Homemade Honey Orange crescent rolls are perfectly delicious! This buttery sweet enriched yeast dough is what dreams are made of. They’re swoon-worthy!
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If you love to bake with yeast then you simply must add this recipe for homemade crescent rolls to your baking list. I promise that you won’t be disappointed!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Honey Orange Crescent Rolls is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
This recipe was originally shared in 2014. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
Kitchen tools and equipment needed:
- stand mixer (optional, but so helpful) OR large bowl with a wooden spoon
- medium and small bowls
- citrus zester
- measuring cups and spoons
- plastic wrap
- grapeseed oil (or other neutral-flavored oil)
- rolling pin
- pizza wheel (for cutting dough)
- parchment paper
- baking sheets
- pastry brush
Make your baking a standout in the kitchen:
Why this recipe works:
These warm, yeasty homemade crescent rolls have mild orange flavor, light sweetness from the honey, and incredible richness that only real butter can give.
Quite simply, these Orange Honey Crescent Rolls are some of the best rolls I’ve ever tasted, and I’m confident you’ll feel the same when you taste them for yourself!
How long will it take to make this recipe from start to finish?
Because this is an enriched dough (enriched with butter and eggs) the proofing/rise time will take longer than if it were a standard dough with only flour, yeast, water, and salt.
There are two rise times (hands-off time) in this recipe, both for 2 hours each.
That time combined, with the mixing, rolling, shaping, and baking brings this recipe to approximately 5 hours total from start to finish.
Please plan accordingly.
How this recipe came to be:
Back in 2014, I used to belong to a bread baking group called Twelve Loaves.
Every month (hence the Twelve, in Twelve Loaves) we were set a challenge with a different bread theme.
Within the theme, we were encouraged to be as creative as we wanted with our recipes.
In April of 2014 the theme was “Oranges,” and this Honey Orange Crescent Rolls recipe is what I came up with.
Here’s what I wrote back in 2014 about this challenge:
When I’d heard that the flavor theme for April’s #TwelveLoaves challenge was orange, I was a bit worried.
You see, I’m more of a savory lover than a sweets lover so it took me a while to wrap my head around a recipe idea.
But after I’d decided to try my hand at making my very first homemade crescent rolls, the idea for these Orange Honey Crescent Rolls had me so very excited that I simply could not wait to get baking!!!
In truth, I was a little intimidated at the idea of making my own homemade crescent rolls, but no longer!
These honey orange crescent rolls are super simple to make and will give you such a tremendous feeling of pride and satisfaction once they’re done and ready to eat!
And isn’t that what cooking and baking are all about?
How many crescent rolls does this recipe make?
As written, this recipe makes 24 sweet orange crescent rolls.
If you need to divide the recipe in half for making 12, simply divide the ingredients in half, and carry on with the recipe as written.
Can these rolls be baked ahead and frozen?
Allow them to cool completely and then wrap them well in air-tight freezer bags and freeze them for up to 2 months.
How to make Homemade Honey Orange Crescent Rolls:
- Assemble the ingredients.
- In a small bowl, completely dissolve the yeast in warm water.
- Add the honey to the yeast and water and allow the yeast to sit get foamy for at least 10 minutes. *Note – if the yeast does not get foamy, the yeast is no longer active, and it’s time to discard.
- Meanwhile, in a small bowl, beat two eggs, and set aside.
- In another small bowl, zest two oranges to make approximately 2 tablespoons orange zest, and set aside.
- In a large bowl (stand mixer is shown) beat together the softened butter and orange zest.
- Add the beaten eggs, and the yeast mixture, along with two cups of all-purpose flour.
- Use the dough attachment (or wooden spoon) to bring the ingredients together into a wet dough.
- Add the remaining flour and salt, and knead for 6-8 minutes until the dough is smooth and elastic, but still a little sticky.
- Lightly flour a work surface and hand knead the dough for 1-2 minutes.
- Add the dough to a lightly oiled bowl and cover the top of the dough with a light touch of oil.
- Cover the bowl with plastic wrap and allow the dough to rise until doubled (in a warm, draft-free place), for approximately 2 hours.
- Once the dough has doubled in size, punch it down and divide in half.
- Working with one half at a time, roll (or press) each into an approximate 15″ circle, making sure the dough is of even thickness.
- Use a pizza wheel to cut the dough into 12 equal triangles.
- Roll each crescent roll, starting from the widest end and form them into a crescent shape.
- Place each roll onto a parchment lined baking sheet and continue the same process with the second half of the dough.
- Allow the rolls to rise again in a warm, draft-free place for an additional 2 hours.
- Once the rolls have risen for a second time, preheat the oven to 375-degrees.
- In a small bowl, beat 1 egg along with 1 tablespoon of fresh orange juice.
- Brush each crescent roll with the egg/orange mixture and bake for 20 minutes, rotating the baking sheets halfway through the baking process.
- Remove and cool on a wire rack.
- Serve warm or at room temperature.
Additional bread recipes (from the Twelve Loaves bakers) featuring orange:
- Blueberry Dreamsicle Orange Lower-Fat Quick Bread from Shockingly Delicious
- Brith with candied orange from Ma che ti sei mangiato
- It’s Thyme for Orange Dinner Rolls from Cookistry
- Orange Biscuits from Magnolia Days
- Orange-Fennel Cake Doughnuts from girlichef
- Orange Marmalade Filled Sweet Rolls from That Skinny Chick Can Bake
- Orange Marmalade Scones from A Baker’s House
- Orange Pull-Apart Bread from All That’s Left Are The Crumbs
- Orange Pull-Apart Bread with Orange Cream Cheese Glaze from Bakingyummies
- Orange Rolls from Basic N Delicious
- Orange Rosemary Boule from Food Lust People Love
- Orange You Delicious Honey Crescent Rolls from Kudos Kitchen By Renee
- Pizza di Pasqua from Karen’s Kitchen Stories
- Rye and fennel seeds snails with blood oranges and red onion chutney from Rise of the sourdough preacher
- Strawberry and Orange Quick Bread with Candied Orange Marmalade from Hip Foodie Mom
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s homemade crescent rolls.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Homemade Honey Orange Crescent Rolls
- 4½ teaspoons 2 packages active dry yeast
- 3/4 cup warm water 105-110 degrees
- 4 tablespoons honey
- 3 eggs
- ½ cup 2 sticks butter, softened
- 4 tablespoons fresh orange zest 2 navel oranges
- 4 cups all-purpose four
- 1¼ teaspoon kosher salt
- 1 tablespoon fresh orange juice
- In a small bowl, dissolve the yeast in the warm water.
- Stir in the honey and allow the mixture to sit and get foamy (approximately 5-10 minutes). *Note – if the mixture does not get foamy, the yeast is dead. Discard and start over.
- Add the yeast mixture to the bowl of a stand mixer (or a large bowl and a wooden spoon).
- In a small bowl beat two of the eggs.
- Add the two beaten eggs along with the orange zest and butter to the bowl with the yeast mixture.
- Using the dough hook (or wooden spoon), stir in 2 cups of flour until loosely incorporated.
- Stir in the remaining flour and salt, and continue to knead the dough until it’s smooth and elastic, but still slightly sticky (approximately 8 minutes).
- Turn the dough out onto a lightly floured surface and knead by hand for 1- minutes.
- Place the dough into a large oiled bowl (using grapeseed oil or another neutral-flavored oil), and lightly cover the dough surface with more oil.
- Cover the bowl with plastic wrap and allow the dough to rest in a warm draft-free place until doubled in bulk. Approximately 2 hours.
- Once the dough has risen, punch it down and divide it in half.
- Working with one half of dough at a time, roll the dough out on a lightly floured surface into an approximate 15" circle of even thickness.
- Using a knife or pizza wheel, cut the dough circle into 12 triangles.
- Roll each triangle, starting with the wide end, and place each roll point side down on a parchment-lined baking sheet.
- Gently hand bend each roll to form a crescent shape.
- Follow the same procedure with the other half of the dough.
- Allow the rolls to rise again in a warm, draft-free place until doubled, about 2 hours.
- In a small bowl, beat together the remaining egg and 1 tablespoon of fresh orange juice.
- Brush the top of each roll with the egg and juice mixture.
- Bake at 375-degrees for approximately 20 minutes (or until golden brown), rotating the baking sheets halfway through the baking process.
- Cool on a wire rack, and serve warm or at room temperature.
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s yeast roll side dish for homemade honey orange crescent rolls as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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