Mini Orange Rolls Crescent (Printable format)

Pillowy mini rolls with a zesty orange filling and citrus glaze, ready in 30 minutes using crescent dough.

# List of 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 fresh 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

# How to make it:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - Unroll crescent dough on a clean work surface and pinch perforations together to seal, forming one large rectangle.
03 - In a small bowl, combine softened butter, granulated sugar, orange zest, and vanilla extract until well blended.
04 - Spread orange filling mixture evenly across the entire dough rectangle surface.
05 - Starting from the longer side, tightly roll dough into a log. Cut into 12 equal pieces using a sharp knife.
06 - Place rolls cut-side up on prepared baking sheet or in mini muffin tin, spacing evenly.
07 - Bake for 13 to 15 minutes until golden brown.
08 - While rolls bake, whisk together powdered sugar and orange juice, adding juice gradually to achieve pourable consistency. Stir in orange zest if desired.
09 - Cool rolls for 5 minutes after removing from oven. Drizzle with orange glaze and serve warm.

# Expert Suggestions:

01 -
  • They taste like a bakery creation but come together faster than you'd think, using pantry staples you probably already have.
  • The orange filling strikes that perfect balance between sweet and tangy—bright enough to feel special but not overwhelming.
  • Mini size means you can eat two guilt-free, and they're elegant enough to serve at brunch without feeling like you spent hours in the kitchen.
02 -
  • If your glaze is too thick, add orange juice one teaspoon at a time—it's easier to thin than to thicken, and a drizzly consistency looks more inviting.
  • The rolls taste best within a few hours but stay fresh in an airtight container for up to 2 days, and you can warm them gently in the oven before serving to restore that soft, pillowy texture.
03 -
  • Zest your orange before cutting or squeezing it—once it's juiced, the zest is harder to remove, and you want that fragrant oil while it's fresh.
  • If your kitchen is warm, work quickly so the dough doesn't get too soft to handle, but don't stress—a slightly warm dough actually rolls easier than one that's too cold and stiff.
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