Sticky Orange Rolls


  • 1 recipe Basic Sweet Dough
  • ¼ cup butter melted
  • nutmeg or mace
  • ½ cup sugar
  • ¼ cup orange juice
  • ¼ cup light corn syrup or agave nectar
  • 1 tablespoon grated orange peel/zest


  1. Roll out dough on well-floured surface to an 18x12-inch rectangle.
  2. Brush with half of the butter; sprinkle lightly with nutmeg.
  3. Combine remaining butter with with sugar, orange juice, corn syrup, and zest. Spread in well-greased 13x9-inch pan.
  4. Roll up dough, starting with 18-inch side. Cut into 18 pieces. Place cut-side down into prepared pan. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
  5. Bake at 375°F for 25-30 minutes, or until golden brown. Immediately loosen edges and turn out.


1/2/2021: I made the full recipe of Basic Sweet Dough, and used half to make a half-batch of these rolls. I used agave nectar in place of the corn syrup, and I used salted butter for the pan and to brush onto the dough. I rolled out the dough to a 9x12-inch rectangle, spread with melted butter and sprinkled half with nutmeg (just to try it) and with some extra orange zest. Rolled up the dough and cut into 9 pieces. Baked in 8x8-inch pan for 21-22 minutes at 375°F, on rack 3.