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Pull-Apart Orange Rolls

  • yield: Makes 20




  • 2 envelopes active yeast (2 scant tablespoons)
  • 1/4 cup warm water mixed with a pinch of sugar
  • 1 cup scalded milk, cooled slightly
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons salt
  • Finely grated zest of 2 oranges
  • 1/4 cup vegetable shortening
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 2 1/2 cups confectioners' sugar
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons freshly squeezed orange juice
  • Vegetable oil cooking spray, for bowl and tins


  1. Step 1

    In a mixing bowl, sprinkle yeast over sugar water; let stand until foamy, about 5 minutes. Add milk, eggs, granulated sugar, salt, half the zest, and shortening. Slowly add flour, mixing until combined. Knead until shiny and elastic, 3 to 5 minutes. Place in an oiled bowl; cover with plastic. Let rise until doubled in bulk, about 1 1/4 hours.

  2. Step 2

    Preheat oven to 350 degrees. Make filling: In a small bowl, mix remaining zest, 1/2 cup confectioners' sugar, and butter. On a well-floured work surface, gently knead dough 3 to 4 times to release air pockets. Roll out dough to an 18-by-14-inch rectangle, dusting with flour as needed. Brush some of the filling over bottom half; fold to enclose. Brush half with filling, and fold again to enclose. Let rest about 5 minutes.

  3. Step 3

    Roll out dough again to a 16-by-10-inch rectangle. Brush half with remaining filling, and fold. Cut into small squares (about 2 inches). Place squares in coated muffin tins, with layers facing up. Let rise until almost doubled in bulk, 12 to 15 minutes.

  4. Step 4

    Bake until golden, about 15 minutes. Remove from oven; let rest 1 minute in tin, then transfer rolls to a cooling rack.

  5. Step 5

    Make a thick icing by whisking together remaining 2 cups confectioners' sugar and the juice. Drizzle over cooled rolls. Serve.

Martha Stewart Kids, Winter/Spring

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Reviews (3)

  • Neilla 28 Jan, 2011

    I made these with lemons instead, so delicious, I used 3 lemons to have enough rind - scrumptious

  • Cranberry07 11 Sep, 2008

    Yummy! I just made these this morning and they were delicious! I like the icing to be thick, but not as thick, so I added some additional fresh squeezed OJ...
    These come highly recommended! I think they are going to be wonderful as a snack as well later in the day...

  • dberland 5 Jan, 2008

    This recipe calls for 2 tablespoons of orange juice and 2 cups of confectioners sugar for the icing. 2 tablespoons of orange juice isn't enough. I added between 1/4 to 1/2 of a cup of orange juice to the icing to get it the consistency that it needed. Otherwise, this is a great recipe.