Orange Creamsicle Rolls

Prep Time 2 hours Cook Time 25 minutes Total Time 2 hrs 25 mins
Serves 12     adjust servings


For the dough

  • 1 1/4 cup buttermilk
  • 1 egg
  • 4 tablespoons butter, cut into small cubes
  • 1/2 cup honey
  • 4 cups whole wheat bread flour
  • 1/2 teaspoon salt
  • 2 teaspoons yeast
  • unflavored dental floss

For the filling

  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • zest from half an orange
  • 1/2 cup coconut
  • 3/4 cup butter at room temperature

For the glaze

  • 2 cups powdered sugar
  • 1/4 cup freshly-squeezed orange juice + 2-4 additional tablespoons for thinning
  • zest from half an orange
  • 1 tablespoon melted butter


Using a microwave, heat buttermilk to room temperature and pour it into the pan of your bread machine. Add egg, cubed butter and honey to liquid mixture in bread machine pan. Evenly spread whole wheat flour over the liquid. Sprinkle salt over flour. Make a well in the center of the flour and add yeast.

Program your bread machine for the dough setting and start the cycle.

When the dough is finished, remove it from the bread pan and knead it for one minute. Turn it onto a floured surface and allow the dough to rest for fifteen minutes.

Lightly grease a 9x13" pan and set it aside.

While the dough is resting, make the filling mixture by combining brown sugar, white sugar, orange zest and coconut in a bowl. Stir to mix thoroughly.

When the dough has rested for 15 minutes, turn in out onto a lightly-floured surface and  gently roll  into a 12" x 18" rectangle. Spread with softened butter. Evenly spread filling mixture over butter. 

Starting at the 18" base of the dough, gently roll the dough into a log shape and pinch along the seam to seal. With a sharp knife, indicate the middle of the dough by making a shallow cut in the center of the log. Make five evenly-spaced shallow cuts on either side of the middle line. Working from one end, use unflavored dental floss to slice through the dough log at the five evenly-spaced cuts you made. 

Place the dough cut side down into the prepared pan. 

If you're baking them immediately, cover the pan with a clean kitchen towel and allow the dough to rise for 45 minutes to one hour, or until the dough doubles in size. If you're baking the next morning, cover the dough and refrigerate overnight. Remove the pan from the refrigerator and allow the rolls to rise for an hour or more, until the dough is double in size.

Bake at 375º for 20-25 minutes or until the rolls are just baked through and light golden brown. Be careful not to overbake.

While the rolls are baking, prepare the glaze by combining the powdered sugar, 1/4 cup freshly-squeezed orange juice, orange zest and melted butter in a medium-sized bowl and whisking to combine. Thin with additional orange juice to desired consistency.

Allow the rolls to cool slightly and then drizzle the glaze over the top. Serve immediately.

Recipe Notes

Extra rolls can be stored at room temperature for up to three days, though they'll taste best straight from the oven.

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