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Orange Blossoms

Author: legacy, updated by Susan Reid

Orange Blossoms Recipe

These tender pull-apart buns are drizzled with a sunny citrus glaze. The recipe makes two pans: one to keep and another to share.

At a glance

Nutrition information


Choose your measure:



  • 1 cup confectioners' sugar OR 1 cup Baker's Special Sugar, sanding, or castor sugar (See "tips", below.)
  • 1 1/2 to 2 tablespoons orange juice


  1. For the dough: In a large bowl, combine the ingredients in the order listed and mix until. soft, smooth dough forms. Turn the dough out on a lightly floured surface ad knead it for 7 minutes, or knead in a stand mixer at medium-low for 5 minutes. The dough should be soft but not sticky.
  2. Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours; it'll be puffy (it won't quite double in bulk).
  3. Deflate the dough and turn it out onto a greased work surface. Divide it into 24 golf ball-sized pieces, about 1 3/8 ounces (39g) each.
  4. Roll the dough into balls, and place into two greased 9" round cake pans.
  5. Cover the pans with lightly greased plastic wrap and allow let rise at room temperature for 1 1/2 hours, until puffy.
  6. Toward the end of the rise, preheat the oven to 350°F.
  7. If desired, snip a cross in the top of each roll in a star pattern, cutting 1/2" deep, to make "petals."
  8. Bake the rolls for 20 to 23 minutes, or until they're a light, golden brown.
  9. Remove from the oven, and Let cool in the pan for 10 minutes before transferring the rolls to a rack to finish cooling completely.
  10. For the glaze: Combine the sugar and orange juice until smooth; drizzle the glaze over the lukewarm rolls.
  11. Store, covered on the counter for up to 3 days, or freeze for longer storage.
  12. Yield: 2 dozen rolls

Nutrition Information

  • Serving Size 1 roll, 47g
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 121
  • Calories from Fat 9
  • Total Fat 1g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 11mg
  • Sodium 136mg
  • Total Carbohydrate 24g
  • Dietary Fiber 1g
  • Sugars 8g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.