Can I prep these rolls ahead of time?

Absolutely. Assemble and shape the knots, then cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise before baking. Alternatively, bake and glaze them, then freeze for future treats.

What if I don’t have Rhodes sweet dough?

Any frozen sweet roll or bread dough will do. If you’re feeling ambitious, homemade enriched dough works as well, but using store-bought dough keeps things super simple and reliable.

Can I make these without a stand mixer or special equipment?

Yes, the whole process is hands-on and doesn’t require any fancy gear. Just a knife for cutting the dough, your hands for rolling, and a couple of bowls for dipping and coating.

Will the glaze harden?

The glaze sets into a soft, shiny coating that clings beautifully to each knot. If you prefer a firmer glaze, use a little less orange juice for a thicker texture.

Sweet Roll Orange Knots Recipe

Description

These Sweet Roll Orange Knots are soft, fluffy rolls made from Rhodes sweet dough, infused with fresh orange zest and a sweet sugar coating. Finished with a homemade orange glaze, these delightful knots make a bright and citrusy treat perfect for breakfast, snacks, or desserts. Enjoy their tender texture and burst of orange flavor with every bite.

Ingredients

Units Scale

Dough & Coating

3 pound package Rhodes sweet dough (3 loaves)
1 1/2 cups sugar
Zest of 4 oranges
1 cup butter, melted

Glaze

4 cups powdered sugar
3/4 cup fresh orange juice
Zest of 1 orange
1 teaspoon vanilla

Cook Mode Prevent your screen from going dark

Instructions

Thaw the Dough: Place the Rhodes sweet dough in the refrigerator overnight to thaw completely. This allows the dough to be pliable and easy to work with.
Prepare Ingredients: Cut each loaf of dough into 16 even pieces. Then, roll each piece into an 8-inch long rope for forming the knots.
Mix Sugar and Zest: In a small bowl, combine 1 1/2 cups sugar with the zest of 4 oranges to create a fragrant citrus sugar. In another bowl, add the melted butter for dipping.
Shape and Coat the Knots: Dip each dough rope into the melted butter, wiping off any excess. Immediately roll the buttered dough in the sugar and zest mixture, coating it well. Tie the coated dough rope into a knot and place it on a greased or lined baking sheet. Repeat for all pieces.
Let Rise: Cover the knots loosely and place them in a warm location. Allow them to rise until doubled in size — this ensures a light and fluffy texture.
Bake: Preheat the oven to 350°F (175°C) as the dough nears readiness. Bake the orange knots for 15–20 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
Prepare the Glaze: In a small bowl, whisk together 4 cups powdered sugar, 3/4 cup fresh orange juice, zest of 1 orange, and 1 teaspoon vanilla until smooth and pourable.
Glaze the Rolls: Spoon the prepared glaze over the cooled orange knots. Allow the glaze to set before storing.
Store: Once the glaze is set, transfer the rolls to an airtight container to keep them fresh, or freeze for longer storage.

Notes

These orange knots freeze well in an airtight container for up to 3 months; thaw at room temperature for 1–2 hours before serving.
For even more intense orange flavor, add a bit of orange extract to the glaze.
If you prefer smaller knots, cut the dough into more pieces; adjust baking time accordingly.

Nutrition

Serving Size: 1 roll
Calories: 180
Sugar: 15g
Sodium: 95mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 0.5g
Protein: 2g
Cholesterol: 14mg