There’s something special about a warm pan of orange rolls coming out of the oven—soft, fluffy layers swirled with bright citrus sugar and finished with a sweet glaze that melts into every bite. This Lakanto sourdough orange roll recipe brings all that cozy bakery-style comfort into your own kitchen, with a naturally lower-sugar twist.
Made with a sourdough levain for depth of flavor and a fresh orange filling for a vibrant citrus kick, these rolls strike the perfect balance between rich, tender dough and bright, zesty sweetness. Whether you’re baking them for a weekend brunch, a holiday morning, or simply because you want something homemade and special, these orange rolls are designed to feel indulgent while using better-for-you ingredients you can feel good about.
With Lakanto sweeteners in the filling and glaze, you get all the sweetness and flavor you expect—without the refined sugar—making this a recipe you’ll want to come back to again and again.
Ingredients
For the Dough:
- ½ cup warm milk (90-100°F) (120mL)
- 60 g Lakanto Cane Sugar with Monk Fruit
- 110 g active starter
- 500 g cups all-purpose flour, plus more for dusting (510g)
- ½ cup orange juice (120mL)
- ¼ cup unsalted butter, melted and cooled (56g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 8 g salt
For the Filling:
- 180 g Lakanto Monkfruit Sweetener with Allulose
- 1 tablespoon all-purpose flour
- 3 tablespoons orange zest
- 7 tablespoons unsalted butter, room temperature (99g)
For the Glaze:
- 300g Lakanto Powdered Monkfruit Sweetener
- 5 to 6 tablespoons orange juice (75 to 90mL)
- 2 tablespoons butter melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 g salt
Instructions
Dough
1. Warm milk to 90–100ºF. In a stand mixer with dough hook, combine bubbly starter, milk, and melted butter.
2. Add sugar, eggs, salt, orange zest, and most of the bread flour. Mix on low, adding remaining flour as needed. Knead 8–10 minutes until smooth, elastic, and passing the windowpane test.
Bulk Fermentation
Place dough in a covered container and proof at 78ºF for about 4 hours until puffy and elastic. If needed, extend by 30 minutes.
Optional overnight: Refrigerate after bulk fermentation and continue the next day.
Filling
1. Mix sugar and flour, then add orange zest and rub together with fingers to release oils.
2. Grease a 9×13-inch baking pan with butter.
Shape Rolls
1. Roll dough into a 12×18-inch rectangle (¼-inch thick). Spread softened butter evenly, leaving a ½-inch border on one long edge. Sprinkle filling evenly over top.
2. Roll tightly from the long edge, then cut into 12 equal pieces (about 1½ inches each) using a serrated knife or dental floss.
3. Place cut-side down in prepared pan. Cover and proof 45–60 minutes until puffy and touching.
4. Preheat oven to 350ºF after 30 minutes of proofing.
Bake
Bake 22–25 minutes until lightly golden. Cool for 20 minutes.
Glaze
1. Whisk powdered sugar, orange juice, butter, vanilla, zest, and salt. Add extra juice if needed for consistency.
2. Spread over warm rolls and serve.
These sourdough orange rolls are best enjoyed warm, fresh from the oven, when the glaze is still slightly melty and the centers are soft and pillowy. The combination of tangy sourdough, bright orange zest, and Lakanto’s reduced sugar sweetness makes each bite feel both comforting and refreshing at the same time.Whether you’re sharing them with family at brunch or saving a few for yourself with a cup of coffee, these rolls are a reminder that homemade baking doesn’t have to be complicated to feel truly special. Simple ingredients, a little patience, and a touch of citrus are all it takes to create something memorable.
