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    Home > Breads and Rolls

    Published: Nov 25, 2024 · Modified: Jun 17, 2025 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

    Orange Macadamia Rolls Recipe

    Jump to Recipe Print Recipe

    This Orange Macadamia Rolls Recipe is not to be missed. A tender sour cream yeast dough encloses an orange macadamia filling that's finished with a coffee glaze. The amazing yeast dough goes together quickly and is one of the easiest I've every made. It's basically two steps - mix the liquids and yeast, then add the flour, mix and set it to rise. I can't imagine an easier yeast dough to make. So if you're new or apprehensive about working with yeast, this is the reciope for you

    An Orange Macadamia Roll sits on a white plate with a rack of other rolls behind it and a saucer to a coffee cup to the right.

    Adding to its allure is the fact that it rolls out with no spring back or coaxing into the size you want. Just roll, fill and shape. This dough can be used wherever a sweet dough is used. I'm betting it will become a favorite!

    Be sure to check out the German Chocolate Sweet Rolls, Gibassier - A French Breakfast Treat, and the Swedish Cardamom Sweet Rolls.

    Jump to:
    • This Orange Macadamia Rolls Recipe:
    • Recipe Ingredients
    • Key Ingredients
    • Step by Step Instructions
    • Recipe FAQS
    • Expert Tips
    • More sweet rolls and breads to tempt you
    • Orange Macadamia Rolls Recipe
    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    This Orange Macadamia Rolls Recipe:

    • Is The easiest yeast dough you'll ever work with.
    • After it's made, it can be refrigerated for up to 3 days before shaping and baking.
    • The rolls themselves are an indulgent treat that's perfect with morning coffee or tea.
    • Can be frozen without the glaze for several months.
    • Is perfect for anyone intimidated by yeast.

    Recipe Ingredients

    Yeast Dough

    The ingredients for the Orange Macadamia Rolls Recipe dough recipe include instant yeast, milk, sugar, salt, eggs, sour cream, unsalted butter and bread flour.

    FRONT ROW: Salt, milk, instant yeast

    MIDDLE ROW: Unsalted butter, granulated sugar

    BACK ROW: Sour cream, bread flour, eggs

    Orange Macadamia Filling

    The filling ingredients are, toasted madacamia nuts, sugar, orange rind cocoa and unsalted butter.

    FRONT ROW: Orange zest, cocoa, unsalted butter

    BACK ROW: Toasted macadamia nuts, granulated sugar

    Coffee Glaze

    Ingredients for the Coffee Glaze include water, instant coffee, corn syryp, powdered sugar, macadamia nuts.

    FRONT ROW: Water, instant coffee, corn syrup, milk

    BACK ROW: Powdered sugar, macadamia nuts

    Key Ingredients

    • The sour cream and milk tenderize the dough making it soft. The milk should be warmed.
    • Bread flour is a stronger flour that is particularly good when using yeast. It provides a higher rise than all-purpose flour.
    • Instant yeast is a faster acting yeast than active dry yeast. If using the latter, the dough will take a bit longer to rise.
    • Macadamia nuts come to us from Hawaii and are a softer, creamier nut. Almonds are a good substitute if one is needed. Be sure to toast either one for maximum flavor.
    • Navel oranges are better for zesting. Juice oranges don't yield as much. I prefer a microplaner to zest the orange. A box grater doesn't yield as much and the zest is usually wetter.
    • Either Dutch or Natural Cocoa can be used. It is just for color and won't be tasted. Darkening the filling makes for a better looking roll.
    • Using milk instead of water in the glaze makes a shinier, prettier finish. Water dries duller.
    • Powdered sugar dissolves instantly with the milk.

    Be sure to see the recipe card below for the full ingredients & instructions.

    Step by Step Instructions

    Yeast Dough

    This first collages shows the liquid ingredients and salt and yeast in a bowl, whisked together, flour added and the finished dough.

    Step 1. Combine the warmed milk, granulated sugar, eggs, sour cream, 6 tablespoons melted butter, salt and the yeast in a mixing bowl. Step 2. Whisk them together. Step 3. Add all of the bread flour. Step 4. Fit the mixer with a dough hook if available and beat on low until until it comes together. Continue to beat the dough for 4 minutes.

    Orange Macadamia Filling

    This collage shows the dough in a rising container, the macadamaia nuts, sugar and cocoa in a processor bowl, processed and the orange added.

    Step 5. Place the finished dough in a container sprayed with a non-stick baking release. Cover the top of the dough with plastic wrap, place the lid on or cover with a tea towel, mark the time on it and let it rise until doubled in bulk. Step 6. Place the toasted macadamia nuts, sugar and cocoa in the bowl of a processor. Step 7. Process until the nuts are coarsely chopped. (I over processed and thought they were too small in the finished rolls). Step 8. Briefly pulse in the orange zest.

    Assembly

    Before rolling out the dough, use the technique in Chopping Nuts - An Easier Way to do this easily with the macadamias.

    In this collage you see the risen dough, the dough rolled out, buttered, and the filling spread on.

    Step 9. After the dough has risen. Step 10. Roll the dough as called for in the recipe. Step 11. Brush with the 2 tablespoons melted butter for the filling. Step 12. Spread the filling evenly over the dough to within ½" of the end. Place a piece of waxed paper over the filling and lightly roll it in.

    The first photo in this collage shows the dough rolled up, the seam pinched together, the seam pinched together and  the a piece cut in fourths.

    Step 13. Roll the dough up tightly. Step 14. Wet the edge of the dough and pinch the seam together. Step 15. Roll the dough over and roll it back and forth a couple of times to seal the seam. Mark the dough every 1 ¾". Step 16. Slice the dough into 8 portions. Turn one portion face up so the filling shows. Cut it into 4 pieces.

    This collage shows the rolls turned, cut in half again, the rolls in the muffin pans and then risen.

    Step 17. Holding each side of the cut dough above in your right and left hand, turn it down onto the work surface so the side of the dough is now on top. Step 18. Cut each half in two again, making 8 slices. Step 19. Place the pieces of dough randomly in the paper cups of a jumbo muffin pan. Press the rolls down in the cups. Repeat with the remaining 7 slices. Step 20. Place the rolls in a warm place and let them rise until they fill the cups. If you need a warm place to let them rise, turn the light on in your oven and place the rolls, covered, in. Use a thermometer and temp the oven from time to time to make sure it doesn't go above 85 to 90 degrees. if it does, use a wooden spoon to keep the door slightly ajar. They should take about 2 hours to rise.

    Glazing the Rolls

    Powdered sugar glazes can be iffy. They can be dull, somewhat shiny or one ingredient can make them really stand out. Add water to the powdered sugar gives a dull glaze when dried and isn't particularly attractive. Adding milk or cream makes a somewhat shiny glaze. But if you want a glaze that is really shiny and stays that way a bit of corn syrup is the answer. The glaze will dry fairly hard on top, but stay soft underneath. It really makes a difference.

    The last collage shows the baked Orange Macadamia Rolls baked, the coffee disolved in the water, added to the powdered sugar and the glaze mixed.

    Step 21. The baked rolls from the oven. Step 21. Dissolve the coffee in the water. Step 23. Whisk the coffee, corn syrup and milk together. Pour it into the powdered sugar and stir together until smooth. Don't be too vigorous or you will have a lot of air bubbles. Step 24. Spoon it over the rolls. Sprinkle heavily with the cut macadamias. See the photo below.

    Recipe FAQS

    Why are they called sweet rolls?

    When compared to regular bread dough, sweet roll dough usually has higher levels of sugar, fat, eggs, and yeast. Sweet rolls also usually have a filling inside that can include sugar, nuts, spices and are glazed on top,

    What are some examples of sweet rolls?

    The most common ones are Cinnamon rolls and Pecan sticky buns. The cinnamon rolls are finished with a powdered sugar glaze and the pecan sticky rolls are released and kept upside down exposing the pecan glaze.

    What are the two types of yeast dough called?

    Lean and rich. Lean doughs are made of few ingredients with no or little sugar. Rich doughs have butter, sugar, as well as spices and are often filled.

    Expert Tips

    • For the best flavor, toast the nuts. They will have a deeper flavor and add more to the filling.
    • Navel oranges yield the most zest and it is dryer than when using a box grater.
    • The cocoa is only used to color the filling so it shows up. It doesn't impart a flavor.
    • Almonds can be subbed for the macadamias if needed. Be sure to toast them first.
    • Placing paper over the filling after it has been distributed over the dough, helps insure it will adhere to the dough.
    • The unassembled dough can be held in the fridge for up to 3 days.
    • The assembled rolls can be held in the fridge ovenight. They will take longer to rise because they are cold.
    • Chop the macadamias easily using the Use the technique in Chopping Nuts - An Easier Way to do this easily with the macadamias.
    This photos shows the rolls on a cooling rack having had the coffee glaze spoon over them and topped with chopped macadamia nuts.

    More sweet rolls and breads to tempt you

    • A rich yeast dough is filled three ways one each with almond, poppyseed and walnuts
      European Nut Roll with Three Fillings
    • A Swedish Cardamom Knot sits on a blue and white plate
      Swedish Cardamom Yeast Rolls
    • Rum Raisin Rolls on a plate with a cup of tea and an iced roll in the background
      Rum Raisin Rolls - A Long Ago Memory
    • A slice of Babka swirled with a chocolate nutella filling.
      My Chocolate Babka

    If you love these Orange Macadamia Rolls, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.

    An Orange Macadamia Roll sits on a white plate with a rack of other rolls behind it and a saucer to a coffee cup to the right.

    Orange Macadamia Rolls Recipe

    Helen S Fletcher
    This Orange Macadamia Rolls Recipe is not to be missed. A tender sour cream yeast dough encloses an orange macadamia filling that's finished with a coffee glaze. The amazing yeast dough goes together quickly and is one of the easiest I've every made.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 20 minutes mins
    Rising times 2 hours hrs 40 minutes mins
    Total Time 3 hours hrs 45 minutes mins
    Course Sweet Rolls
    Cuisine American
    Servings 12 rolls
    Calories 435 kcal

    Equipment

    • 2 6 well jumbo muffins tins

    Ingredients

    Macadamia Orange Roll Dough

    • ½ cup sour cream (114 grams)
    • 2 large eggs
    • 6 tablespoons unsalted butter, melted (90 grams)
    • ¼ cup granulated sugar (50 grams)
    • ¼ cup milk, warm - whole or 2%
    • ½ teaspoon salt
    • 2 ½ teaspoons instant yeast
    • 2 ½ cups bread flour (350 grams)

    Macadamia Orange Filling

    • 1 cup macadamia nuts (120 grams)
    • ½ cup granulated sugar (100 grams)
    • 1 teaspoon cocoa, Dutch or natural
    • 2 tablespoons orange zest (about 2 navel oranges)

    Assembly

    • 2 tablespoons butter, melted (30 grams)

    Coffee Glaze

    • ½ cup cup macadamia nuts, chopped (60 grams)
    • 1 teaspoon water
    • 1 teaspoon instant coffee
    • 1 teaspoon corn syrup, optional
    • 2 tablespoons milk
    • 1 ½ cups powdered sugar (200 grams)

    Instructions
     

    Macadamia Orange Rolls

    • Whisk together everything but the flour in the bowl of a mixer.
    • Fit the mixer with a dough hook if available. Add all the flour at once and beat on low until it comes together. Beat for 4 minutes to develop the gluten.
    • Spray a storage container at least three times as big as the dough with a non-stick baking spray and transfer the dough to the container. Cover the top of the dough with plastic wrap, put a lid on the container or cover with a towel. Mark the time on it. Let rise until doubled.
    • If the room is cool, a proofer may be made by turning the light on in the oven. Place the dough in the oven. Monitor the temperature of the oven after about an hour. It shouldn't get above 78F. If it gets too warm, prop the door open with a wooden spoon.
    • The dough may be used immediately or refrigerated up to 3 days.

    Orange Macadamia Filling

    • Preheat the oven to 350°F. Place the macadamia nuts on a tray in a single layer and toast for about 8 to 12 minutes or until medium brown. Cool completely.
    • Zest the oranges and set aside.
    • Place the sugar and cocoa in a processor. Pulse several times to mix.
    • Add the nuts and pulse to coarsely chop.
    • Add the orange rind and pulse very briefly to mix in. Do not let the nuts get too small.

    Assembly

    • Roll the dough into a 14" x 13" rectangle.
    • Brush with the melted butter.
    • Spread the orange macadamia mixture evenly over the dough leaving ½" without filling at the end of the 14" side.
    • Starting from the 14" side, roll the dough tightly as if a jelly roll. Wet the end of the dough without any filling and pinch the seam together.
    • Place in the freezer to chill for about 30 minutes until cold throughout but not frozen. This will make it much easier to cut.
    • In the meantime, line 8 wells (from the 2 jumbo muffin pans) with paper liners. Lightly spray the liners with a non-stick baking release. Set aside.
    • Remove the roll from the freezer and mark every 1 ¾". There should be 8 rolls. Cut into 8 slices.
    • Lay one slice down so the filling is facing you. Cut it in 4 pieces.
    • Holding each side of the cut dough above in your right and left hand, turn it down onto the work surface so the side of the dough is now on top. Cut each piece in two again. See steps 17 and 18 in the step by step instructions if this is not clear.
    • Randomly fill each of the paper liners with one of the cut rolls. Press the dough lightly into the cup. Repeat with the other 7 rolls.
    • Cover with a tea towel and let them rise for about 2 to 2 ½ hours or until they just come to the top of the cups. The oven proofer described above can be used here also.
    • Preheat the oven to 350°F. Bake for 20 to 23 minutes until browned and a tester comes out clean.
    • Cool completely, remove the papers and glaze. The rolls can be frozen at this point by individually wrapping them in foil and freezing for a couple of months. To finish, leave them in the foil, opening the top slightly. Bring to room temperature. Refresh them by warming in a 350° oven for about 10 minutes. Remove the foil. Cool, glaze and top with the chopped macadamia nuts.

    Glazing

    • Toast the nuts as above. Cool completely and coarsely chop. See the post Chopping Nuts - An Easier Way.
    • Mix the water and coffee together. Add the corn syrup and milk and stir all together.
    • Add to the powder sugar. Stir to make a smooth, lump free glaze. Do not be too vigorous with the stirring or there will be a lot of air bubbles.
    • Spoon over one roll. If it is too thin and the glaze runs off too much, add a bit of powdered sugar to tighten it. If too thick, add a few drops of water to loosen it. Spoon glaze over one roll at a time and immediately sprinkle with the chopped nuts. Let the glaze set up.
    • All yeast doughs are best served the same day. However, they may be kept under a cake dome for a day or so.

    Notes

    There is always an abundance of photos to guide you in the post above.
    As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
    ______________________________________________________
    For the best flavor, toast the nuts. They will have a deeper flavor and add more to the filling.
    Navel oranges yield the most zest and using a microplaner rather than a box grater yields a dryer zest.  
    The cocoa is only used to color the filling so it shows up. It doesn't impart a flavor so either Dutch or natural can be used.
    Almonds can be subbed for the macadamias if needed. Be sure to toast them first. 
    The unassembled dough can be held in the fridge for up to 3 days. 
    The baked rolls, without the glaze and wrapped individually in foil, can be frozen for several months. To finish, leave them in the foil, opening the top slightly. Bring to room temperature. Refresh them by warming in a 350° oven for about 10 minutes. Remove the foil.  Cool, glaze and top with the chopped macadamia nuts.
    Chop the macadamias easily using the Use the technique in Chopping Nuts - An Easier Way to do this easily with the macadamias.
     

    Nutrition

    Serving: 8rollsCalories: 435kcalCarbohydrates: 52gProtein: 7gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 58mgSodium: 134mgPotassium: 156mgFiber: 3gSugar: 29gVitamin A: 355IUVitamin C: 2mgCalcium: 47mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
    Print Friendly, PDF & Email

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    Reader Interactions

    Comments

      5 from 1 vote

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    1. Kathleen in nyc says

      December 03, 2024 at 7:27 am

      5 stars
      Made these, sooo delicious. Everyone loved them!

      Reply
      • Helen S Fletcher says

        December 03, 2024 at 8:13 am

        Hi Kathleen - I love macadamia nuts. My neighbor would bring them from Hawaii for me years ago. So much so I used them for the Sweet and Hot Macadamia Brittle and the Salted Macadamia Rum Toffee.

        Reply
    2. Patty says

      November 25, 2024 at 4:46 pm

      Is there another flavor besides coffee that would be just as good? This sounds so wonderful except the coffee. Or can I just leave that out?

      I have to agree with the above comments. Your recipes always sound so great. I've made several of them. Always delicious.

      Reply
      • Helen S Fletcher says

        November 25, 2024 at 4:48 pm

        Hi Patty - just use the glaze without the coffee. That's fine. Thank you for the kind words. Happy Thanksgiving to you.

        Reply
    3. Jacquie says

      November 25, 2024 at 10:45 am

      Thank you for sharing your recipes with us. You are encouraging and so very knowledgable. The recipes are easy to follow and the results are delicious.

      Reply
      • Helen S Fletcher says

        November 25, 2024 at 1:07 pm

        Hi Jacquie - Thank you for the kind words. I appreciate them.

        Reply
    4. Kathleen in NYC says

      November 25, 2024 at 9:46 am

      Hi Helen,
      Thank you so much for sharing your recipes!! I always learn so much.

      I had always wondered why the glazes from purchased bakery goods had that wonderful, softer texture — and now I know. So excited to try this recipe out. Thanks again

      Reply
      • Helen S Fletcher says

        November 25, 2024 at 10:12 am

        Hi Kathleen - it's the little things that make such a difference. I think you'll like this

        Reply
    5. vickie says

      November 25, 2024 at 7:52 am

      is there a way to make these gluten free?

      Reply
      • Helen S Fletcher says

        November 25, 2024 at 10:09 am

        Unfortunately no Vickie. GF breads are not as easy as cakes or cookies.

        Reply
    6. Elizabeth says

      November 25, 2024 at 7:05 am

      Helen, I love your recipes! You always have so many helpful hints. I can’t wait to try this one!

      Reply
      • Helen S Fletcher says

        November 25, 2024 at 10:08 am

        Thanks Elizabeth. I appreciate your note.

        Reply

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