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Lemon-Orange Rolls

Lemon-Orange Rolls

If you don't have four miniature muffin pans, you can rise and bake these little rolls in batches; just be sure to keep the extra portions of dough in the refrigerator until you're ready to fill the pans again.

Southern Living MARCH 2005

  • Yield: Makes 4 dozen miniature rolls
  • Prep time:20 Minutes
  • Rise:20 Minutes
  • Bake:10 Minutes


  • 1 (16-ounce) package hot roll mix
  • 1/4 cup butter, softened and divided
  • 2/3 cup granulated sugar
  • 2 tablespoons grated orange rind
  • 1 tablespoon grated lemon rind
  • 2 cups powdered sugar
  • 1/4 cup orange juice


Prepare hot roll dough according to package directions.

Divide dough into 2 equal portions. Roll 1 portion of dough into a 12- x 8-inch rectangle on a lightly floured surface. Spread with 2 tablespoons butter.

Stir together granulated sugar and grated rinds; sprinkle half of sugar mixture evenly over butter on rectangle. Roll up rectangle, jelly-roll fashion, starting at a long edge. Repeat procedure with remaining half of dough, 2 tablespoons butter, and remaining half of sugar mixture.

Cut each roll into 1/2-inch-thick slices, and place in lightly greased miniature muffin pans.

Cover and let rise in a warm place (85°), free from drafts, 20 minutes.

Bake at 375° for 8 to 10 minutes or until golden. Remove from pans, and place on wire racks.

Stir together powdered sugar and orange juice until smooth; spoon evenly over tops of rolls.

Note: For testing purposes only, we used Pillsbury Hot Roll Mix. Look for it in the cake mix section of your grocery store.


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Lemon-Orange Rolls recipe