We love anything flavored with fresh oranges! These orange pull aparts are right up there among our favorites. They taste like orange rolls, only better! You get that fresh warm bread, but the pieces are coated in an orange sugared buttery caramel. Can you say YUM?!
Easy to make for your next brunch
Orange pull aparts are perfect fare for your next breakfast or brunch. Everyone loves this special sweet roll combination. They are easy to make and so scrumptious! We make them in a bundt pan or angel food cake pan because we like the ring shape and they bake evenly. You could actually make them in a loaf pan or cake pan, but the middle might be a bit doughy when the outer portion is finished baking.
Use roll dough
You can use a favorite roll dough recipe like our homemade dinner rolls dough. Or, you can take a short cut and use frozen roll dough like Rhodes or Bridgeport. It’s easy to cut apart frozen dough with kitchen shears once the dough is partially thawed.
Coat the dough balls in sugar and orange zest
Next, mix granulated sugar and orange zest together in a large bowl. Dip each dough piece into the zest/sugar mixture and place in baking pan.
Buttery orange syrup
In a medium saucepan, melt butter and brown sugar on stove over medium heat, stirring constantly. Cook for 2 minutes once butter has melted; add orange juice and orange zest, and stir to combine.
Pour the butter-brown sugar mixture over rolls in pan. Then place that bundt or angel food pan on cookie sheet and bake for 30-35 minutes.
Remove from oven and let the pan cool 5 minutes, then invert it onto a plate or platter. You may need to coax the rolls a bit by loosening the edges and giving a few taps.
Do you want glaze?
We think it’s sugary enough just like this. If you’d like just a bit more, add our optional glaze and pour it over the inverted ring of roll bits. Serving the orange pull aparts warm is a great idea!
Make ahead option
If you want to make the pull aparts the night before and bake in the morning, just cover the pan in plastic wrap and put it in the refrigerator. In the morning, set the pan out at room temperature for 30 minutes, then follow baking directions. We promise, these are a hit wherever they go! How about trying them for Mother’s Day breakfast?
Check out these other brunch recipes!
- Morning Glory Muffins
- Cherry Cream Cheese Braid
- Cranberry Almond Baked French Toast
- Herbed Cheese and Heirloom Tomato Tart
- Party Punch
- Lemon Tarragon Pasta Salad
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- Use home made roll dough (to make 24 rolls) or 24 balls of roll dough (such as Rhodes); thawed
- 3/4 cup granulated sugar
- zest of 2 oranges
- pinch salt
- juice of 2 oranges (about 1/3 cup)
- ½ cup butter (1 stick)
- 1/2 cup brown sugar, packed
- zest of 2 oranges
For Glaze (optional)
- 2 Tablespoons butter
- 1 Tablespoon orange juice
- ½ teaspoon vanilla
- 1 cup powdered sugar
1. Preheat oven to 350 degrees.
2. Spray Bundt pan or angel food cake pan with cooking spray to coat.
3. Mix granulated sugar and orange zest together in a large bowl.
4. Cut rolls into 4 pieces each.
5. Dip each dough piece into zest/sugar mixture and place in baking pan.
6. In a medium saucepan, melt butter and brown sugar on stove over medium heat, stirring constantly. Cook for 2 minutes once butter has melted; add orange juice and orange zest, and stir to combine.
7. Pour butter-brown sugar mixture over rolls in pan.
8. Place Bundt or angel food pan on cookie sheet and bake for 30-35 minutes.
9. Remove from oven and let cool for 5 minutes, then invert onto a plate or platter. You may need to coax the rolls a bit by loosening the edges and giving a few taps.
Mix glaze ingredients and pour over inverted ring of orange rolls. Serve warm.
If you want to bake in the morning, just cover the pan in plastic wrap and put it in the refrigerator. In the morning, set the pan out at room temperature for 30 minutes, then follow baking directions.
Amount Per Serving: Calories: 244Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 243mgCarbohydrates: 39gFiber: 2gSugar: 19gProtein: 3g
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