Orange Buns

Orange Buns

DeeDee 0

"You can make these into braids or buns. Frost with an orange icing and sprinkle some nuts on top, if desired."

Ingredients 2 h 50 m {{adjustedServings}} servings 141 cals

Serving size has been adjusted!

Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Stir butter and 1 teaspoon sugar into the hot milk until butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 minutes.
  2. When mixture is creamy, transfer to a large mixing bowl. Mix in 2 cups of bread flour. Add 1/2 cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, mixing well after each addition, until it pulls away from the sides of the bowl.
  3. Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. If time permits, you can punch dough down, cover it, and let it rise again.
  4. Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 minutes.
  5. Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper.
  6. Shape each piece of dough into braided loaves or buns; place on baking sheets. Let rise until doubled, about 30 minutes.
  7. Bake until rolls or loaves are golden brown, 10 to 12 minutes for individual buns, about 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.
Tips & Tricks
How to Make Orange Supremes

See how to separate oranges into beautiful, pith-free segments.

Cranberry Orange Relish with Orange Liqueur

This tart, sweet relish needs no cooking, and the liqueur packs a subtle punch.


  • Cook's Note:
  • I made 1 braid, 12 cinnamon buns, and 12 butterhorns with this recipe.
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Reviews 4

  1. 5 Ratings

Gaylene Blackburn

I had made these rolls for years when my kids were little. We called them sunshine rolls and always had them christmas morning. The only difference is I made into small rolls and rolled them in a little sugar and orange zest. They are wonderful. I was happy to find this as I lost the recipe and would like to start this tradition again,only this time with my grandkids.


I love making bread with my bread machine, and when I found this recipe I got super excited. It sounded delicious! I did make a few slight changes as I did not have any oranges to zest, but I found that it did not need it. Also, I found that I only needed 5 1/3 cups of bread flour. I threw all my ingredients into my bread machine (wet ingredients first, dry on top, and then make a funnel in the dry ingredients to add your yeast) and set it to my dough setting. After it was done rising the first time, I rolled my doll out on a lightly floured surface to about a 1/3 of a inch of thickness. I then rubbed butter on it a la cinnamon roll style and very lightly sprinkled white sugar on it. I took my pizza cutter and cut my dough into little squares and then pinched the dough into a ball so that the butter and sugar is on the inside (this is how I make rolls). I put them in 9 inch greased cake pans and then covered them with clean dish towels for an hour. Remember to let them rise in a warm place. Mine happened to be on my stove under my hood lights. I then baked them at 350 degrees (my oven is electric and runs hot for some reason) for 10 to 11 minutes. They make EXCELLENT dinner rolls—slightly sweet, but so soft and chewy. I highly recommend this recipe. Delicious.

"Chef" Bella

Very time consuming, but worth it! My sister and I have been making this bread for special occassions for years...YUMMY!