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There’s something about the holiday season that makes me crave a warm, fragrant bake first thing in the morning! These Orange and Saffron Sweet Rolls have become one of my favorite make-ahead breakfast treats. They fill the kitchen with the scent of citrus and saffron and taste like sunshine wrapped in soft, buttery dough! Every year I try a new breakfast idea for my family, and this one instantly became a keeper because it hits that perfect balance of comforting and festive!
I love the combo of citrus and saffron! Saffron has a warmth and the orange brings a bright, light flavor that lifts the whole bake! Together they create rolls that taste nostalgic and new at the same time. The colors alone make me happy while I’m baking them.
These rolls are soft, fluffy, and filled with a buttery citrus-saffron mixture that melts into every swirl. If you love classic cinnamon rolls but want something lighter, brighter, and a little more special for the holidays, this is the perfect recipe to try!
Tips for Perfectly Soft Sweet Rolls
Over the years, a few small techniques have made a huge difference in how my sweet rolls turn out. Here are my go-to tips:
1. Warm but not hot liquid
If you’re using active dry yeast, keep your milk in the 100 to 110°F range so the yeast activates properly. Too hot and you’ll kill it! Too cool and the dough won’t rise!
2. Don’t rush the proof
Give the dough time to double, especially in cooler months! A slow, steady rise leads to a better final texture!
4. Crush the saffron
Breaking the threads releases more aroma and color. I like to warm a small pinch in my hands before crushing it with a spoon to release its natural oils.
5. Roll tightly but gently
You want distinct swirls without squeezing out the filling. Use a gentle, even pressure as you roll the strips of dough!
These sweet rolls are perfect for busy holiday mornings because most of the work happens the night before. Once the rolls are shaped, cover the pan tightly and refrigerate overnight. In the morning, bring them to room temperature for 45 to 60 minutes before baking. This method lets you enjoy fresh, warm rolls without waking up at dawn to start dough from scratch.
You can also freeze the unbaked rolls. Just thaw in the refrigerator overnight and rise on the counter the next day before baking.
If you’re looking to add a little brightness and warmth to your holiday breakfast lineup, these Orange and Saffron Sweet Rolls are a beautiful choice. They’re easy to make ahead, flexible enough for substitutions, and filled with flavors that feel both comforting and celebratory. I make them every year now and they never last long at the table.
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Orange & Saffron Sweet Rolls
- Total Time: 2 hours and 25 minutes
- Yield: 9 rolls 1x
Description
Soft and fragrant Orange and Saffron Sweet Rolls perfect for the holiday season. Learn tips, tricks, and easy make-ahead options for the best homemade sweet rolls.
Ingredients
Rolls
- 6 tbsp plus 2 tsp (103 g) whole milk
- 1 tbsp plus 2 tsp (25 g) heavy cream
- 1 tsp yeast (active dry or instant)
- 5 tsp (21g) granulated sugar
- 1 3/4 cup (229 g) all-purpose flour
- 1/2 tsp kosher salt
- 1/4 cup (62 g) unsalted butter, room temperature
Filling
- 50 g brown sugar
- 12–14 strands saffron
- 1 1/2 tbsp orange zest
- 1/4 tsp kosher salt
- 1 tbsp all-purpose flour
- 5 Tablespoons unsalted butter, softened
Glaze
- 1 1/3 cup (150 g) powdered sugar
- 2 tbsp honey
- 1 tbsp unsalted butter, melted
- 1 tsp vanilla
- 1 tbsp hot water
- 1/4 tsp salt
Instructions
If using active dry yeast: To make the dough, add whole milk and heavy cream to a small saucepan and warm up to between 95-104°F. Pour the warmed milk mixture into the bowl of a stand mixer or a large mixing bowl. Add yeast and granulated sugar into the bowl and stir gently. Let this sit for 5 minutes. If you use instant yeast, you do not need to warm up the milk and heavy cream and you don’t need to wait the 5 minutes!
Add all-purpose flour and salt to the wet ingredients.
If using a stand mixer: Mix on low speed for 2-3 minutes with the dough hook. Increase the speed to medium and add the butter a tablespoon at a time. Once all the butter has been added, increase the speed to high and knead for 10 minutes. The dough will be soft and elastic!
If kneading by hand: Use a spatula to mix until you have a shaggy dough, then use your hands to bring the dough together. Knead for 2-3 minutes and then add the butter in a tablespoon at a time, kneading well in between each addition. Knead on a clean surface for 12 minutes until the dough is elastic and smooth!
Place the dough into a greased bowl and cover with plastic wrap. Let the dough rise for 1 to 1 1/2 hours or until it doubles in size.
While the dough proofs, make the filling. Add brown sugar, saffron, orange zest, and salt. Use your fingers to rub the zest into the sugar for 1 minute. Add flour and butter and mix with a spatula until well combined. Set aside.
Grease a 9-inch square pan with butter and set aside.
Punch the dough down and roll the dough out into an 8×13.5-inch rectangle. Dust the dough with flour if needed. Spread the orange saffron filling out onto the dough, leaving a 1/2-inch border around the edge. Slice the dough into nine 1.5 x 8-inch strips. Gently roll each strip up and place each roll into the greased baking pan. Cover with plastic wrap and proof until the dough doubles in size, about 20-35 minutes if you are making these ahead of time. You can place them in the fridge overnight.
Preheat over to 350°F.
Bake for 20-23 minutes or until the rolls are lightly golden brown.
Once the sweet rolls come out of the oven, make the glaze. Mix together powdered sugar, honey, and 1honey, vanilla, hot water, and salt until it’s a thick, smooth glaze. Spread the icing onto the warm rolls and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes + proof time
