Copycat Pillsbury Orange Sweet Rolls

4.65 from 17 votes

A homemade version of the famous refrigerated cinnamon rolls with that amazing orange glaze.

Course Breakfast

Cuisine American

Prep Time 25

Cook Time 20

Rising time 1

Total Time 1 45

Servings rolls

Calories 238kcal

Whisk together flour and salt in a medium bowl. Set aside.
Place milk in a glass measuring cup. Microwave for 30 seconds. Use a candy thermometer, milk should be 110°F. Pour into large bowl, sprinkle with yeast and 1 teaspoon sugar. Gently stir to combine. Let blossom for 5-10 minutes. You will see little bubbles on top. Then you know your yeast is working.
Add egg, 2 tablespoons softened butter and orange extract to yeast mixture. Stir to combine. Then fold in the flour mixture with a large spatula or wooden spoon. Keep folding until a dough forms. Turn onto a lightly floured surface and knead dough for 5-10 minutes. It should start to feel elastic and not stick to your hands. Place in a clean bowl and cover with plastic wrap. Let rest for 30 minutes.

In a small bowl, stir together the brown sugar, cinnamon and pinch of salt. Set aside.
Roll dough on a lightly floured surface into a 9"x12" rectangle. Spread the 3 tablespoons of softened butter over the entire surface of the dough. Then sprinkle with the cinnamon sugar mixture. Starting at the widest edge, tightly roll the dough up. Cut into 8 equal sections using clean dental floss.
Grease a 9-inch pie dish or cake pan with 1 tablespoon of softened butter. Place cinnamon rolls in the pan and cover with plastic wrap. Let them rest for 30 minutes. Then remove plastic and bake in a preheated 350°F oven for 18-20 minutes. Let cool slightly before glazing.

Stir together the softened butter, powdered sugar, orange zest and juice until smooth. Drizzle onto freshly baked, slightly cool rolls. They're ready to eat. Store covered for 24 hours at room temperature or up to a month in the freezer.