So let me tell you something — these sweet rolls? They’re my “people are coming over and I don’t know what I’m doing but I want it to smell like I do” kind of recipe.
The first time I made them, I had to borrow a rolling pin (mine was lost somewhere in the back of the pantry behind a fondue pot I haven’t touched since ’09), and I used a wine bottle instead. Worked like a charm, and honestly? That might be my signature now.
They’re a little fussy, I won’t lie — there’s rising and rolling and twisting involved — but it’s the good kind of fussy. The kind that makes your house smell like butter and oranges. The kind that makes you feel like a proper baker even if your apron’s on inside out.
Why You’ll Love ‘Em (Even if You’re Not a “Baker”)
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They’re showstoppers – Look at those pretty spirals! Your family will think you went to pastry school.
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The flavor hits that sweet-spot balance – Not too sugary, just enough citrus.
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They freeze well – If you’re not feeding a crowd, stash a few for later.
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Orange and almond? Come on. It’s giving holiday brunch in pajamas.
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They make your house smell like you live inside a bakery. Enough said.
Ingredient Notes
(aka: what you need and what you can get away with)
For the dough:
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All-purpose flour – You’ll need about 4 to 4½ cups, but don’t dump it all in at once. Start with 2, then work your way up.
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Sugar – We use a bit in the dough and save some for the filling.
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Salt – A non-negotiable. Even in sweet stuff.
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Orange zest – Zest 1–2 oranges, depending on how citrusy you’re feeling. And yes, fresh zest makes a big difference.
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Yeast – Just the regular active dry stuff. Two packets.
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Milk – Whole milk is best, but if 2% is what you’ve got? Use it.
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Butter – Unsalted, melty in the dough, soft in the filling. (And probably on your counter anyway.)
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Egg – For structure and a little richness.
Filling:
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Powdered sugar – It blends easier than granulated.
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More butter – Softened, not melted. You want it to spread, not slide.
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Almonds – Ground up pretty fine. If you’ve got almond flour? Use it. If not, blitz whole almonds in a food processor.
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Cinnamon & Nutmeg – Just a pinch of each for warmth.
Glaze:
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Powdered sugar + orange juice – That’s it. Simple, bright, and ties it all together.
How to Make These Without Losing Your Mind
Step 1: Start the Dough
In a big bowl, mix 2 cups flour, ⅓ cup sugar, salt, orange zest, and yeast. Set it aside while you warm the milk and butter.
In a small saucepan, warm milk and butter over low heat until the butter is mostly melted and the milk feels warm but not hot. Like… comfortable bathwater. If it feels hot on your finger, it’s too hot for the yeast.
Pour that into the dry mix, toss in your egg, and beat everything together with a mixer for a couple minutes. It’ll be goopy. That’s fine.
Now start adding the rest of the flour — maybe a half cup at a time — until the dough starts pulling away from the bowl. You might need a little less than 4½ cups, you might need a smidge more. Use your judgment. You’re aiming for soft, smooth, and just a tiny bit tacky.
Cover the bowl with a towel or plastic wrap and let it rise somewhere warm for about 40 minutes, or until doubled. If it’s cold in your kitchen (like mine always is), I stick it in the oven with just the light on.
Step 2: Make the Filling
Mix powdered sugar, soft butter, ground almonds, cinnamon, and nutmeg in a bowl. It should look like thick almond paste.
You could honestly just eat this with a spoon. I won’t tell anyone.
Step 3: Roll, Fill, Twist
Once your dough’s puffed up, punch it down gently (yes, actually punch it — it’s fun). Roll it out into a rough rectangle, about 22×12 inches. Doesn’t have to be perfect.
Spread the almond filling on one long half of the dough. Fold the other half over like a blanket.
Now, using a sharp knife or pizza cutter, cut the dough crosswise into 20 to 22 skinny strips.
Take each strip, twist it a few times, then curl it into a little cinnamon-roll-like spiral. Tuck the ends underneath.
Place them on parchment-lined baking sheets with a little breathing room. Cover and let them rise again for 30–45 minutes.
Step 4: Bake & Glaze
Preheat the oven to 375°F.
Bake the rolls for about 9–12 minutes, just until they start to turn golden. Meanwhile, stir together your glaze — just powdered sugar and orange juice.
Pull the rolls out, brush them with the glaze while they’re still hot, and put them back in the oven for 3–5 more minutes to finish browning.
Now go sit down for a minute — you’ve earned it.
