Sunshine Whole Wheat Orange Rolls


The vivid taste and aroma of citrus is the calling card for this scrumptious, wholesome recipe for Sunshine Whole Wheat Orange Rolls. Inspired by my plentiful orange timber in Ojai, this yummy orange roll recipe is one among my favorites throughout citrus season. Many properties in California and Florida have orange timber, which provide a particular deal with. However, when all of these oranges are ripe, it’s time to search out artistic methods to showcase their candy, juicy fruits. Even in case you don’t have orange timber at dwelling, you possibly can have a good time citrus through the use of these scrumptious fruits yr spherical. I bear in mind the candy orange rolls my mom made once I was a baby—how I beloved the perfume baking within the oven, and savoring them whereas they had been heat and yummy. So it was actually enjoyable to recreate that reminiscence with these 100% entire grain Sunshine Whole Wheat Orange Rolls, that are very mild in added sugars and fats, 100% plant-based (vegan), and 100% scrumptious, all in honor of my mother. I baked up a batch and the entire kitchen smelled great! My household simply lapped them up, and I felt actually good about it, as a result of these entire wheat rolls are full of wholesome elements. Give these yummy yeast rolls a strive the subsequent time you spy oranges!

Step-By-Step Guide:

Mix collectively soymilk, maple syrup and yeast with an electrical mixer and let stand for 10 minutes.
Zest oranges with a zester, and juice them.
Mix in melted margarine, flaxseeds, salt (optionally available), sufficient flour to make a gentle however not sticky dough, and orange zest from one orange.
Knead dough with electrical mixer or by hand for six minutes.
Cover with a towel and let rise for 1 hour in a heat place.
Make orange walnut filling by heating margarine, walnuts, orange juice with cornstarch, chopped oranges, and orange zest in a skillet.
Heat, stirring, till bubbly and thickened. Set apart.
Roll out dough on floured counter to a big rectangle.
Spoon orange walnut filling over dough.
Spread filling evenly over floor of dough.
Roll dough up tightly, burrito fashion.
Slice with a pointy knife into 14 rolls.
Place in a 9 X 13 inch baking dish sprayed with nonstick cooking spray and let rise for 45 minutes in a heat place.
Bake at 350 F for about 35 minutes, till golden brown.
Mix collectively orange juice, zest and powdered sugar to make a skinny glaze; drizzle over the rolls.
If desired, garnish with further orange zest.


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Sunshine Whole Wheat Orange Rolls

  • Author:
    The Plant-Powered Dietitian

  • Total Time:
    2 1/2 hours (together with time for rising)

  • Yield:
    14 servings 1x

  • Diet:


These wholesome, yummy Sunshine Whole Wheat Orange Rolls are very mild on added sugars and fats—these entire wheat rolls are additionally vegan and stuffed with the brilliant aromas and style of citrus.

Bread Dough:

Orange Walnut Filling:

Orange Glaze: (optionally available)


  1. In the bowl of an electrical mixer stand (or use a hand-held electrical mixer), gently stir collectively soymilk, maple syrup, and yeast. Let stand for 10 minutes.
  2. Using electrical mixer with dough hook attachment, combine in melted margarine and flaxseeds till clean.
  3. Mix in salt (optionally available), 2 ½ cups entire wheat flour, and the zest from one orange. If wanted, add simply sufficient further entire wheat flour to make a gentle, barely sticky dough.
  4. Continue to combine with the electrical mixer on medium low for six minutes.
  5. Remove dough from mixer bowl and place in a clear giant bowl sprayed with nonstick cooking spray. Place in a heat place (about 80-90 F), cowl with a clear towel and let rise in heat (not scorching) place for 1 hour, till about doubled in measurement.
  6. While dough is rising, make Orange Walnut Filling: Zest each oranges. Squeeze the juice of 1 orange and blend with corn starch. For the opposite orange, peel and chop it. Heat dairy-free margarine in a small skillet and stir in walnuts, maple syrup, orange juice (blended with cornstarch), chopped oranges, and zest. Stir combination till melted, thickened, and bubbly. Set apart.
  7. Punch down dough and end up dough onto a calmly floured floor. Using a pastry curler, roll right into a rectangle about 12 x 17 inches.
  8. Spread Orange Walnut Filling evenly over the floor of the dough.
  9. Tightly roll up the dough horizontally, so that you’re left with an roughly 17-inch tube of dough.
  10. Slice roll with a serrated knife into roughly 1 ½-inch slices to create 14 lower rolls.
  11. Spray a 9 x 13-inch baking dish with nonstick cooking spray, and prepare cinnamon rolls in dish, lower facet down.
  12. Cover with a clear dish material and let rise in heat place for 45 minutes.
  13. Preheat oven to 350 F.
  14. Place baking dish in oven, uncovered, and bake for about 35 minutes, till cooked by way of and barely golden.
  15. Make the Orange Glaze (optionally available): Place the zest of 1 orange in a small dish. Add powdered sugar. Stir in orange juice, one tablespoon at a time, till you obtain desired texture for a glaze. Set apart.
  16. Remove rolls from oven. Drizzle with the glaze.
  17. Serve instantly. Makes 14 servings.


To make this recipe gluten-free, swap entire wheat flour with a gluten-free mix.

I used a mint inexperienced ceramic baking dish to arrange these rolls—so fairly for serving too. Try utilizing a reasonably ceramic baking dish for this recipe, like this one.

  • Prep Time: half-hour
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 221
  • Sugar: 8 g
  • Sodium: 47 mg
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 29 g
  • Fiber: 5 g
  • Protein: 6 g

For extra scrumptious plant-based bread recipes, try the next:

Vegan Zucchini Bread with Dates and Walnuts
Vegan Pumpkin Bread with Pumpkin Seeds
Vegan Sweet Potato Bread
Vegan Lemon Poppy Seed Bread
Classic Vegan Skillet Cornbread
Double Coconut Banana Bread Muffins
Vegan Corn Muffins with Apples and Walnuts
Vegan Blueberry Muffins with Millet Flour

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