Mini Orange Rolls (Printable)

Pillowy mini rolls bursting with zesty orange filling and a bright citrus glaze, ready in half an hour.

# What You 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 work surface and pinch all perforations together to seal, forming one unified rectangle.
03 - In a small mixing bowl, combine softened butter, granulated sugar, orange zest, and vanilla extract. Blend until smooth and evenly incorporated.
04 - Spread the orange mixture evenly across the entire surface of the dough rectangle.
05 - Starting from the longer side, roll the dough tightly into a log. Using a sharp knife, cut the log into 12 equal pieces.
06 - Place the roll pieces cut-side up on the prepared baking sheet or distribute evenly in the mini muffin tin.
07 - Bake for 13 to 15 minutes until the rolls achieve a golden brown color.
08 - While rolls bake, whisk powdered sugar and orange juice together, adding juice gradually until reaching a pourable consistency. Incorporate orange zest if desired.
09 - Cool rolls for 5 minutes after removal from oven. Drizzle orange glaze over warm rolls and serve immediately.

# Expert Advice:

01 -
  • They're ready in under 30 minutes, which means you can actually make them on a weekday without losing your mind.
  • That bright orange flavor hits differently when it's fresh and warm, and the glaze adds this professional bakery touch that nobody expects from crescent dough.
  • One can of dough yields twelve rolls, so you're feeding people without doubling your work.
02 -
  • Don't skip the step of pinching those perforations closed—it's the difference between rolls that stay together and ones that separate into individual crescent layers while baking.
  • Orange juice is a living ingredient; the moisture changes based on the fruit, so start with 1 tablespoon of juice and add more slowly rather than dumping it all in and ending up with soup.
03 -
  • If you want maximum orange flavor, add just 2–3 drops of orange extract to the glaze for a complexity that tastes almost professional without being overpowering.
  • Using a mini muffin tin instead of a baking sheet keeps the rolls from spreading and creates a more defined shape that looks bakery-worthy.
Go Back