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Orange Creamsicles were one of my favorite popsicles growing up. I’m definitely not the only one, either. I mean, what’s not to love? The combination of creamy vanilla ice cream and that crunchy orange shell worked perfectly together. These Orange Creamsicle Rolls are what you get when you re-imagine the fan favorite ice cream treat as a soft, fluffy sweet roll with the same citrus-y, creamy combo.
Every layer of this recipe is loaded with orange flavor, and it’s pretty straight-forward and easy to make. It starts with a super soft orange dough, then a zesty orange filling and finally, the best part: a creamy orange vanilla glaze. The key ingredient in the glaze is condensed milk, which gives it the creamy and sweet flavor profile reminiscent of the nostalgic ice cream bar. If you love this combo in a frozen treat, you’re guaranteed to love it in a sweet roll.
Soft and Fluffy Orange Creamsicle Rolls
Equipment
- 1 whisk
Ingredients
Dough
- ¼ cup unsalted butter, melted
- 1 cup milk, warmed up (between 100℉-110℉; see Note 1)
- ¼ cup granulated sugar
- ½ tsp salt
- 2 tsp active dry yeast (instant yeast works too; see Note 2)
- ⅓ cup freshly squeezed orange juice
- 1 ½ tsp orange zest (see Note 3)
- 3 cups all purpose flour, plus about ¼ cup for kneading
- Cooking spray or butter, for greasing
Filling
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 ½ tsp orange zest
Orange Cream Glaze
- 1 cup sweetened condensed milk
- ⅔ cup powdered sugar
- 3 tbsp freshly squeezed orange juice
- 1 ½ tsp orange zest
- 1 tsp vanilla extract
Instructions
For the Dough
- In a large bowl, whisk together the butter, milk, sugar and salt until combined; add the active dry yeast and whisk gently (see Note 1)
- Set aside for 10-15 minutes until foamy (skip this step if you’re using instant yeast or let it sit for just a few minutes to ensure the instant yeast is active)
- Zest and juice 3 oranges; divide the juice and zest according to the above ingredient list (you’ll have leftover juice so save it to drink)
- Mix ⅓ cup orange juice and 1 ½ tsp orange zest into the yeast mixture
- Add the flour and mix until a sticky dough forms
- Flour a large work surface and dump out the dough; knead for 6-8 minutes, adding about an extra ¼ cup flour, until no longer sticky and springy when poked
- Cover with a damp clean towel and let the dough rise for about 1-2 hours or until doubled in size
- Grease a 9”x13” baking dish with cooking spray or butter and set aside
- Transfer dough to the work surface then roll into a large rectangle about ½” thick (the exact size doesn’t matter but it should be around 10”x16”)
For the Filling
- In a small bowl, mix butter, sugar and orange zest until combined
- Spread the filling all over the dough, ensuring the dough is covered all the way to the edges
- Cut into 9-12 equal strips then tightly roll each and place in the baking dish; cover with the same towel and set aside for 30 minutes until rolls have increased in size by 50% (see Note 4)
- Preheat oven to 350℉
- Bake rolls for 22-25 minutes or until tops are lightly golden
For the Glaze
- While the rolls are in the oven, whisk together condensed milk, orange juice, zest, vanilla and powdered sugar in a medium bowl until smooth (it's going to look like a lot of glaze, but don't worry; you want the rolls to be very well covered)
- Let rolls cool for 10 minutes then pour glaze all over, tilting the pan to make sure it gets in every crevice
- Let sit for 5 minutes to allow the glaze to harden slightly and serve
Notes
Nutrition
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