I bake these dreamy Orange Blossom Apricot Rolls when I want something floral, fruity, and utterly elegant. Soft, slightly sweet enriched dough swirls around apricot jam infused with delicate orange blossom water—every bite is a fragrant hug.

Orange Blossom Apricot Rolls

Why I’ll Love This Recipe

I love how soft enriched dough meets the bright sweetness of apricot and the perfume of orange blossom—like a pastry version of afternoon tea.
This recipe brings the luxury of floral flavors without being overwhelming—just enough to whisk me away.
The assembly feels fancy, but the method stays approachable—ideal for me when I’m entertaining but also savoring the process.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients:
For the dough:

bread flour
active dry yeast
warm milk
sugar
egg
unsalted butter (room temp)
orange blossom water
vanilla extract
salt

For the filling:

apricot jam (thickened)
orange blossom water (optional to boost floral note)
powdered sugar (optional glaze with orange juice)

Directions

I warm milk, stir in a pinch of sugar and yeast, and let it foam. Then I whisk in egg, orange blossom water, and vanilla.
I mix the wet ingredients into a bowl of flour, sugar, and salt, and knead until smooth. I incorporate softened butter slowly, kneading until the dough becomes soft and elastic.
I let the dough rise in a warm spot until doubled in size—usually an hour.
I roll the dough into a rectangle, spread thick apricot jam across it, and gently squeeze in a hint more orange blossom water if I’m feeling especially fragrant.
I roll it up tightly, pinch the edge to seal, then slice into rolls using twine or a sharp knife. I nestle them into a greased pan, cover, and proof until puffy.
I bake at 180 °C (350 °F) for about 20–25 minutes until golden.
Once warm, I whisk powdered sugar with a splash of orange juice to make a soft glaze, then drizzle it over the rolls.

Servings and timing

Prep & dough rising: around 2 hours total (including proofing)
Bake time: about 20–25 minutes
Total time: approximately 2.5 hours
Yield: Usually makes 9–12 rolls depending on how thick I slice

Variations

I sometimes change it up by:

Swapping apricot jam for raspberry or lemon curd—still bright, still floral.
Using rosewater instead of orange blossom for a more delicate aroma.
Adding a sprinkle of almonds or a cinnamon-sugar swirl for texture and warmth.

Storage/reheating

I store these rolls sealed in an airtight container at room temperature for up to 2–3 days. To reheat, I gently warm them in the oven or microwave—then refresh the glaze for that just-baked feel.

FAQs

Can I make the dough ahead of time?

Yes—I’ve prepared the dough, let it rise, shaped the rolls, then refrigerated them. I bake them straight from the fridge the next morning, adding a few minutes to the bake time.

Can I skip orange blossom water?

Definitely—it still tastes wonderful without it, though just a bit less aromatic. Vanilla alone keeps it cozy and familiar.

Why use twine to slice the rolls?

Using cotton or twine means cleaner cuts, especially with sticky jam—no squished edges. A sharp serrated knife works too if that’s what I have.

Can I freeze these?

Yes—after they’re baked and cooled, I freeze them individually. Thaw, reheat, and dust with glaze—it’s like they’re fresh out of the oven.

Conclusion

These Orange Blossom Apricot Rolls are my go-to when I want a treat that feels decadent yet delicate. They offer a balance of sweet jam, fragrant blossom, and tender dough—a treat for both senses and soul. Want help tweaking flavor (like almond glaze or lemon zest topper) or dietary swaps? I’d love to help make them your signature!