Soft Mini Orange Rolls (Printer-Friendly)

Pillowy mini rolls with orange sugar filling and a bright citrus glaze, ready in just 30 minutes.

# What You'll Need:

→ Dough

01 - 1 can (8 oz) refrigerated crescent roll dough

→ Filling

02 - 2 tablespoons unsalted butter, softened
03 - 1/4 cup granulated sugar
04 - Zest of 1 large orange, approximately 1 tablespoon
05 - 1/2 teaspoon pure vanilla extract

→ Glaze

06 - 1/2 cup powdered sugar
07 - 1 to 2 tablespoons fresh orange juice
08 - 1/2 teaspoon orange zest, optional

# How To Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - Unroll the crescent dough on a clean surface and pinch perforations to seal, forming one large rectangle.
03 - In a small bowl, mix softened butter, granulated sugar, orange zest, and vanilla extract until well combined.
04 - Evenly spread the orange filling mixture over the dough rectangle.
05 - Starting from the longer side, tightly roll up the dough into a log. Slice into 12 equal pieces.
06 - Arrange the rolls cut-side up on the prepared baking sheet or in the mini muffin tin.
07 - Bake for 13 to 15 minutes, or until golden brown.
08 - While rolls bake, whisk together powdered sugar and orange juice, adding juice gradually to reach a pourable consistency. Stir in orange zest if using.
09 - Allow rolls to cool for 5 minutes, then drizzle with orange glaze. Serve warm.

# Expert Suggestions:

01 -
  • They taste homemade and fancy but require almost no skill, just a can of dough and fifteen minutes in the oven.
  • The orange flavor is bright without being overwhelming, making them feel like a treat rather than an obligation.
  • You can have warm, glazed rolls on the table faster than it takes to brew good coffee.
02 -
  • Pinching those crescent dough perforations all the way closed is the difference between rolls that hold together and ones that separate into layers—it only takes thirty seconds and matters more than you'd think.
  • Orange zest loses its brightness if you zest it too far ahead, so do this right before mixing your filling to capture maximum fragrance and flavor.
03 -
  • Keep your butter softened but not melting—it should blend smoothly with the sugar rather than slick across the dough, which prevents even distribution.
  • If your orange juice glaze looks too thick, add juice one teaspoon at a time rather than pouring it all at once; it's easier to thin than to thicken.
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