Orange Cinnamon Rolls
User Reviews
4.9
Orange Cinnamon Rolls
Description
Orange Cinnamon Rolls start with a yeasted dough enriched by milk, butter, eggs, and freshly squeezed orange juice. The orange juice and zest are the distinguishing ingredients that bring a fresh citrus note to the traditionally cinnamon-spiced filling. After preparing and kneading the dough until tacky but not sticky, it is allowed to rise before being rolled out and filled with a mixture of cinnamon, sugars, butter, and orange zest. Once rolled, sliced, and placed into a greased pan, they can be refrigerated overnight to bake fresh the next morning. The glaze is a simple powdered sugar and orange juice mix that adds a shiny, sweet, slightly tangy finish once the rolls have cooled slightly.
The combination of tender yet slightly sticky dough, soft cinnamon-sugar-orange filling, and the citrus glaze creates a balanced texture and flavor profile. The dough’s enrichment and the heavy cream added before baking ensure moistness and richness, enhancing the eating experience.
These rolls are best served warm for breakfast or brunch, pairing well with coffee or tea. The overnight refrigeration option allows for easy morning preparation. The recipe includes notes on storage, reheating methods, and a variation omitting orange for a more classic cinnamon roll.
Ingredients
For the dough
- 1/2 cup milk whole
- 1/4 cup unsalted butter melted
- 1, .25 oz. package active dry yeast 2 1/4 tsp
- 1/2 cup orange juice freshly squeezed
- 1/4 cup sugar
- 1 large egg room temperature
- 1 large egg yolk, room temperature
- 3 cups bread flour spooned leveled, plus more for dusting
- 1 tsp. salt
- 1/2 cup heavy cream
For the filling
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 Tbsp. ground cinnamon or more if you like them really cinnamon-y
- 1/4 cup butter unsalted, softened to room temperature
- 1 Tbsp. orange zest
For the glaze
- 1 cup powdered sugar
- 1-2 Tbsp. orange juice
Instructions
- Heat the milk and butter in a small saucepan just until it reaches 105°F-115°F. It should be lukewarm so this won't take long at all. Or you can simply microwave it for 30-45 seconds. If milk gets too hot, it will kill the yeast and oh em gee we don't want that!
- Pour the milk/butter mixture into the bowl of an electric stand mixer fitted with the paddle attachment and sprinkle the yeast on top.
- Then add in the orange juice, sugar, egg, and yolk. Mix on medium-low just until combined.
- Add the flour and salt and mix again just until combined. (we’ll use the heavy cream later on).
- Add the dough hook and with the mixer still on medium-low speed, knead the dough for ~8 minutes. Knead just until the dough is pulling away from the sides of your mixer, but is tacky (not sticky) to the touch.
- Grease a medium sized mixing bowl with baking spray or oil and place the dough in the bowl, turn once to grease the top too. Cover with plastic wrap & a warm clean kitchen towel and allow to rise for 1 ½ hours – 2 hours. The dough should almost double in size.
- Grease a 9×9 inch pan with baking spray (9 inch cake pan works well, too.). You can line with parchment paper to catch any filling that may ooze out if desired.
- Combine the ingredients together for the filling in a medium sized mixing bowl until smooth.
- Roll out the dough into a 9x14 inch rectangle. Turn out the dough onto a well floured work surface. Roll the dough into a large rectangle, spread the brown sugar filling all over the dough. Leave a small margin on the edges so you can roll, but I pretty much spread it all the way to the edge!
- Roll the dough up tightly, slice with a sharp knife or use the floss method and arrange the rolls in the prepared pan. (You’ll have 9 rolls). Cover tightly with plastic wrap and a warm kitchen towel and allow to rise again for 30 minutes –1 hour.
- Preheat the oven to 350°F. Warm the heavy cream in the microwave for 15-20 seconds, just until lukewarm to the touch. Pour the cream over the cinnamon rolls right before you put in the oven. Bake for 20-22 minutes or until cinnamon rolls are lightly browned on top and reach an internal temperature of 190°F. Allow to cool for 5-10 minutes.
- Stir together ingredients for the glaze and drizzle over the tops before serving. Garnish with more orange zest on top if desired. ENJOY!
Notes
- After slicing and placing rolls in the pan, cover with plastic wrap and refrigerate overnight. Remove to room temperature 30-45 minutes before baking, then pour warmed heavy cream on top and bake.
- Store baked rolls covered at room temperature for up to 2 days, or refrigerate up to 5 days. Reheat in microwave or oven until warm and soft.
- To make without orange, omit juice and zest, increase milk to 1 cup, adjust filling to 2/3 cup brown sugar with 1 Tbsp cinnamon and 1/4 cup softened butter, and use milk or cream in the glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9rolls
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1cinnamon roll | |
| Calories | 454kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 341mg | 14% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 698IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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