Orange Knot Rolls

Orange knot rolls are soft, buttery, and brushed with a bright citrus glaze. The orange zest cuts through the sweetness and gives them a bakery-fresh feel.

Meet My Sunshine-Soaked Orange Knot Rolls

The minute the weather turns gray, I start chasing citrus. These orange knot rolls are my loophole – soft, buttery dough tied into twists that show off all the zest and get drowned in glaze. These sweet rolls do smell like sunshine and arrive at the table with enough gloss to make plain cinnamon rolls a little envious.

These orange rolls don’t need a special occasion, they are one. Brunch, coffee, dessert, doesn’t matter. They are the kind of recipe that feels like a holiday tradition but doesn’t need to wait for the calendar to give you permission.

Why I Love This Recipe

• Orange knots are way less complicated than cinnamon rolls.
• Sunshine disguised as carbs and tangled in butter.
• The orange glaze is the bridge between enjoying a plain roll and a full-blown obsession-desire.

Ingredients

Simple ingredients for these orange bread knots, but they don’t play small.

• All-purpose flour – the structure so they hold their knot.
• Instant yeast – the perfect rise without babysitting. I use it in my Parker House rolls and homemade slider buns for the same reason.
• Warm milk – helps activate the yeast and keeps the dough soft.
• Butter – adds richness.
• Sugar – sweetens the dough.
• Eggs – for color, elastic texture and shine.
• Orange zest – pure citrus flavor.
• Orange juice – runs through both dough and glaze.
• Salt – necessary.
• Confectioners’ sugar – the glaze maker.

How to Make Orange Knot Rolls

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the dough)
  Mix up the usual suspects: flour, yeast, milk, butter, sugar, eggs, orange zest, orange juice, and salt. Let the stand mixer do the work (just like i do in my easy round challah 8-strand recipe) or get in there by hand until it’s smooth and stretchy. Cover it and walk away until it doubles in size.
• Step Two (shape and rise again)
  This recipe uses a version of my sweet roll dough, like the one in my strawberry sweet rolls, but made with fresh orange juice and zest for a citrus-forward flavor. Punch it down, roll it out, and cut into strips. Tie each one into a loose knot and set them on a parchment-lined sheet. Give them a short rise until they puff a little.
• Step Three (egg wash and bake)
  Whisk an egg with a splash of water and brush it over the tops. Bake at 375°F (190°C) until golden and shiny, about 15–18 minutes. Cool them just enough that the glaze won’t slide right off.
• Step Four (glaze them)
  Whisk together confectioners’ sugar, orange zest, and orange juice. Drizzle or brush the glaze over the still-warm rolls so it sinks into the folds. That bright orange zest and juice glaze is the same kind of thick glaze I use for my orange glazed dried cranberry loaf.

Recipe Tips

A few small things make these orange knots come out bakery-perfect every time.

• Use room-temperature eggs and butter – they blend more evenly into the dough and keep it smooth.
• Check the dough consistency – it should be soft, slightly tacky, and elastic.
• Glaze the knots while they’re still a little warm – it soaks in better and sets with that glossy finish.
• Rotate the pans halfway through baking – home ovens love to play favorites with hot spots.

Storage and Freezer

These orange knots hang in there longer than you’d think, whether you’re saving extras or baking ahead.

• Room temp storage – Keep the cooled, glazed knots in an airtight container for up to 2 days. They stay soft and buttery without needing the fridge.
• Refrigeration – If you’re stretching them out longer, stash the rolls in the fridge for up to 4 days. Warm them in a 325°F (165°C) oven for 5–7 minutes, then brush on a little fresh glaze.
• Freezing – Wrap the knots individually in plastic, then slide them into a freezer bag for up to 2 months.
• Unbaked – Thaw overnight in the fridge, let them proof for about 30 minutes at room temp, then bake.
• Baked and glazed – Thaw at room temperature, then rewarm in a 325°F (165°C) oven for 5–7 minutes.

FAQs

• Can I make orange knot rolls ahead of time?
  Yes. Shape the knots, cover them, and stick them in the fridge overnight. Let them sit out for about 30 minutes to proof before baking. It’s the best move if you’re prepping for a brunch or want fresh orange breakfast rolls without doing everything in one morning.
• Can I use frozen dough or canned biscuits?
  Frozen Rhodes rolls or canned biscuits totally work if you’re after a quick version. You’ll lose a bit of that homemade flavor, but once you brush on the orange glaze, they’ll still taste pretty great.
• Can I use bottled orange juice instead of fresh?
  You can, but fresh orange juice gives these rolls that real citrus flavor. Bottled juice can taste a little one-note, so if that’s what you’ve got, add extra zest to keep the flavor bright.
• Why are my orange rolls dense instead of fluffy?
  That’s usually a sign the dough didn’t rise long enough or your yeast wasn’t fresh. Make sure the milk is warm, not hot, and that your yeast is fresh. The dough should feel soft and slightly tacky before you leave it to rise.
• How do I prevent the bottoms from burning?
  Use parchment paper or a silicone liner and bake on the center rack. Rotate the sheet halfway through baking to keep the color even and the bottoms from getting too dark.
• Can I add other flavors to the orange glaze?
  A splash of vanilla for an orange creamsicle flavor or almond extract works great, and using a little lemon juice instead of orange gives the glaze a nice edge like the lemon glaze on my lemon buns with lemon cream cheese icing.

Bake Your Way Through Citrus Season

If you’re chasing zest and sugar this time of year, keep going with these recipes.

• Orange Creamsicle Poke Cake – soft, zesty layers.
• Dreamy Orange Cupcakes with Whipped Orange Frosting – pure citrus fluff.
• Lemon Muffins with Lime-Scented Sugar – lemony batter, zesty lime-sugar topping.
• Best Lime Bars – sharp, buttery citrus.

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Print Recipe

5 from 3 votes

Orange Knot Rolls

Soft, buttery orange knot rolls brushed with a glossy citrus glaze made from real orange juice and zest. The dough is rich, slightly sweet, and baked until golden.

Prep Time20 minutes mins

Cook Time15 minutes mins

Rise Time2 hours hrs

Total Time2 hours hrs 35 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: citrus sweet rolls recipe, enriched dough, holiday rolls, instant yeast dinner rolls, orange bread knots, orange knot rolls, orange rolls with glaze, orange sweet rolls, stand mixer dough, yeast roll recipe

Servings: 12 to 14 knots

Calories: 310kcal

Author: Cathy Pollak

Equipment

• Stand Mixer with dough hook for easy kneading.
• mixing bowls For dough, egg wash and glaze.
• baking sheet Lined with parchment paper.
• pastry brush For egg wash and glaze.
• cooling rack For cooling rolls evenly.
• Zester To zest the oranges.
• rolling pin To roll out the dough.

Ingredients

Dough:

• 6 cups (720 g) all-purpose flour
• 2¼ tsp (1 packet / 7 g) RapidRise yeast
• 1 cup (245 g) warm whole milk (100–110°F / 37–43°C)
• ½ cup (113 g) unsalted butter softened
• ½ cup (100 g) granulated sugar
• 2 large eggs room temperature
• 2 tsps (4 g) orange zest
• ¼ cup (60 ml) fresh orange juice
• ½ tsp (3 g) table salt

Egg Wash:

• 1 large egg
• 2 tbsps (30 ml) water

Orange Glaze:

• 1 cup (120 g) confectioners' sugar
• 2 tsp (4 g) orange zest
• 2 tbsp (30 ml) fresh orange juice

Instructions

• To make the dough, combine the flour, instant yeast, warm milk, butter, sugar, eggs, orange zest, orange juice, and salt in a large bowl or stand mixer. If using a stand mixer, knead with the dough hook on medium speed for 5–7 minutes, until the dough is smooth and elastic. If mixing by hand, stir with a wooden spoon until a dough forms, then knead on a lightly floured surface for 8–10 minutes. Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot until doubled in size, about 1 hour.
  6 cups (720 g) all-purpose flour, 2¼ tsp (1 packet / 7 g) RapidRise yeast, 1 cup (245 g) warm whole milk, ½ cup (113 g) unsalted butter, ½ cup (100 g) granulated sugar, 2 large eggs, 2 tsps (4 g) orange zest, ¼ cup (60 ml) fresh orange juice, ½ tsp (3 g) table salt
• If the dough is too wet, add flour one tablespoon (15 ml) at a time. If it’s too dry, add milk one tablespoon (15 ml) at a time.
• Punch down the dough and turn it onto a lightly floured surface. Divide it in half and roll each half into a 12 x 7-inch (30 x 18 cm) rectangle. Cut each rectangle into 1-inch (2.5 cm) strips. Tie each strip loosely into a knot and place them on a parchment-lined baking sheet, spacing them apart. Cover loosely and let rise for 20–30 minutes, until slightly puffy.
• In a small bowl, whisk together one egg and two tablespoons (30 ml) water. Brush the mixture gently over each knot.
  1 large egg, 2 tbsps (30 ml) water
• Preheat the oven to 375°F (190°C). Bake the knots for 15–18 minutes, until golden brown. Transfer to a wire rack and let cool for 5–10 minutes before glazing.
• For the glaze, whisk together confectioners’ sugar, orange zest, and orange juice until smooth. Drizzle or brush the glaze over the slightly cooled knots before serving.
  1 cup (120 g) confectioners' sugar, 2 tsp (4 g) orange zest, 2 tbsp (30 ml) fresh orange juice

Notes

• If the dough feels too wet, add flour 1 tbsp (8 g) at a time. If it feels too dry, add milk 1 tbsp (15 ml) at a time.
• Use fresh orange juice for the best flavor. Bottled juice works but can taste flat unless you add extra zest.
• Glaze while the rolls are still slightly warm so it soaks in and sets with a glossy finish.
• You’ll need about 2-3 medium oranges for this recipe - enough to get the zest and juice for both the dough and the glaze.
• Freeze baked or unbaked knots individually wrapped for up to 2 months.
• Use a pizza cutter to slice your dough into strips. A long knife also works.

 

If you’re making these orange knot rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Orange Knot Rolls

Amount Per Serving (105 g)

Calories 310 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 55mg18%

Sodium 115mg5%

Potassium 95mg3%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 17g19%

Protein 7g14%

Vitamin A 300IU6%

Vitamin C 3mg4%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Orange Knot Rolls? I’d love to hear how it turned out — leave a comment below and let me know.

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