Is there anything better than a warm kitchen when it’s chilly outside? I’ve been craving all the COZY vibes lately, and while I love a classic cinnamon roll, these Sourdough Orange Rolls just feel like a little burst of sunshine!

They are brighter, fresher, and exactly what we need to get through mid-winter. A huge shoutout to Amy Bakes Bread for the amazing base recipe... I just couldn’t help putting a little spin on them!

Making it EXTRA

You know I can’t leave a recipe alone! While Amy’s original version is incredible, I made a few tweaks to make these extra indulgent and "user-friendly" for my fellow busy bakers:

• The Starter: Amy recommends a "Stiff Sweet Levain" (which takes 10-12 hours), but I went straight in with my ACTIVE STARTER. It’s faster and works like a charm!

• The Dough: I added an EXTRA 20g of granulated sugar to the dough for a slightly sweeter, softer crumb.

• The Filling: This is the BIG one. I did a 50/50 split of brown and white sugar for a deeper, caramelized flavor, and then... I DOUBLED THE FILLING. Because life is too short for a dry orange roll!

Sourdough Orange Rolls

Dough

• 440g warm whole milk

• 113g unsalted butter, melted

• 2 large eggs

• 950g bread flour

• 135g granulated sugar

• 12g salt

• 1/2 cup active sourdough starter

Orange Roll Filling

• 330g filling (50/50 brown and white sugar)

• 113g unsalted butter, softened

• Zest of 2-3 fresh oranges

Orange Roll Frosting

• 57g cream cheese, softened

• 113g unsalted butter, softened

• 250g powdered sugar

• 30g orange juice

• 1 T. orange zest

Mix & Rise

Grab your mixer and combine the warm milk, melted butter, eggs, bread flour, and salt along with my sugar boost!

Since we’re using active starter, mix until the dough is tacky and passes the windowpane test. Let it bulk rise in a warm spot (about 78°F) for about 4 hours until it’s doubled, smooth, and super fluffy.

The Spread & Shape

Roll your dough into a large rectangle. Mix your softened butter with the sugar blend and orange zest. Slather on that DOUBLE portion of goodness!

PRO TIP: After I put on the filling, I love to cut strips with a pizza cutter and then roll each strip into a roll. I will never go back to making a log and cutting it because the rolls look so pretty and perfect this way!

Slice & Proof

Arrange your beautiful rolls in a pan. Cover them with your 10x14 Dish Cover and let them proof for 3–4 hours. I let mine rise and then stuck them in the fridge so I could bake them right away in the morning for fresh, warm rolls right out of the oven!

Bake & Glaze

Bake at 350°F for 20–25 minutes until light golden brown. While they bake, whip up that orange-cream cheese frosting. Glaze them while they’re still warm so it seeps into every citrusy swirl for a roll that is absolutely IRRESISTIBLE!

Adapted from Amy Bakes Bread

Shop the Look!

Want your kitchen to look as good as it smells? Here’s what I’m using:

• Quilted Checkerboard Waffle Towel: For those cozy, textured kitchen vibes.

• 10x14 Dish Covers: Seriously, you need these for your rolls!

• Bread Bags: In case you actually have leftovers to share (highly unlikely!), our fan-favorite bread bags are finally BACK IN STOCK to keep your bakes fresh!

Come See Us!

I am SO EXCITED to officially invite you to our sister store opening in Stuart on February 26-28! It’s going to be such a celebration and I’d love to see your faces there!

And if you want to keep the magic going all season long, make sure you’re on the list for our The Deerly Loved Club boxes for April! Trust me, it’s going to be our BEST one yet! There's some serious April magic coming that you won't want to miss!