Alabama Orange Rolls (Bread Machine Dough +Oven-Baked)
Sneak Preview: These Alabama Orange Rolls are my best copycat version of the rolls served at All-Steak restaurant in Alabama. Mix them in a bread machine and bake in a conventional oven for the best of both worlds.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
My Alabama sister raved about the famous orange rolls at All-Steak restaurant for years. When I finally tasted them, I was hooked — and determined to recreate them in my own kitchen. These rolls aren’t cinnamon rolls in disguise. They’re soft, buttery, and bursting with bright orange flavor, finished with a creamy glaze that melts right in.
How I Use a Bread Machine for Better Bread
I use my bread machine (this is the model I use) to mix and knead the dough using the DOUGH cycle, then shape it by hand and bake it in a conventional oven. This approach takes advantage of the machine’s consistent kneading while giving me full control over shaping, rising, and baking—especially important for rolls, pizza, and other swirled and shaped breads.
My free Bread Machine Crash Course explains this approach in more detail.
Ingredients and Substitutions
• MILK: Whole milk for richness; 2% or skim works, as do non-dairy options. No need to warm for the bread machine.
• FROZEN ORANGE JUICE CONCENTRATE: Thaw before using. Do not substitute regular orange juice — flavor will be too weak.
• EGG + EGG YOLK: Use large eggs (approximately 50 grams)
• BUTTER (DOUGH & FILLING): Unsalted preferred. If using salted, reduce the added salt slightly.
• ALL-PURPOSE FLOUR: Unbleached preferred; bleached works. Bread flour gives a slightly chewier crumb.
• INSTANT OR BREAD MACHINE YEAST: Instant yeast is most reliable. Active dry yeast works with minor adjustments.
• ORANGE ZEST: Fresh zest from two oranges gives the best flavor.
• HEAVY CREAM (GLAZE): Creates a rich citrus glaze; do not substitute with milk or water.
Tips That Make a Difference
- CHECK DOUGH TWICE: Peek at 1 minute to confirm the paddles are working, and again at 15–18 minutes to check dough texture. This step is key for enriched doughs like this one.
- ALLOW EXTRA RISE TIME: This dough is heavy with butter and juice concentrate, so it may take longer than usual to double in size.
- ROLL TIGHTLY: Rolling the dough tightly (without stretching) before slicing helps the filling stay in place and creates clean spirals.
- GLAZE WHILE WARM: Pour the glaze over the rolls while they’re still hot for that signature melt-in finish.
Alabama Orange Rolls (Bread Machine Dough + Oven-Baked)
Video
Ingredients
Dough:
- ¼ cup (57 g) milk
- ½ cup (120 g) frozen orange juice concentrate (thawed to room temperature)
- 1 teaspoon table or sea salt
- 1 large (68 g) egg plus 1 yolk
- 6 tablespoons (85 g) unsalted butter, softened
- 3 cups (360 g) unbleached all-purpose flour
- 2 teaspoons bread machine or instant yeast
Filling:
- 2 tablespoons (28 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 tablespoons grated orange zest from two medium oranges
Glaze:
- ¼ cup (51 g) heavy cream
- ¼ cup (50 g) granulated sugar
- 2 tablespoons orange juice concentrate
- 2 tablespoons (28 g) unsalted butter
- ⅛ teaspoon salt
Instructions
Make the Dough:
- Add all the dough ingredients to a bread machine pan in order given: 1/4 cup (57 g) milk , 1/2 cup (120 g) frozen orange juice concentrate, 1 teaspoon table or sea salt, 1 large (68 g) egg plus 1 yolk, 6 tablespoons (85 g) unsalted butter, softened, 3 cups (360 g) unbleached all-purpose flour, and 2 teaspoons bread machine or instant yeast Select the DOUGH cycle and press START.
- Check the dough at least twice by lifting the lid to take a peek. Do this right after the machine starts to see if the paddles are correctly engaged and the dough is starting to form a ball.Recheck the consistency of the dough again 15-18 minutes into the DOUGH cycle.If your dough is too wet, add flour one tablespoon at a time. The dough should stick to the side, then pull away cleanly.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Find out more about this surprising secret to success with a bread machine here.
- When the dough cycle finishes, check to make sure the dough has doubled in size. If not, allow dough to continue to rise in the pan until it is double the original volume. IMPORTANT NOTE: Because this is a highly enriched dough, it takes longer than usual to rise. Allow at least an extra hour for this.
Shape the Rolls:
- Remove the dough from the bread machine pan onto a floured surface. Roll into a rectangle measuring approximately 12 x 17 inches.Spread 2 tablespoons (28 g) unsalted butter, softened over rolled-out dough until it is completely covered. Sprinkle 2 tablespoons grated orange zest and 1/2 cup (100 g) granulated sugar evenly over butter.
- Mix filling ingredients: Spread 2 tablespoons (28 g) unsalted butter, softened over rolled-out dough until it is completely covered. Sprinkle 2 tablespoons grated orange zest and 1/2 cup (100 g) granulated sugar evenly over butter.
- Roll dough up tightly starting from the long side. Cut long roll in quarters. Slice into 20 rolls
- Arrange rolls in a buttered 9 x 13-inch pan, cover with a tea towel, and allow to rise in a warm place for about 45 minutes (that's a guess, may take longer at your house) before baking.
Bake
- Bake at 375˚F (165˚C). Bake rolls for 25-30 minutes or until internal temperature reaches 190˚F (88˚C).
- Make the glaze while the rolls bake. Combine all ingredients:1/4 cup (51 g) heavy cream, 1/4 cup (50 g) granulated sugar, 2 tablespoons orange juice concentrate, 2 tablespoons (28 g) unsalted butter, and 1/8 teaspoon (⅛ teaspoon) salt into a small saucepan and heat over medium temperature until the mixture turns syrupy and coats the back of a spoon. Set aside to cool.
- Pour glaze over hot rolls as soon as they come out of the oven.
Notes
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked rolls: Double-wrap and freeze up to one month. Reheat gently. Frost after thawing.
- Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
- By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.
Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional. Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. For freezing, double-wrap and use within one month. Avoid refrigerating—bread molds faster in humid cold. Troubleshooting:
If rolls rise unevenly or pop up in the center, the pan may be too small or the rolls rolled too tightly. Gently press centers down after baking and use a larger pan next time.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
What Readers Ask Me About This Recipe
Can I use fresh orange juice instead of concentrate?
It’s not recommended. The concentrate provides intense flavor you can’t get from regular orange juice.
How should I store leftovers?
Store at room temperature, tightly covered, for up to 2 days. Reheat gently in the microwave for best texture.
Final Thoughts
These rolls are mighty tasty and so fabulous that I wanted to eat half the pan. Therefore, I’m declaring this experiment DONE!
Although these Alabama orange rolls aren’t exactly like the famous orange rolls from the restaurant, they have earned a space in my bread machine roll collection. If you want to try a different take on orange rolls, check out my Bread Machine Orange Rolls — a lighter, fluffier option with cream cheese icing.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
I made this recipe today. I didn’t have to change a thing, nor did it need to be tweaked at all. They are more than 5 stars (if more were available). Thank you so much.
Hi Phyllis,
I’m thrilled to hear that your orange rolls turned out great. Thanks so much for writing. You made my day.
Paula, I’d like to have these fresh for breakfast without getting up at 5am. Can these be made the day before and refrigerated overnight for baking in the morning? What point in the process would be the best place to stop?
Thanks,
Yes, you can do that. Two ways: 1. Make dough the night before and let it rise until double. Push down, cover and refrigerate. The next morning, make into rolls, let them rise until almost double and bake.
2. Make dough the night before and let it rise until double (I use the DOUGH cycle on my bread machine). Remove the dough and make the rolls. Cover and refrigerate. The next morning, let the rolls sit out until soft and puffy. Bake per the directions.
Can’t find orange juice concentrate any more in small 6 oz cans. It’s just the 2 of us. Could I just use regular orange juice, and if so how much would I use? Thanks so much for your reply and recipe.
Hi Peggy,
Nice to hear from you. I could not get a strong enough orange flavor with regular orange juice. If you’ve tasted the rolls from the restaurant in Alabama, you know they have a very strong orange flavor. But if that doesn’t matter to you, try regular orange juice.
There are only two of us in my household, so I use the amount of concentrate I need and return the rest to the freezer for the next time I need orange juice. Works for me.
Hope you enjoy the rolls.
Please clarify whether the bread machine lid is open or closed. Instruction #1 says, ” Add ingredients to bread machine pan in order given. Leave lid open.” Instruction #2 says “Check the dough at least twice by lifting the lid to take a peek.” Thank you.
Thanks so much for writing. I recently had to transfer all my recipes to a different kind of recipe card. A few things slipped by me. I have corrected the recipe. To be honest, I usually leave the lid of my bread machine open for the entire mixing and kneading process because I like to keep an eye on it if I’m in the kitchen. Once the kneading stops, I close the lid because the machine keeps the dough slightly warm. However, some of the new machines are now built to stop when you open the lid. So, I’ll have to figure out a different method to deal with that “improvement” whenever my current bread machines die.
Good luck with your bread.
What can I sub for the heavy cream?? Thanks.
Hi Ju,
You can use milk but they won’t be quite as rich.
Pls can I use fresh orange juice?
Yes, you can use fresh orange juice. The flavor will be a milder orange. You might like it even better.
Hey Paula, thank you for the Orange Roll recipe. You have got my curiosity up as to where these rolls are originated since I am an Alabama girl. Can you email me as to their whereabouts? I’ve got an idea, but not sure. Thanks! Can’t wait to try these, they look delicious!
How much difference does it make whether the butter I use is salted or unsalted? Is that a “healthy” issue or it because of the interaction in the dough?
No, salted vs unsalted is not a health issue. There’s pretty much nothing healthy about these rolls except maybe a little Vitamin C from the oranges. The reason I use unsalted butter, in general, is because it allows me to control the salt more precisely. If you are using salted butter, cut back on the amount of table salt. How much to cut back is kind of a guess since you don’t know exactly how much salt is in your salted butter.
Paula, these orange rolls look fabulous.
I can almost smell the orange, from your description. Love the story of how these came about.
Thanks Glenda. Appreciate ya.
Paula, you are an inspiration to bread makers everywhere! This new recipe looks wonderful. Would you please elaborate regarding the instructions on forming the rolls, and how many rolls will this recipe make? Thanks so much.
Nita
Hi Nita,
Hopefully, the instructions in the recipe are complete enough to guide you on forming the rolls. It’s basically just like cinnamon rolls. I get 20 rolls when I make them. But you can certainly make yours bigger or smaller if you want to. Feel free to write again if you hit a snag.
Hi Paula, Happy Mother’s Day ! I really like the way you wrote the history of making your recipes. I found it very special and appreciate. Thank you for the new recipe ! Mai Bouchard
Thank you for your kind words, Mai.