Mini Orange Rolls Soft Pillowy (Print Version)

Pillowy mini rolls with a bright orange sugar filling and citrus glaze, perfect for a quick treat.

# Ingredient List:

→ Dough

01 - 1 can (8 oz) refrigerated crescent roll dough

→ Filling

02 - 2 tablespoons unsalted butter, softened
03 - 1/4 cup granulated sugar
04 - 1 tablespoon orange zest from 1 large orange
05 - 1/2 teaspoon pure vanilla extract

→ Glaze

06 - 1/2 cup powdered sugar
07 - 1 to 2 tablespoons fresh orange juice
08 - 1/2 teaspoon orange zest, optional

# Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - Unroll crescent dough on a clean surface and pinch all perforations together to seal, forming one large rectangle.
03 - In a small bowl, combine softened butter, granulated sugar, orange zest, and vanilla extract, stirring until well blended.
04 - Spread orange filling mixture evenly across the entire dough rectangle.
05 - Starting from the longer side, roll dough tightly into a log shape. Using a sharp knife, slice into 12 equal pieces.
06 - Place rolls cut-side up on prepared baking sheet or arrange in mini muffin tin.
07 - Bake for 13 to 15 minutes until golden brown throughout.
08 - While rolls bake, whisk powdered sugar and orange juice together, adding juice gradually until glaze reaches pourable consistency. Stir in orange zest if desired.
09 - Cool rolls for 5 minutes after removal from oven. Drizzle with orange glaze and serve warm.

# Expert Tips:

01 -
  • They come together in 30 minutes flat, which means you can surprise someone with homemade pastries on a lazy morning.
  • The bright citrus flavor feels special and unexpected, nothing like the usual sugar-bomb breakfast roll.
  • Using crescent dough removes all the intimidation—no yeast, no rising, no worry about getting it just right.
02 -
  • Fresh orange zest is absolutely essential—it's what transforms these from pleasant rolls into ones people actually talk about days later.
  • Don't over-thin your glaze with too much orange juice at once; you can always add more, but you can't take it back.
03 -
  • Softened butter matters—take it out of the fridge 15 minutes before you start so it spreads without resistance and mixes evenly with the sugar and zest.
  • The glaze will thicken as it cools, so if you make it ahead, you might need to loosen it with another teaspoon of juice before drizzling.
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