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Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Lemon-Orange Rolls

If needed, you can bake these miniature rolls in batches--just refrigerate any extra dough while you wait to refill the pans.

Southern Living NOVEMBER 2011

  • Yield: Makes 4 dozen
  • Hands-on:30 Minutes
  • Total:1 Hour


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


1. Prepare roll mix 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 Tbsp. butter.

2. Stir together granulated sugar and next 2 ingredients; sprinkle half of sugar mixture over butter on dough rectangle. Roll up rectangle, jelly-roll fashion, starting at 1 long side. Repeat procedure with remaining dough, butter, and sugar mixture.

3. Cut each roll into 1/2-inch slices, and place slices in cups of 4 lightly greased 12-cup miniature muffin pans. Cover and let rise in a warm place (85°), free from drafts, 20 minutes.

4. Preheat oven to 375°. Bake rolls 10 to 12 minutes or until golden. Remove from pans to wire racks, and let cool 5 minutes.

5. Stir together powdered sugar and orange juice until smooth; drizzle over tops of rolls.

Note: We tested with Pillsbury Specialty Mix Hot Roll Mix.


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Lemon-Orange Rolls recipe