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Almond Orange Sweet Rolls

Almond Orange Sweet Rolls

These Almond Orange Sweet Rolls will go perfect for your breakfast table or to go with your afternoon coffee.

Course Dessert
Prep Time 45 minutes
Cook Time 2 hours 15 minutes
Total Time 3 hours
Servings 16 rolls
Calories 200 kcal



  • 1 cup warm water 90-100F
  • 2 1/4 teaspoons instant yeast 1 package
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt


  • 6 tablespoons butter unsalted softened divided
  • 1/2 cup sugar divided
  • 4 tablespoons orange zest
  • 6 tablespoons sliced almonds divided
  • 1/2 teaspoon freshly ground nutmeg divided

For the pans

  • 5 tablespoons melted butter divided


  • 2 cups confectioners sugar sifted
  • 1/4 cup fresh orange juice
  • 2 tablespoons orange zest
  • Sliced almonds to decorate


  1. I use two 6” cake pans to make these rolls. You could use a large 9 or 10” pan if you want to.
  2. Mix water, yeast, honey, olive oil in the bowl of an electric mixer. Add flour and salt. Mix with a spoon or with the paddle attachment until dough comes together. Switch to dough hook and knead on medium-low speed for 5 minutes, until dough is soft and smooth. You can also knead by hand against the counter for about 7 minutes. Form dough into a ball and place in a lightly oiled bowl. Cover with a clean towel or plastic wrap and let dough rise for 45 minutes to 1 hour until doubled in size.
  3. Transfer dough to a lightly floured surface. Divide in half. Flatten each piece of dough out gently with your fingers into two disks. Try to make it as perfectly shaped as you can.
  4. Roll each with a rolling pin into a rectangle about 1/4” thick. Again, try to keep it an even rectangle shape.

  5. Spread 3 tablespoons of softened butter on top of each dough piece.

  6. In a bowl mix 1/2 cup of sugar, 4 tablespoons of orange zest, 6 tablespoons of sliced almonds and 1/2 teaspoon of freshly ground nutmeg.

  7. Sprinkle half of this mixture over each dough rectangle.

  8. Proceed to roll each rectangle into a log, try to make it tight and uniform, by slowly rolling from the bottom to the top.

  9. Cut each log in half, then cut each half in half and keep doing this until you obtain 8 rolls from each log.
  10. Brush 2 6” round cake pans with 2 tablespoons of melted butter each  (or brush a 9 or 10” cake pan with about 4 tablespoons of melted butter)

  11. Place rolls evenly spaced in pans. Brush rolls with the remaining 1 tablespoon of melted butter. Cover with a clean towel or plastic wrap and let rolls rise for 45 minutes.

  12. Pre-heat oven to 350F.
  13. Bake rolls for 15-30 minutes (check every 5 minutes once you hit the 15 minute mark) in pre-heated oven until golden brown.

To make the glaze:

  1. Mix confectioners sugar with orange juice and zest. You can adjust the consistency by adding more sugar if you want your glaze to be thicker or adding more juice if you want it to be thinner. Pour over cooled rolls. Sprinkle sliced almonds on top. Serve.
Nutrition Facts
Almond Orange Sweet Rolls
Amount Per Serving
Calories 200
* Percent Daily Values are based on a 2000 calorie diet.