Sourdough Orange Rolls Recipe {With Active Starter}
This post may contain affiliate links. Please read our disclosure policy.
This post may contain affiliate links. Please read our disclosure policy.
These sourdough orange rolls hit that sweet spot with a rich, citrusy flavor and the perfect soft and chewy texture.
Made with an active sourdough starter, they have a deep, slightly tangy taste that goes perfectly with the bright, fresh orange. And don’t even get me started on the frosting. Smooth, creamy, and just sweet enough to tie it all together.
The best part is you can make them ahead of time, so all you have to do in the morning is bake and enjoy. It’s the perfect roll recipe to make all spring long!
Want To Save This Recipe?
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
My Latest Video
Why You’ll Love These Sourdough Orange Rolls Recipe
Bright, Fresh Orange Flavor
These orange rolls are packed with real citrus flavor in every bite. The dough has fresh orange juice and zest mixed right in, giving it a light, natural sweetness.
And the frosting? It’s creamy, tangy, and full of fresh orange flavor to bring it all together.
Make Ahead Options
Want fresh-baked orange rolls without the hassle in the morning? No problem! I’ll walk you through how to prep them ahead of time, so all you have to do is pop them in the oven when you’re ready. Whether it’s a holiday morning or just a regular weekend, you’ll get that warm, homemade sourdough goodness without the extra work.
Soft, Gooey, and…Never Dry
There are no crunchy edges or dry spots to contend with here. A little heavy cream helps these rolls bake up soft, fluffy, and perfectly tender. Every bite is melt-in-your-mouth delicious, just like the gooey center everyone loves.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Bread flour: For the fluffiest Sourdough Orange Rolls, I recommend using bread flour. The higher protein content in the flour allows for a better rise, which in turn creates a softer and chewier cinnamon roll. However, you can substitute with all-purpose flour.
- Milk: I used whole milk, but this can be substituted with your favorite non-dairy options as well.
- Active sourdough starter: A bubbly and active starter will give you the best rise for this orange roll recipe.
- Light brown sugar: For a touch of sweetness, add a little bit of light brown sugar to the dough. White sugar can also be used as a substitute.
- Unsalted butter: Helps to soften the dough, making a chewier bite.
- Large egg: Brings extra moisture to the dough.
- Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
- Orange zest: Zest of one orange brings a touch of brightness to the dough.
Filling
- Unsalted butter: For easy spreading, be sure to use softened, room-temperature butter.
- Brown Sugar: Light brown sugar or white sugar works.
- Orange Zest: Fresh orange zest adds a bright citrus kick that pairs perfectly with the sweetness of the sugar and richness of the butter. It brings out the orange flavor in every bite.
- Flour: Sugar draws moisture out of the dough, so adding a touch of all-purpose flour to the sugar mixtures helps the filling from leaking.
Frosting
- Cream cheese: For easy mixing, use softened cream cheese.
- Butter: Again, use room-temperature unsalted butter for easy mixing.
- Oranges juice & zest: The star of this frosting! Be sure to use freshly squeezed orange juice for the best flavor.
- Vanilla extract: For the best flavor, opt for pure vanilla extract over imitation.
- Powdered sugar: Sweetens the frosting and gives it a smooth, creamy texture. Sift it beforehand to avoid lumps.
Sample Baking Schedule
Baking Time for Day 1
|
Time |
Process |
|---|---|
|
4:00 PM |
Mix and knead dough |
|
4:30 – 10:30 PM |
Bulk ferment at room temperature |
|
10:30 PM |
Shape, cover and place unbaked rolls in the fridge |
Baking Time For Day 2
|
Time |
Process |
|---|---|
|
6:00 AM |
Second rise in a warm spot, like my favorite proofing box |
|
9:00 AM |
Bake |
|
9:30 AM |
Top with frosting & enjoy! |
** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.
MAKE-AHEAD Option
If you are looking to prepare these Sourdough Orange Rolls the night before and bake them the following morning – here are some tips!
Prepare the Day Before
Prepare the dough and shape the orange rolls the night before, then pop the covered baking dish into the fridge overnight. The following morning, pull out the unbaked rolls before baking to allow them to rise and get fluffy in a warm place.
Do not rush this step. If the dough is still cold and hasn’t puffed up, the rolls will bake up dense.
To speed up the second proof, place your covered sourdough orange rolls in a warm spot like an OFF oven with just the light on or in my favorite proofing box at 90 degrees F! This took about 3-4 hours.
Baking Tip
Since this is an enriched dough and it is cold from being in the fridge, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker.
Freezer
Place the shaped Sourdough Orange Rolls on a parchment paper-lined baking sheet and cover the rolls with plastic wrap and place them in the freezer. Once frozen solid, you can remove the orange rolls from the baking sheet and store them in a gallon-sized plastic bag.
When ready to bake, remove the frozen sourdough orange rolls and place them in a greased 2 quart baking dish, let them thaw and complete their second rise before baking as normal.
Note: I don’t recommend freezing the Sourdough Orange Rolls for longer than a week. After a week, the sourdough starter activity starts to die off, which prohibits the rolls from rising properly.
How to Make Sourdough Orange Rolls
Pro-tip: For the best results, be sure to use a kitchen scale for precise measurements.
- Add the active starter, brown sugar and warm milk to the bowl of a stand mixer with the paddle attachment. Mix on low speed until the ingredients are mixed thoroughly. Next, add the melted unsalted butter, orange zest, salt, and a large room temperature egg. Mix on low until fully combined.
- Switch the paddle attachment with the dough hook attachment. Then, mix in the flour, adding 70g (1/2 c) at a time, and mix on medium until incorporated. Continue to knead the dough for 5 more minutes at medium speed.
3. For the first rise, cover the bowl and let the dough rest in a warm spot to double in size. I love using this bowl to help me know when my bulk fermentation is complete.
In my 70 degree F kitchen, this took about 6-7 hours. If your kitchen is colder, this step will take longer. If your kitchen is warmer, this step will take less time.
Shape
4. Once the dough has doubled in size, remove the dough onto a lightly floured work surface. With a rolling pin, shape the dough into a 16 inch by 12 inch rectangle.
5. In a small bowl, stir together the softened butter, brown sugar, orange zest and flour. Spread the butter mixture over the entire surface of the dough.
6. Using a pizza cutter or sharp knife, slice the dough into 9 even stripes (about 1 3/4 inches per roll), then roll each piece of dough into a roll for a more polished look.
7. Grease a 9 x 9 or 2 quart baking dish with butter before placing the Sourdough Orange Rolls inside, about 1/2 – 1 inches apart. Cover with a plastic wrap and let rise for a second time until they have noticeably grown and look puffy.
Not Ready to Bake?
No worries! Cover the shaped rolls with plastic wrap and store them in the fridge overnight. Before you’re ready to bake the orange rolls, pull them out of the fridge and allow them to complete their second rise.
This will take longer, since the dough is cold from the fridge. I like to place them in my OFF oven with just the light on or in my favorite proofing box at 90 degrees F. This creates a nice and toasty spot for them to rise. This took about 3-4 hours.
**Since this is an enriched dough, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker. Then bake as normal.
Bake
8. Once your Orange Rolls have completed their second proof, preheat the oven to 350 degrees F.
9. Just before baking, pour warmed heavy cream over the Sourdough Orange Rolls.
10. Bake the Sourdough Orange Rolls for 30-35 minutes or until the tops are golden brown and the internal temperature is 190 degrees F.
11. Remove from the oven and place the orange rolls on a wire rack to cool slightly.
Cream Cheese Frosting
While the rolls are cooling, prepare the orange cream cheese frosting.
In a large mixing bowl, mix unsalted butter and softened cream cheese until combined. Add powdered sugar, orange juice, orange zest and vanilla extract and blend until smooth.
Using an offset spatula, spread the cream cheese frosting over the warm orange rolls so that it can slightly melt into all of the cracks and crevices. Serve warm and enjoy!
How to Store
Keep leftover rolls in an airtight container in the fridge for up to five days. Warm them up before eating for the best texture.
FAQs
Yes, but the rolls may not be as chewy and fluffy. Bread flour has more protein, which helps with rise and texture.
Use a non-dairy milk like almond or oat, swap the butter for a plant-based alternative, and skip the heavy cream pour-over before baking.
A cold kitchen slows fermentation. Try placing the dough in a warm spot like an oven with the light on or a proofing box set to 90°F.
Add extra orange zest to the dough and frosting or mix a little orange extract into the filling for a bolder citrus taste.
Sourdough Orange Rolls Recipe
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
Orange Rolls
- 100 grams active sourdough starter about 1/3 cup
- 30 grams light brown sugar 2 Tablespoons
- 175 grams milk, warm 3/4 cup
- 57 grams unsalted butter, melted 4 Tablespoons
- 5 grams orange zest (optional) 1 teaspoon, packed
- 5 grams salt 3/4 teaspoon
- 1 egg room temperature
- 370 grams bread flour 2 1/2 cups + 2 Tablespoons
- 80 grams heavy cream, warmed 1/3 cup, just before baking
Orange Filling
- 57 grams unsalted butter, softened 4 Tablespoons
- 150 grams light brown sugar 2/3 cup
- 10 grams orange zest about 2 medium oranges
- 10 grams all-purpose flour 1 teaspoon
Orange Cream Cheese Frosting
- 30 grams unsalted butter, softened 2 Tablespoons
- 55 grams cream cheese, room temperature 2 ounces
- 15 grams orange juice, freshly squeezed 1 Tablespoon
- 5 grams orange zest about 1 medium orange
- 4 grams vanilla extract 1 teaspoon
- 120 grams powdered sugar 1 cup
Instructions
DOUGH
- Add active starter, brown sugar and warm milk to the bowl of a stand mixer with the paddle attachment. Be sure that the milk isn’t boiling (no hotter than 110 F) – this could kill the starter and prevent the dough from rising.100 grams active sourdough starter, 30 grams light brown sugar, 175 grams milk, warm
- Mix on low speed until the ingredients are mixed thoroughly.
- To the bowl, add melted unsalted butter, orange zest, salt, and an egg. Mix on low until fully combined.57 grams unsalted butter, melted, 5 grams orange zest (optional), 5 grams salt, 1 egg
- Switch the paddle attachment with the dough hook attachment. While mixing on medium, add the bread flour, about 70g (1/2 c) at a time, until incorporated. Stop to scrape the sides of the bowl with a rubber spatula in between each addition of flour.370 grams bread flour
- Once all of the flour has been added, continue to knead the dough for 5 more minutes at medium speed.
- For the first rise, cover the bowl with plastic wrap or a reusable shower cap and let the dough rest in a warm spot to double in size. I love using this bowl to help me know when my bulk fermentation is complete! In my 70 degree F kitchen this took about 6-7 hours. The rise times can vary depending on the temperature of your kitchen. The warmer your kitchen, the faster the dough will rise. The opposite is true for cooler kitchens.
- Note: If you prefer to shape the rolls the following day, after the dough has completed its bulk ferment, place the covered dough in the fridge overnight. Continue with the recipe the following morning.
SHAPE
- Once the dough has doubled in size, remove the dough onto a lightly floured work surface. With a rolling pin, shape the dough into a 16 inch by 12 inch rectangle.
- In a small bowl, stir together the softened butter, brown sugar, orange zest and flour. Then spread the butter/sugar mixture over the entire surface of the sourdough orange roll dough.57 grams unsalted butter, softened, 150 grams light brown sugar, 10 grams orange zest, 10 grams all-purpose flour
- Using a pizza cutter or sharp knife, slice the dough into 9 even stripes (about 1 3/4 inches per roll), then roll each stripe of dough into a roll for a more polished look.
- Grease a 9 x 9 or 2 quart baking dish with butter before gently placing the Sourdough Orange Rolls inside, about 1/2 – 1 inches apart.
- Cover with a plastic wrap and let rise for a second time until they have noticeably grown and look puffy. Don’t rush this step! If the rolls haven’t puffed up, they will bake up dense. This took about 2-3 hours in my 70 degree F kitchen. To speed up this step, place the dough in an OFF oven with just the light on or in a proofing box at 90 degrees F. This creates a nice and toasty spot for them to rise quickly.
- Not ready to bake these on the same day? No worries! Cover the shaped rolls with plastic wrap and store them in the fridge overnight. Before you’re ready to bake the orange rolls, pull them out of the fridge and allow them to complete their second rise. This will take longer, since the dough is cold from being in the fridge. I like to place them in my favorite proofing box at 90 degrees F for 3-4 hours. This creates a nice and toasty spot for them to rise.
- Since this is an enriched dough, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker.
BAKE
- Preheat the oven to 350 degrees F. Just before baking, pour warmed heavy cream over the Sourdough Orange Rolls. The extra moisture from the heavy cream will keep the rolls extra soft while baking.80 grams heavy cream, warmed
- Bake the Sourdough Orange Rolls for 30-35 minutes or until the tops are golden brown and the internal temperature is 190 degrees F. If you notice that the center rolls aren’t fully baked after the recommended time, cover the rolls with aluminum foil, lower the oven temperature to 325 degrees F and continue to bake until the center rolls have reached the internal temperature of 190 degrees F.
- Remove from the oven and place the orange rolls on a wire rack to cool slightly.
Cream Cheese Frosting
- While the orange buns are cooling, prepare the orange cream cheese frosting.
- In a large mixing bowl, mix unsalted butter and room-temperature cream cheese until combined. Add orange juice, orange zest, vanilla extract and powdered sugar and blend until smooth.30 grams unsalted butter, softened, 55 grams cream cheese, room temperature, 15 grams orange juice, freshly squeezed, 5 grams orange zest, 120 grams powdered sugar, 4 grams vanilla extract
- Using an offset spatula, spread the orange cream cheese frosting over the warm orange rolls so that it can slightly melt into all of the cracks and crevices. Serve warm and enjoy!
