mom's famous orange rolls and buttercream frosting - Color Me Meg

mom’s famous orange rolls and buttercream frosting

    best orange sweet rolls butter cream frosting
easter weekend is notoriously one of my favorites.
it’s a time to reconnect with my family,
to remember who i am and why i’m here…
it’s uplifting and bright and colorful and happy.
 best orange sweet rolls butter cream frosting 2
every year, easter weekend growing up,
we went to a neighborhood egg hunt
egg hunt, yes,
but also lots of cheesy carni games, set up by parents,
and lots of moms set up with home-baked naughtiness bright and early in the morning
to replenish after our sprints into the retention basin where the 1000s of eggs were hidden
for us kids to “find”…
{not many places to hide that many eggs in a huge empty field of short grass…}
my mom, up until this year, got up that saturday, every year, at some obscene hour
and made dozens and dozens of these gooey and perfect orange rolls.
best orange sweet rolls butter cream frosting 3
we have friends and family, and neighbors,
who, like me, will probably never be able to separate easter from orange rolls
because of my mom and these rolls.
 best orange sweet rolls butter cream frosting 4
so it was only fitting that we make them to take to our family dinner this weekend.
i was homesick, thinking of my mom, my dad,
and how much i wish i was sending my own little ones down into that cool retention basin
and enjoying a roll, thinking of all of my blessings with family close…
i hope your easter was great.
best orange sweet rolls butter cream frosting 5
mom’s famous orange rolls and buttercream frosting

mom’s famous orange rolls and buttercream frosting


  • orange rolls:
  • 2 Tbsp yeast
  • 2.5 cups warm water
  • 1/2 cup butter
  • 2 eggs
  • 1/2 cup sugar
  • 1/3 cup powdered milk
  • 8 cups flour (1 full bag Batter for Bread flour)
  • 1 Tbsp salt
  • butter cream frosting:
  • 1/8 cup butter
  • 8oz of powdered sugar,
  • juice of 4 oranges

what to do

1. dissolve yeast in warm water and sprinkle with sugar. let sit for a few minutes.

2. add eggs, sugar, butter, 2 cups flour, powdered milk and salt. beat until smooth.

3. add remaining flour until it pulls away from the edges. knead 10 minutes. let rise. {about 40 minutes} punch down.

4. roll out into 2 large rectangles as for cinnamon rolls. generously spread butter, sugar, and the zest from 4 large oranges. roll and cut about 1 and 1/2 inch rolls and arrange on a cookie sheet @ 12 per sheet.

5. let rise until double their size. bake @ 350 until lightly browned (about 16-18 minutes). let cool for a few minutes then top with orange butter cream frosting below {while rolls are warm}.


cream butter and sugar, add enough orange juice to make think frosting consistency,

spread on the rolls while warm.



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About Meg

I am Meg. A health and fitness coach, a color lover, and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE cooking together and doing home projects. We blog about our [mostly] healthy food and DIY adventures from sunny Arizona with our 3 cutie kids. Email me at colormemegblog at gmail dot com to work with me!

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