Sweet Orange Roll BreadTwists

Sweet Orange “Roll” Breadtwists –  all of the fluffy cinnamon sweet orange bliss of a traditional soft orange roll BUT with only a 25 minute total rise.  Because when it comes to sweet orange addictiveness,  no one should have to wait hours.

Sweet Orange Roll BreadTwists on a blue plate.


Oh My Yes!  I am so excited about these melt in your mouth orange smothered breadtwists because they are positively one of my favorite baked goods to emerge from my oven.

Maybe its because I love citrus over chocolate so anything citrus is already screaming my name (hello Hot Lemon Poke Cake – have you tried this?!).

Sweet Orange Roll BreadTwists with glaze and oranges.

Or maybe its because I used my Soft and Fluffy Perfect Dinner  Roll dough so these are perfectly soft and, you guessed it, fluffy!

Sweet Orange Roll BreadTwists with glaze being pour on top.

And maybe its because you get to sink your teeth into these orange breadtwists before the suspenseful anticipation turns impatient fixation because with this dough, you only have to wait 25 minutes total rise time!

Top view of Sweet Orange Roll BreadTwists with glaze and orange zest.

Or maybe its because once you roll out the dough, you smother it with a mixture of butter, cinnamon, vanilla and orange zest that gets sandwich in between the twists when you fold the dough over like a book, cut into strips and twist as you place them on your baking sheet.  And maybe its because they are that easy.

But its probably mostly because they are so cute and fun to eat.

Stacked up Sweet Orange Roll BreadTwists on a blue plate.

But its definitely because they have orange juice in the dough, and get drizzled with tantalizing orange glaze that you will be tempted to double just so you can dunk the entire twist in it because you just cant get enough.  Do it.

Sweet Orange “Roll” Breadtwists.   Waiting to become one of your favorite baked goods for so many addictively delicious reasons.

Extreme close up of Sweet Orange Roll BreadTwists with glaze and orange zest.

Sweet Orange Roll BreadTwists

Servings: 12 breadtwists
Total Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 20 minutes

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BreadTwists Dough

  • 1/2 cup milk
  • 1/4 cup salted butter, cut into pieces
  • 1/4 cup sugar
  • 1 package active dry yeast (2 ¼ teaspoons)
  • 1/4 cup warm water
  • 1/2 cup orange juice
  • 1 large egg, lightly beaten
  • 3/4 teaspoon salt
  • 3 ½ – 4 1/4 cups all-purpose flour

Cinnamon Filling

  • 2 tablespoons butter, softened
  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon
  • Orange zest from 1 orange

Orange Glaze

  • 1 1/2 cups sifted powdered sugar
  • 1 1/2 tablespoon butter
  • 2 tablespoons orange juice
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest or more to taste


  • Dough: Line a large baking sheet with parchment paper or non-slip mat and set aside.
  • Add milk to a small saucepan (or you can microwave) and bring to a simmer. Remove from heat and stir in ¼ cup butter and sugar until melted. Place in the refrigerator to cool.
  • Meanwhile, in the bowl of your standard mixer, dissolve yeast in ¼ cup warm water and let sit 5-10 minutes or until foamy. (If it doesn’t foam, start again.)
  • Fix mixer with dough hook and generously spray hook with nonstick cooking spray.
  • Add milk mixture, orange juice, egg, salt and 3 cups flour to the mixer and mix until combined. With the mixer running on low, gradually mix in more flour (up to 1 ¼ cups depending on humidity, elevation etc.) until dough starts to pull away from the sides of the bowl. Once dough has pulled away from the bowl, knead on medium-low speed (dial 4) for approximately 5 minutes (or by hand for 10) until dough is smooth and barely sticks to your fingers.* Let the dough sit for 10 minutes in the mixing bowl.
  • Line a large cutting board with parchment paper or lightly flour and roll the dough out into approximately 10×12 inch rectangle.
  • Cinnamon Filling: Spread the butter evenly across the dough. Mix the sugar, cinnamon and orange zest together in a small bowl and sprinkle evenly over the dough then lightly press into the dough.
  • Fold the dough in half lengthwise (like a book) and cut the dough into approximate 1-inch wide strips using a pizza cutter (you should end up with about 12 strips).
  • Twist the folded strips of dough as you pick them up and place on a prepared baking sheet. Let the twisted strips sit and rise for 15 minutes.
  • Bake at 375F degrees for 20 minutes or until barely golden.
  • Orange Glaze: Meanwhile, make the Glaze by whisking the Glaze ingredients together in a medium bowl. Add more orange zest for more of a tang and more sugar for sweeter. Glaze will thicken upon standing so if you like a thinner Glaze, thin with milk or orange juice before drizzling.
  • Let baked breadtwists cool 5 minutes then drizzle with Glaze. Best served warm.

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  1. Erin@WellPlated says

    Every Saturday of my life growing up was Pillsbury Orange Rolls. You just took that childhood favorite and made it even easier to eat! So dangerous 🙂

    • Jen says

      What a fun Saturday tradition growing up! I hope you find these every bit as delicious!

    • Jen says

      Hi Amiee! Thank you so much! I really appreciate it! Love your site!

    • Jen says

      LOL! I won’t judge you either if you eat the entire batch! It is VERY hard not to do 🙂

  2. Lynn | The Road to Honey says

    Oh yummo! These look so good. I am a big fan of citrus sweets so can only imagine how tasty they must be. I can’t even think about dunking these in that extra glaze. . .it must have been heaven. I can’t think of a better way to spend a breakfast.

    • Jen says

      Thank you so much Lynn! If you love citrus, I think you will love these! I hope you can have them for breakfast soon – with extra glaze 🙂

  3. Merry says

    Jen, you are inspiring! I found you through a link from The Survival Mom. Your story is amazing. God is amazing! My niece is in her mid 20’s and has CF also. She is doing well. So I am somewhat acquainted with the disease. But why I’m writing is that I thought I’d share with you a few places you might like to have a look at. Not that you could get any more blissful, but this could, perhaps, fine-tune your wellness! These are all dot com sites: Marks Daily Apple, Chris Kresser, The Paleo Mom, Whole9life, Auto-immune Paleo, PaleOMG, Everyday Paleo, Against All Grain. Have fun discovering!

    • Jen says

      Hi Merry, many apologies as your comment somehow got lost! Thank you SO MUCH for your comment, what a small world! I am so happy to hear that your niece is doing well. They are so close to a version of the cure so I couldn’t be more excited for her! Thank you for the wonderful references as well, I will definitely check them out. I do love discovering! Many thanks!!

  4. Ali @ Home & Plate says

    These look absolutely delicious. I would definitely have to double the recipe because these would disappear in an instant.

  5. Joanne Fowler says

    Can I put the dough in the freezer to use later? My little family will not eat that many in one sitting and I wouldn’t want it to go to waste if I wanted to make some for just us one morning. Also, how foamy does the yeast need to be to work right? Can’t wait to try it! Thanks!

    • Jen says

      Hi Joanne! the yeast doesn’t need to foam a ton but if it forms either tiny bubbles or forms a creamy foam on the top then you will know its alive. As far as freezing, the dough, I actually have had better luck freezing cinnamon rolls (haven’t frozen these yet but assuming the same method applies) after they are already made. I would suggest making the entire batch, then freezing the uneaten twists separated by saran wrap or in individual bags then microwaving them for 1-2 minutes on a plate when you are ready to eat them. Hope this helps. Enjoy!

      • Joanne Fowler says

        Awesome! Thanks!

  6. Ty says

    Would this be better if I used bread flour instead of all purpose? I tend to like chewy breads and I use bread flour to make pizza dough.

    • Jen says

      Hi Ty! If you prefer chewy breads, then yes, bead flour is the way to go. The AP flour creates a more supple, tender roll. Hope this helps, enjoy!

      • Ty says

        Thank you, I can’t wait to try this out!

  7. Ty says

    Just wanted to give an update on trying this recipe out with bread flour….. They are amazing! They are soft and chewy with just the right amount of sweetness, plus the whole family loves them!

  8. Bobbi says

    Thank you for another great Sunday AM breakfast treat.

    • Jen says

      You are so welcome Bobbi, so happy you enjoyed them!

  9. Carolynn Scoffield says

    Is only one teaspoon of granulated sugar enough for the filling? That just doesn’t seem tome to be enough! Is this a typo, perhaps? Please let me know! Is like me to make these this evening!

    • Jen says

      sorry I didn’t see your message yesterday! I had my recipes switched to a different recipe plugin and it doesn’t look like this transferred correctly – thanks for spotting that! I’ve corrected the recipe. Enjoy!

    • Jen says

      You are so welcome! I’m so happy you loved them! Happy Easter!

  10. Cindy says

    I just made a double batch of these. They were SO good! The fresh orange juice And lemon juice in the glaze made these especially bright. My family really enjoyed them. Thank you for sharing.

    • Jen says

      You are so welcome Cindy, thank you for taking the time to comment! I’m so pleased your family loved them!

  11. equator180 says

    Would it be possible to also include weights in your recipes. I do enjoy your blog but using weights (metric or standard) would be very helpful to many of us. Thank you

    • Jen says

      I’ll see what I can do 😉