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Orange Cinnamon Rolls Recipe

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4.4 from 3 reviews

These Orange Cinnamon Rolls are a delightful twist on the classic cinnamon roll, infused with fresh orange zest and juice for a bright, citrusy flavor. Soft, fluffy dough is filled with a spiced brown sugar and cinnamon mixture, rolled to perfection, and topped with a luscious orange cream cheese frosting. Perfect for breakfast, brunch, or a special treat, these rolls are warm, gooey, and bursting with flavor.

Ingredients

Wet Ingredients

  • 1 tablespoon orange zest (from 1 to 2 large oranges)
  • ¼ cup (50g) granulated sugar
  • ½ cup (120g) warm milk (whole milk preferred)
  • 2 ¼ teaspoons quick rise or active yeast (from 1 (1/4-ounce) package yeast)
  • ¼ cup (50 grams) freshly squeezed orange juice (from 1 large orange)
  • 1 large egg plus 1 egg yolk, at room temperature
  • 4 tablespoons salted butter, melted

Dry Ingredients

  • 3 ¼ cups (390g) bread flour, plus more for dusting
  • ¾ teaspoon kosher salt

Filling

  • 4 tablespoons (57 grams) salted butter, softened
  • ⅔ cup (142 grams) packed dark brown sugar
  • 1 ½ tablespoons ground cinnamon
  • 1 tablespoon orange zest

Orange Cream Cheese Frosting

  • 4 oz (112 grams) cream cheese, softened
  • ¾ cup (85 grams) powdered sugar
  • 3 tablespoons salted butter, softened
  • 2 tablespoons fresh orange juice
  • 1 teaspoon orange zest

Instructions

  1. Mix the wet ingredients: In the bowl of an electric mixer or a large bowl if mixing by hand, combine the orange zest and granulated sugar. Rub the zest into the sugar with clean hands for about 30 seconds to release the orange oils and flavor. Warm the milk in a microwave-safe bowl for 1 minute until it reaches about 120°F, then add it to the sugar mixture. Sprinkle the yeast on top and wait 2 minutes for it to activate, indicated by bubbling and foaming. Add fresh orange juice, egg, egg yolk, and melted butter and mix on medium speed for 30 seconds until well combined.
  2. Add the dry ingredients: Remove the bowl from the mixer and stir in the bread flour and kosher salt with a wooden spoon until a dough begins to form, to avoid flour flying.
  3. Knead the dough: Attach the dough hook to the stand mixer and knead the dough on medium speed for 8 to 10 minutes until sticky but elastic. Alternatively, knead by hand on a floured surface for 8 to 10 minutes. The dough should remain sticky for a soft roll.
  4. First rise: Lightly grease a large bowl with olive oil, transfer the dough ball into it, cover with plastic wrap and a warm towel, and allow it to rise until doubled in size, about 1 to 1 ½ hours. The dough is ready when an indentation from your finger remains about an inch deep without bouncing back.
  5. Roll out the dough: Dust a clean surface with flour and roll the risen dough into a 10×14-inch rectangle using a rolling pin.
  6. Prepare and apply the filling: Spread the softened butter evenly over the dough, leaving a ¼-inch margin on the far short side. In a small bowl, mix dark brown sugar, ground cinnamon, and orange zest. Sprinkle this mixture over the butter and gently rub it in, leaving the same margin clear.
  7. Roll up the dough: Starting from the 10-inch side without the margin, roll the dough tightly into a log. Pinch the far edge to seal and place the log seam-side down. Trim ½ inch off each end to remove edges without filling. Gently push the dough log inward on both ends to compact it slightly.
  8. Cut the rolls: Using unflavored dental floss or a serrated knife, slice the log into nine 1-inch pieces.
  9. Second rise: Line a 9-inch square baking pan with parchment paper. Place the rolls inside, cover with plastic wrap and a towel, and let rise until doubled in size and rolls touch each other, about 30 minutes to 1 hour.
  10. Preheat oven: Preheat your oven to 350°F (175°C) during the final rise.
  11. Bake the rolls: Remove the cover and bake the rolls for 20 to 25 minutes until the edges are just golden brown to ensure soft centers.
  12. Make the orange cream cheese frosting: While the rolls bake, combine softened cream cheese, butter, powdered sugar, fresh orange juice, and orange zest in a mixer bowl with the whisk attachment. Beat starting on low speed, then increase to medium-high, mixing until smooth and fluffy, about 1 to 2 minutes. Alternatively, whisk by hand.
  13. Frost and serve: Spread the frosting generously over the warm cinnamon rolls so it seeps into every crevice. Serve immediately for warm, gooey rolls.
  14. Storage instructions: Cover cooled rolls with plastic wrap and foil for refrigeration up to 5 days or store individually in airtight containers or silicone bags. Reheat in the microwave in 15-second intervals until warm. For longer storage, see freezing instructions on the original blog post.

Notes

  • Use whole milk warmed to about 120°F to activate the yeast properly without killing it.
  • The dough will be sticky, which is normal and results in soft rolls.
  • If you don’t have dental floss, use a serrated knife to cut the rolls cleanly without squashing.
  • Do not overbake to keep rolls soft inside.
  • Fresh orange zest and juice add a vibrant, fresh flavor; do not substitute with dried citrus powder.
  • Store frosting and rolls separately if preparing in advance to maintain freshness.

Find it online: https://yumntasty.com/orange-cinnamon-rolls-recipe/