Sweet Orange Buns

  • Serves

    serves 12


Home cook Linda Worsley gave us the recipe for these luscious buns filled with fragrant orange-flavored butter. This recipe first appeared in the 2012 SAVEUR 100, with the article Sweet Orange Buns.


  • 1 14 cups milk, heated to 115°
  • 1 (1/4-oz.) package active dry yeast
  • 13 cup sugar
  • 2 tbsp. unsalted butter, melted, plus 16 tbsp., softened
  • 1 12 tsp. kosher salt
  • 1 egg, lightly beaten
  • 4 cups flour
  • 12 cup packed light brown sugar
  • 13 cup orange zest (from about 4 oranges)
  • 3 cups confectioners' sugar
  • 1 tsp. orange extract
  • 1 tsp. vanilla extract
  • 1 tbsp. fresh orange juice


Step 1

Make the dough: Combine milk and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Stir in sugar, melted butter, 1 tsp. salt, and egg; add flour, and mix on low speed until dough forms. Increase speed to medium-high; knead until smooth, about 8 minutes. Cover with plastic wrap; let sit until dough doubles in size, about 1 1⁄2 hours. Meanwhile, beat softened butter, brown sugar, and zest in a bowl on high speed of a mixer until smooth, about 2 minutes. Add remaining salt, confectioners' sugar, and extracts; beat until smooth, about 2 minutes. Transfer 1⁄4 cup filling to a bowl; stir in juice to make an icing. Set filling and icing aside.

Step 2

Transfer dough to a work surface; using a rolling pin, roll dough into an 18″ × 10″ rectangle, and spread filling evenly over dough. Lift up bottom edge of dough and roll it into a log; trim ends and cut log into 12 rounds. Transfer rounds cut side up to a greased 9″ × 13″ baking dish; cover with plastic wrap. Chill 6 hours or overnight.

Step 3

Heat oven to 375°. Uncover rolls and bake until golden brown, about 25 minutes. Drizzle icing over rolls before serving.

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