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Cinnamon Rolls With Simple Orange Icing (1 Hour)
5 from 12 votes

Cinnamon Rolls With Simple Orange Icing (1 Hour)

Cinnamon Rolls with Simple Orange Icing combine soft, yeast-risen dough swirled with a brown sugar and cinnamon filling, topped after baking with an orange-flavored icing blending powdered sugar and fresh orange juice and zest. The dough is enriched with yogurt and butter for moistness, while the orange icing adds a bright, tangy finish balancing the sweet, spiced rolls. The recipe yields tender cinnamon rolls in about one hour.

Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 10 (to 12)
Calories: 312 kcal
Cuisine: American

Ingredients

For the dough
  • 3 cups all-purpose flour Plus a little extra
  • 1 packet instant yeast (Can be fast acting or just ordinary instant yeast.)
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • ¼ cup water
  • ½ cup milk Any type. Even non-dairy milk such as almond milk will work.
  • 2 tablespoons butter (around 30 grams)
  • ¼ cup Greek yogurt Substitute with ordinary natural yogurt or buttermilk if you like.
  • 1 large egg lightly whisked
For the cinnamon filling and for baking
  • 4 tablespoons butter About 50 grams/1.75 ounces or ½ a cup (soft). If the butter isn't soft enough to mash, warm in the microwave for a few seconds at a time until it is.
  • ¼ cup brown sugar About 50 grams/1.75 ounces. I prefer dark brown sugar, but light brown is fine too.
  • 2 tablespoons ground cinnamon
  • ¼ cup milk for pouring over the rolls before baking
For the icing/topping
  • 1 cup powdered sugar (icing sugar)
  • 1 orange zest and juice (zest for decorating the top, juice for adding to the powdered sugar - you'll need around 3 tablespoons). Alternative: use milk or even water.

Instructions

Making the dough (10 mins)
    Cup of Yum
  1. Mix together the flour, yeast, salt and sugar in a large mixing bowl.
  2. In another smaller bowl or jug, heat the water, ½ cup of the milk and the butter together in the microwave for 45 seconds until the butter is melted or nearly melted.
  3. Stir in the yogurt until it dissolves. Then pour the liquid into the dry ingredients in the mixing bowl. Stir with a wooden spoon until it's all mixed in.
  4. Pour in the egg. With your hands, knead it in until you have a smooth, soft and moist ball of dough (a few minutes). It should be slightly sticky but not too sticky to handle. Add a sprinkle more flour or a drizzle more water if too sticky or dry at this point.
  5. Cover the ball of dough in the mixing bowl with a clean tea towel and leave to rest while you make the filling.
Filling and rolling the dough (10 mins)
  1. Preheat the oven to its lowest setting while you make the filling (30C/90F if it will go that low. My lowest setting is 50C/120F.) Then turn the oven OFF.
  2. Mash the soft butter, cinnamon and sugar together until you have a spreadable paste.
  3. Roll out the dough to a roughly 8 x 11 inch rectangle on a lightly floured surface. Use a little more flour to stop the rolling pin sticking if necessary.
  4. Spread the filling evenly all over the dough rectangle.
  5. Turn the dough so that the longest side is facing you. Roll up the dough tightly to make a long log.
  6. Using a sharp bread knife or other large serrated knife, lightly carve the dough log into 9 to 12 pieces of around 1 inch/2.5cm in width (I aim for 10 scrolls).
  7. Place the rolls in a greased (with butter or oil) 9x12 inch baking dish or round equivalent (around 10 inches in diameter). Space them evenly. It's OK if some are touching.
Resting and baking the rolls (40 mins)
  1. Cover the baking dish with aluminium foil, then place into the warm oven (still turned off). Leave for 20 minutes to rest/rise.
  2. Remove the foil and pour ¼ cup milk all over the unbaked rolls. Leave the rolls inside the oven while you preheat it to 190C/375F. Bake for 15 to 20 minutes, or until they are a light to medium golden colour. Don't overbake.
Icing/Decorating
  1. Let the rolls cool for a few minutes. Meanwhile, make the icing in a small bowl. Add about 3 tablespoons of orange juice to the icing sugar until you have a thick but spoonable/drizzle(able) icing.
  2. Spoon/Drizzle the icing all over the rolls. Scatter the orange zest over the top.
  3. Serve while still warm with forks and a good cup of coffee on the side!

Notes

  • Use either fast-acting or ordinary instant yeast; both work well in this dough.
  • The dough should be soft and moist, slightly sticky but not overly so; adjust flour or water as needed to achieve this.
  • Slice the dough log with a sharp serrated bread knife, cutting about one inch thick pieces for evenly sized rolls.
  • For a cream cheese icing alternative, beat cream cheese, butter, icing sugar, and vanilla until smooth before topping.
  • You can make the rolls ahead by arranging them in a baking dish, covering tightly, and refrigerating overnight; they will rise slowly and be ready to bake the next day.
  • The rolls also freeze well; thaw and allow to rise before baking as usual.

Nutrition Information

Calories 312kcal (16%) Carbohydrates 54g (18%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 39mg (13%) Sodium 313mg (13%) Potassium 125mg (3%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 301IU (6%) Vitamin C 7mg (8%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 (to 12)

Amount Per Serving

Calories 312

% Daily Value*

Calories 312kcal 16%
Carbohydrates 54g 18%
Protein 6g 12%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 39mg 13%
Sodium 313mg 13%
Potassium 125mg 3%
Fiber 2g 8%
Sugar 23g 46%
Vitamin A 301IU 6%
Vitamin C 7mg 8%
Calcium 63mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.