Orange & Easy Breakfast Rolls

Dianne Hocut


I love Ree Drummond's recipes! She has a knack for taking a tedious task such as yeast breakfast rolls and turning the recipe into a simple, easy and scrumptious outcome. You really must try this recipe. It is my most favorite recipe for yeast rolls of all time. And, SO EASY!

★★★★★ 1 vote
30 Min
20 Min


2 c
whole milk
1/2 c
vegetable oil
1/2 c
granulated sugar
1 pkg
active dry yeast
4 1/2 c
all purpose flour
1/2 tsp
rounded baking powder
1/2 tsp
baking soda
1 tsp
8 Tbsp
butter, melted
8 Tbsp
orange marmalade
1 c
light brown sugar
oranges, zest and juice
4 c
confectioners' sugar
1/2 c
whole milk
4 Tbsp
butter, melted

How to Make Orange & Easy Breakfast Rolls


  • 1In a large pan on low heat, bring the milk, oil, and sugar to 125 F on a candy thermometer. Remove from heat, add the yeast, 4 cups of the flour, cover, and let rise for at least an hour.
  • 2After rising, add the remainder of flour, the baking powder, baking soda, and salt. Mix well.
  • 3Take the dough and spread out on a floured surface. Roll to a large rectangle about 30"x10". Spread the 8 tablespoons melted butter all over. Spread the marmalade as well and finish with the brown sugar and sprinkle of salt.
  • 4Roll the dough up jelly roll style keeping it tight as you go. Pinch the seam at the end to seal and slice into 1/2" slices. Place slices in a buttered baking dish and let rise for another 20 minutes.
  • 5Bake in a preheated 375 degree F oven for about 15-17 minutes.
  • 6Make the icing before the rolls are finished. In a medium bowl whisk together the confectioner's sugar, the zest and juice of 2 oranges, the milk, and the 4 tablespoons melted butter. Pour icing over the hot rolls when they come out of the oven. Yummy!!!

Printable Recipe Card

About Orange & Easy Breakfast Rolls

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom