Orange Cinnamon Rolls
Orange cinnamon rolls are a favorite holiday breakfast for my family! They are a delicious variation on my popular classic cinnamon roll recipe. Top them with your choice of tangy orange cream cheese frosting or simple orange glaze.
ORANGE CINNAMON ROLLS OVERVIEW
- Skill Level: Intermediate
- Components Used: Enriched Sweet Dough Master Recipe, Cream Cheese Frosting
Have you ever tried Pillsbury’s orange sweet rolls? They come from a can and include a little container of sweet orange icing. I can’t express how much we loved them growing up! They were the traditional holiday breakfast for my family.
Trust me when I tell you, these homemade orange rolls are so much better than canned! They are soft, sweet, and include the best of holiday flavors: orange and cinnamon. I love to top them with a tangy cream cheese frosting flavored with orange.
Why these rolls are so special
- Homemade orange rolls are nostalgic of the canned version but better!
- These rolls are so delicious and unique, they’ll be a new family tradition in no time.
- Homemade cinnamon rolls topped with orange cream cheese frosting is the best variation on classic cinnamon rolls.
Variation Ideas
Cranberry Orange Rolls: make the enriched dough as is. For the filling, skip the cinnamon sugar and add a slather of cranberry jam. Frost the rolls with orange cream cheese frosting or orange glaze.
Raspberry Cinnamon Rolls: make the cinnamon rolls as is. Instead of adding orange juice and orange zest to the frosting, add mashed fresh raspberries to the cream cheese frosting. Leave larger chunks of raspberry for a beautiful color.
Lemon Rosemary Cinnamon Rolls: make the enriched dough as is. Add 1 tablespoon of chopped fresh rosemary and the zest of 1 lemon to the filling. Remove the orange juice and zest from the frosting. Instead, add the juice and zest of 1 lemon and 1 teaspoon of chopped fresh rosemary.
How to make Orange Cinnamon Rolls
I developed my orange rolls recipe based off my classic cinnamon roll recipe. The yeast dough and the filling are basically the same for both but it’s the frosting that sets these apart. This is my favorite variation on one of my most popular recipes!
Make the Dough
Cinnamon rolls are made with an enriched dough (also known as a sweet dough). This master recipe for enriched dough is used to make not only cinnamon rolls but soft dinner rolls, sticky buns, donuts, and more.
Proof the Yeast
Warm the milk to about 110-115°F/43-46°C. Add the yeast and a pinch of sugar to the milk and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.
This step is called “proofing the yeast”. It’s optional but it’s a good way to test your yeast to make sure that it’s active before using. If you do not see any bubbles or activity than either your yeast is dead or your milk is too hot.
Combine Ingredients
Add all of the dough ingredients into a large mixing bowl including the milk/ yeast mixture. The order in which everything is combined doesn’t make a difference. Just weigh everything in the bowl and mix with a spoon, your hands, or in a stand mixer until everything starts to come together.
Knead the Dough
The dough can then be kneaded by hand or in a stand mixer with the dough hook. Knead for 8-10 minutes by hand or 6-8 minutes with a mixer until the dough is smooth and elastic.
Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.
Bulk Ferment
Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for instant yeast and 2 hours for active dry yeast.
Shape the Dough
After the dough has gained in volume by at least 50%, turn the dough out onto a lightly floured surface and roll it out into a rectangle. Spread the softened butter all over the dough leaving about ½-inch of the dough free from filling at the bottom long edge. Combine the cinnamon, sugar, and orange zest in a small bowl and sprinkle over the top of the butter.
Starting on the long edge that does have filling, tightly roll the dough up into a log. Pinch the clean edge to the log to seal. Use a serrated knife to divide the dough into 4 equal pieces. Now cut each quarter of the log into 3 equal pieces to get 12 rolls.
Transfer the cut rolls into a greased baking dish and cover with plastic wrap.
Proof
Once the rolls are shaped they need to rise for a second time (proof) in a warm place or close to the heated oven. This will take about 45 minutes if using instant yeast and 75 minutes is using active dry yeast.
Wait until the rolls are puffy and have increased in size by about 50% before baking.
Bake
Bake 30-35 minutes until golden brown.
As an optional step before baking, you can pour 1 cup of warm heavy cream over the tops of the rolls. This will keep them very moist and soft and give them a gooey final texture.
Make the Frosting
As the rolls are baking, make the frosting. Whip together the softened cream cheese and butter in a stand mixer with a paddle attachment or with a hand mixer. Whip until the mixture is light in color.
Add the orange juice, orange zest, and powdered sugar to the bowl and mix on low until the sugar is combined. Turn the mixing speed up and whip until fully combined and the mixture is light and fluffy.
As an alternative to orange cream cheese frosting, you can make a simple sweet orange glaze by using orange juice as the liquid in the recipe.
Frost the Rolls
After the rolls come out of the oven, use a spoon or butter knife to spread the frosting over the tops. Do this while the rolls are still warm so that the frosting seeps into all the crevices. Cinnamon rolls are best served warm.
Store the leftovers in the refrigerator up to 1 week. Refresh individual rolls in the microwave for about 20-30 seconds.
FAQ
Can I use sourdough starter to make cinnamon rolls?
Yes, you can! Follow this recipe to make cinnamon rolls with sourdough starter. Top the rolls with my orange cream cheese frosting recipe below.
What can I serve with orange cinnamon rolls?
Cinnamon rolls are perfect served with crispy bacon or sausage and a mixed fruit salad for a weekend brunch or Christmas morning.
Prep & Storage
How to Prep Ahead: Cinnamon rolls can easily be prepped ahead of time! After shaping the rolls, put them in your baking dish and wrap in plastic wrap. You can store them in your refrigerator or freezer until ready to bake.
How to store in the freezer: You can freeze unbaked rolls for up to 2 months. When ready to bake, move them to your refrigerator and let thaw overnight. About 2 hours before baking, take the rolls out of the refrigerator and let come to room temperature and rise. You can place the pan next to a heating oven to speed up the process. When the rolls are doubled in size, remove the plastic wrap and bake.
How to store in the refrigerator: You can refrigerate the unbaked rolls for up to 24 hours. If they sit in the fridge for too long, the filling will start to liquify and leak out of the rolls. About 2 hours before baking, take the rolls out of the refrigerator and let come to room temperature and rise. You can place the pan next to a heating oven to speed up the process. When the rolls are doubled in size, remove the plastic wrap and bake.
How to Prep the Frosting Ahead: Orange Cream Cheese Frosting can be made in advance and stored in an airtight container. Store in the refrigerator for up to 3 days and in the freezer for up to 2 months. Let thaw in the refrigerator overnight. Next day, while the rolls are baking in the oven, remove the frosting from the refrigerator to soften. You don’t need to rewhip it.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try these other delicious sweet roll recipes.
Orange Cinnamon Rolls
Orange cinnamon rolls are a favorite holiday breakfast for my family! They are a delicious variation on my popular classic cinnamon roll recipe. Top them with your choice of tangy orange cream cheese frosting or orange glaze.
Ingredients
FOR THE DOUGH
- 240 grams (1 cup, 240 milliliters) milk, dairy or non-dairy will work fine
- 7 grams (2 ¼ teaspoons, 1 package) active dry or instant yeast
- 50 grams (¼ cup) granulated sugar
- 480-600 grams (4-5 cups) all-purpose flour
- 1 ½ teaspoons kosher salt
- 85 grams (6 tablespoons) unsalted butter, room temperature
- 2 large eggs, room temperature
FOR THE FILLING
- 56 grams (¼ cup) unsalted butter, room temperature
- 15 grams (1 ½ tablespoons) ground cinnamon
- 200 grams (1 cup) brown sugar, I prefer dark brown
- 1 tablespoon orange zest,finely grated
FOR THE FROSTING
- 113 grams (½ cup, 4 ounces) cream cheese, room temperature
- 56 grams (¼ cup) unsalted butter, room temperature
- 240 grams (2 cups) powdered sugar
- 2-3 tablespoons orange zest, this is the amount from 1 medium orange
- 1 tablespoon orange juice
Instructions
Make the Rolls
- Warm the milk (227 grams / 1 cup) to about 110-115°F/43-46°C. Add the yeast (7 grams/ 2 ¼ teaspoons), and ½ teaspoon of sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.
- In a large mixing bowl, add flour (480 grams/ 4 cups), the rest of the sugar (50 grams/ ¼ cup), salt (1 ½ teaspoons), butter (85 grams/ 6 tablespoons), eggs (2 large), and the yeast/milk mixture. Use clean hands to mix together until a sticky dough forms.
- If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.
- Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for instant yeast and 2 hours for active dry yeast.
- After bulk fermentation, turn the dough out onto a lightly floured countertop and roll it out into a rectangle about 18 x 12-inches (46 x 30 cm) in size.
- Spread the soft butter (56 grams/ ¼ cup) all over the dough leaving about ½-inch of the dough free from filling at the bottom long edge. Mix the cinnamon (15 grams/ 1 ½ tablespoons), orange zest (1 tablespoon), and brown sugar (200 grams/ 1 cup) together and then evenly distribute on top of the butter.
- Starting on the long edge that does have filling, tightly roll the dough up into a log. Pinch the clean edge to the log to seal.
- Use a serrated knife to divide the dough into 4 equal pieces. Now cut each quarter of the log into 3 equal pieces to get 12 rolls.
- Transfer the cut rolls into a greased 9 x 13-inch (23 x 33 cm) baking dish and cover with plastic wrap. Proof the rolls for about 45 minutes if using instant yeast and about 75 minutes if using active dry yeast.
- Position an oven rack to the center position. Preheat the oven to 350°F/175°C.
- Remove the plastic wrap and bake for 30-35 minutes, until golden brown.
Make the Frosting
- While the rolls are baking, make the frosting by placing the cream cheese (113 grams/ ½ cup) and butter (56 grams/ ¼ cup) in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer. Mix on medium speed for about 1 minute. Scrape down the sides.
- Add the powdered sugar (240 grams/ 2 cups), orange zest (2-3 tablespoons), and orange juice (1 tablespoon) into the mixing bowl and start mixing on low until the sugar starts to combine with the cream cheese mixture. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy.
- When the rolls are out of the oven but still warm, spread the frosting over the top. The warm rolls will help the frosting to seep in.
Notes
To make an Orange Glaze instead of Orange Cream Cheese Frosting:
- 240 grams (2 cups) powdered sugar
- 2-3 tablespoons orange zest, this is the amount from 1 medium orange
- ¼ cup orange juice
- Place the powdered sugar in a small mixing bowl with the orange zest.
- Add the orange juice into the bowl bit by bit, whisking until you have a thick glaze, about the consistency of honey. It should flow slowly off the whisk in a steady stream. If the glaze is too thick, you can add more juice.
- Top the glaze over the warm rolls so it seeps in.
To Prep Ahead:
After shaping the rolls, put them in your baking dish and wrap in plastic wrap. Place in the refrigerator for up to 24 hours until you are ready to bake. Remove from the refrigerator 90 minutes before baking and set in a warm spot, like next to the pre-heating oven, to finish rising.
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One Comment on “Orange Cinnamon Rolls”
These were delicious and your instructions were spot on. The only thing I did differently was to add some orange zest to the dough. I made several pans and gave them to the neighbors and relatives for Christmas. I just used the glaze, and they were sweet enough for us. Thank you for an excellent recipe that I will make again.