchen look magical. Cover them loosely and let them puff up again for 30 minutes—that rising time is crucial to get that fluffy texture you’re craving.

Step 6: Bake and Glaze

Bake your rolls in a 400°F oven for about 8-10 minutes until they’re lightly golden on top. While they’re still warm, whip up the orange glaze—just powdered sugar, zest, and a few tablespoons of juice—and drizzle it generously over the rolls. Let it set for about half an hour, and then dive in!

Top Tip

From my many attempts at perfecting this recipe, a few tricks really helped me make the best Orange Knotted Sweet Rolls Recipe, and I’m excited to share them so you can skip the trial and error!

Proper Yeast Proofing: Always make sure your yeast foams up before mixing it with other ingredients; this signals it’s active and ready to work its magic.
Don’t Skip the Scalded Milk: It might sound old-fashioned, but I noticed softer, more tender rolls when I took this extra step.
Gentle Folding: When folding the dough after spreading the butter and sugar, be gentle to keep the dough light and fluffy.
Timing is Everything: Letting the dough rise until it doubles and again after shaping ensures you get those soft, airy rolls, so don’t rush!

How to Serve Orange Knotted Sweet Rolls Recipe

Garnishes

I love to finish these rolls with a few slivers of candied orange peel or a light dusting of powdered sugar for a bit of extra charm and sweetness. Sometimes a sprinkle of finely chopped pistachios adds a lovely crunch and color contrast that makes them party-ready.

Side Dishes

Pair these rolls with a hot cup of coffee or fresh orange juice for a balanced breakfast. They also make a delightful accompaniment to creamy scrambled eggs or a simple fruit salad if you want a more filling brunch spread.

Creative Ways to Present

For special occasions, I’ve arranged these knotted sweet rolls on a large circular platter lined with fresh orange slices and sprigs of mint. It doubles as a beautiful centerpiece and keeps the citrus theme going. You could even drizzle the glaze in a zigzag pattern with some edible flowers on top for a wow factor.

Make Ahead and Storage

Storing Leftovers

I usually store leftover rolls in an airtight container at room temperature. They stay soft and flavorful for about two days, but honestly, they rarely last that long in my house! If you want them extra fresh, you can refresh them in the oven before serving.

Freezing

These rolls freeze wonderfully—after they’ve cooled completely, I wrap them tightly in plastic wrap and place them in a freezer bag. When I’m ready to enjoy them again, I thaw them at room temperature and warm gently. They taste almost as good as fresh.

Reheating

To reheat, I pop the rolls on a baking sheet and warm them in a 350°F oven for 5-10 minutes. This gently revives the texture and warms the orange glaze nicely without drying out the rolls. Microwave reheating makes them chewy, so I avoid that method whenever possible.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use about 25% less instant yeast than active dry since it’s more potent, and you can mix it directly with the flour without proofing in water first.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. You can do a simple poke test by gently pressing the dough with your fingertip—if the indentation remains and slowly fills back, it’s ready to move on.

Can I prepare the dough the night before?

Absolutely! After kneading, cover the dough tightly and refrigerate overnight. Bring it to room temperature before shaping and proceeding with the recipe for best results.

What’s the best way to zest an orange?

Use a microplane or a fine grater to zest the orange, avoiding the bitter white pith underneath. This ensures you get only the flavorful, fragrant orange skin for the best taste in your rolls.

Final Thoughts

This Orange Knotted Sweet Rolls Recipe is one I keep coming back to because it transforms simple ingredients into a warm, comforting treat packed with bright flavors and beautiful presentation. I hope you’ll give it a try and find the same joy I do in biting into that perfectly soft knot, bursting with orange sweetness. Trust me, your mornings will never be the same.