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Orange-Walnut Sweet Rolls

From Magnolia Table by Joanna Gaines
Servings 12 Rolls


  • 8 inch cake pan


Sweet Rolls

  • 12 tbsp Salted Butter Room temperature
  • 3/4 cup Packed light brown sugar
  • 4 tsp Lightly packed finely grated orange zest
  • 1 tsp Ground cinnamon
  • 2 8-oz Cans refridgerated crescent rolls
  • 1 cup Chopped Walnuts

Orange Glaze

  • 2 cups Powdered Sugar
  • Zest of two oranges Finely grated
  • 2 tsp Pure vanilla extract
  • 1/4 cup Orange Juice (might need another 1/4 cup)


  • Preheat oven to 375 degrees

Sweet Rolls

  • In a medium bowl, add butter, brown sugar, orange zest and cinnamon. Use a fork to mash mixture into a paste. I highly suggest making sure your butter is room temperature soft so its easier to mash
  • Prepare a work surface with flour and unroll one of the crescent dough cans. Press perforations closed to make a single rectangle (be gentle with the dough). Spread half of the butter mixture evenly on crescent dough. Scatter walnuts on top of butter mixture.
  • Start rolling the dough from the long side until you make a log. Then cut crosswise into six pieces. Repeat with second can of dough and butter mixture.
  • Once you have your 12 pieces of rolls, place cut side up in an 8-inch cake pan.
  • Bake until a deep golden brown. Takes about 30-35 minutes

Orange Glaze

  • In a medium bowl, whisk powdered sugar, orange zest, and vanilla extract. Add in 1/4 cup orange juice and whisk. Add more until its a glaze that drips like a ribbon off the whisk.
  • Transfer (inverted) warm rolls to a serving plate and let stand for a few minutes. Drizzle glaze and serve. (I put the glaze over the pan since I was serving to a group straight out of the pan). Enjoy!