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Orange Buns

"You can make these into braids or buns. Frost with an orange icing and sprinkle some nuts on top, if desired."
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2 h 50 m servings 141 cals
Original recipe yields 30 servings (2 - 1/2 dozen)


  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Stir butter and 1 teaspoon sugar into the hot milk until butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 minutes.
  2. When mixture is creamy, transfer to a large mixing bowl. Mix in 2 cups of bread flour. Add 1/2 cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, mixing well after each addition, until it pulls away from the sides of the bowl.
  3. Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. If time permits, you can punch dough down, cover it, and let it rise again.
  4. Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 minutes.
  5. Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper.
  6. Shape each piece of dough into braided loaves or buns; place on baking sheets. Let rise until doubled, about 30 minutes.
  7. Bake until rolls or loaves are golden brown, 10 to 12 minutes for individual buns, about 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.


  • Cook's Note:
  • I made 1 braid, 12 cinnamon buns, and 12 butterhorns with this recipe.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 6
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I had made these rolls for years when my kids were little. We called them sunshine rolls and always had them christmas morning. The only difference is I made into small rolls and rolled them in ...

Very good recipe. I cut it in half as there are only 2 of us and made it in my food processor, which I love for breads. Put in all the dry ingredients, pulse to mix, add wet ingredients and bu...

I love making bread with my bread machine, and when I found this recipe I got super excited. It sounded delicious! I did make a few slight changes as I did not have any oranges to zest, but I fo...

Very time consuming, but worth it! My sister and I have been making this bread for special occassions for years...YUMMY!

The bread was so light and fluffy! Following the cook's notes, I made a few into cinnamon rolls. I also mixed up a marmalade-chocolate sauce to go on some plain rolls! Super delicious!!!

the dough was very good.. nice consistency but I would not divide it into 3 ball.. I found I like larger buns or bread so I would divide into 2 then make bread and buns..