Mini Orange Rolls Crescent Dough (Printable Version)

Pillowy mini rolls with zesty orange sugar filling and citrus glaze, ready in just 30 minutes.

# Needed Ingredients:

→ Dough

01 - 1 can (8 oz) refrigerated crescent roll dough

→ Filling

02 - 2 tablespoons unsalted butter, softened
03 - 1/4 cup granulated sugar
04 - 1 tablespoon orange zest
05 - 1/2 teaspoon pure vanilla extract

→ Glaze

06 - 1/2 cup powdered sugar
07 - 1 to 2 tablespoons fresh orange juice
08 - 1/2 teaspoon orange zest, optional

# Steps:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - Unroll the crescent dough on a clean surface and pinch perforations to seal, forming one large rectangle.
03 - In a small bowl, combine the softened butter, granulated sugar, orange zest, and vanilla extract until well blended.
04 - Evenly spread the orange filling mixture over the entire dough rectangle.
05 - Starting from the longer side, tightly roll up the dough into a log. Using a sharp knife, slice into 12 equal pieces.
06 - Arrange the rolls with cut-side facing up on the prepared baking sheet or in the mini muffin tin.
07 - Bake for 13 to 15 minutes until the tops are golden brown.
08 - While rolls bake, whisk together powdered sugar and orange juice, adding juice gradually until achieving a pourable consistency. Stir in orange zest if desired.
09 - Allow rolls to cool for 5 minutes, then drizzle with orange glaze. Serve warm.

# Expert Advice:

01 -
  • They taste like you spent an hour in the kitchen when really you were done before your second cup of tea.
  • That bright citrus flavor hits different when you use real orange zest—it feels fancy but tastes effortless.
  • Mini portions mean you can have one warm roll without the guilt of polishing off an entire batch.
02 -
  • Don't skip pinching those crescent perforations closed or your rolls will separate into layers instead of staying cohesive—I learned this the hard way and ended up with fancy flakes instead of proper rolls.
  • The orange zest truly is non-negotiable; bottled zest tastes like cardboard compared to fresh, and this recipe is all about that bright citrus moment.
03 -
  • Toast your zester over the orange before zesting—sounds weird, but the warmth helps release more essential oils and makes the zest more fragrant and flavorful.
  • If your glaze is too thick, add juice drop by drop rather than pouring; it's much easier to thin than to thicken, and a too-thick glaze looks sad and clumpy.
Go Back