Orange Sweet Rolls
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Soft, fluffy sweet rolls filled with a cinnamon-orange filling and topped with a sweet orange glaze. These orange sweet rolls take just over two hours to make and no proofing of the dough is required because everything happens in the slow cooker as the rolls bake.
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As much as I love my cranberry orange sweet rolls, sometimes you just want a sweet roll without all the fuss. Right?
These orange sweet rolls solve all your woes when it comes to working with yeast dough. They are made in the slow cooker so they don’t require rise time.
Can you believe it? It’s become my favorite way to make things like slow cooker monkey bread.
Using the slow cooker method decreases the prep time so you can enjoy sweet rolls sooner. The rising and baking happen in the slow cooker in just two hours.
The dough for these sweet rolls comes together quickly and easily. Mix it up in a stand mixer fitted with a dough hook attachment and you won’t need to knead it.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Milk: Whole milk works best for sweet rolls.
- Sugar: Granulated sugar goes into the dough, brown sugar is used for the filling, and powdered sugar is used for the icing.
- Yeast: Use instant yeast for this slow cooker recipe.
- Flour: Bread flour is preferred but all-purpose will also work.
- Butter: Unsalted butter is best for baking.
- Egg: You only need one egg for binding.
- Vanilla: Pure vanilla extract will taste the best.
- Orange zest: The zest goes into the filling and icing.
- Cinnamon: This is added to the filling for warm flavor.
- Orange juice: Freshly squeezed will taste the best!
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the dough. Proof the yeast with milk and sugar then mix all the dough ingredients together.
- Roll the dough. Roll the dough into a rectangle and brush with melted butter.
- Make the filling. Mix all ingredients for the filling together and sprinkle over the dough.
- Roll the dough. Roll the dough into a long log. Slice it into equal pieces and place in parchment lined crock pot or slow cooker.
- Bake. Cook the rolls on high for 2 hours or until done.
- Make the glaze. Whisk together all glaze ingredients and spread over warm rolls.
Tips For Success
- Use a slow cooker that is 12 quarts or larger.
- Don’t skip layering a paper towel under the lid. This will catch condensation and keep your rolls dry.
- No proofing of the dough is required. They rise as they ‘bake’ in the slow cooker.
Orange Sweet Rolls (Slow Cooker Version)
Ingredients
For the rolls
- 1 cup (240 ml) milk
- ¼ cup (50 g) granulated sugar, plus 1 teaspoon, divided
- 2 ¼ teaspoons instant yeast, 1 packet
- 2 ¾ – 3 ¼ cups (357 – 422 g) bread flour
- 1 teaspoon salt
- ½ cups (113 g) unsalted butter, melted and cooled, divided
- 1 large egg
- 1 teaspoon vanilla extract
For the filling
- ½ cup (100 g) light brown sugar, packed
- ½ tablespoon orange zest
- 1 teaspoon ground cinnamon
For the glaze
- 1 ⅓ cups (170 g) confectioners' sugar
- ½ teaspoon orange zest
- 1 tablespoon fresh orange juice
- 3-4 tablespoons heavy cream
Instructions
- Line a slow cooker with parchment paper and spray the paper lightly with nonstick cooking spray.
Make the dough
- Heat milk and 1 teaspoon of the sugar in a small saucepan until it reaches 105°F. Remove from heat and stir in the yeast. Set aside for 5 minutes, until yeast has dissolved and the mixture begins to foam.
- In the bowl of a stand mixer fitted with the dough hook attachment, stir together 2 cups of the flour, salt, and remaining sugar. Add the yeast mixture, ¼ cup of the butter, egg, and vanilla. Mix on low speed until combined. With the mixer on low speed, add the remaining flour, ¼ cup at a time, until a soft dough forms. You may not need all the flour. The dough will be ready when it no longer sticks to the sides of the mixing bowl. It should feel soft but not sticky. Turn the dough out onto a lightly floured surface and let rest for 10 minutes.
Make the filling
- In a small bowl, combine the brown sugar, orange zest, and cinnamon.
- Roll the dough out into an 8×13 inch rectangle. Gently brush the remaining butter over the dough and sprinkle the filling evenly over the butter. Starting with the long side, tightly roll the dough into a log and pinch the seam to seal.
- Place the roll, seam-side down, on a cutting board. Cut the dough into 10 to 12 equal pieces and arrange them inside the prepared slow cooker. Place a double layer of paper towel under the lid to prevent condensation from dripping onto the rolls.
- Turn the slow cooker on high and cook for 2 hours or until the rolls are cooked through. Remove the rolls by lifting them out with the parchment paper.
Make the glaze
- In a small bowl, combine the confectioners’ sugar, orange zest, orange juice, and heavy cream. Drizzle the glaze over the rolls while they are still warm and serve right away.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
I’d like to have these fresh baked for breakfast. Can I leave the cinnamon rolls in the slow cooker bowl and place it in the refrigerator overnight and put it in the slow cooker in the morning, say 7am, they would be ready for Breakfast at 9am? What do you think about that?
I’ve not tested this method and can’t give advice on how it will turn out. But the dough is super quick to put together and doesn’t require hours of rising. So it only takes about 30 minutes to put the recipe together.