Orange Cinnamon Rolls
Orange Cinnamon Rolls are made extra soft and fluffy, and swirled with a sweet cinnamon sugar filling with a hint of orange, then topped with a sweet orange glaze that adds the perfect burst of fresh citrus flavor. Made with orange juice, and makes the best addition to any brunch all year long.
Servings: 10 rolls
Ingredients
Orange Cinnamon Roll Dough
- 1 cup milk whole preferred
- 1/4 cup salted butter
- 1 1/4 ounce packet active dry yeast
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1/2 cup granulated sugar
- 2 whole large eggs
- 4 1/4-1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
Filling
- 1/2 cup salted butter softened at room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon orange zest
- 1 tablespoon ground cinnamon
Sweet Orange Glaze
- 1 cup powdered sugar
- 4 ounces cream cheese
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla extract
Instructions
- Warm milk and butter in a small pot on the stove or microwave until it's 110 degrees F. Make sure it isn't too hot and it should feel like warm bath water. I highly recommend using a food thermometer. Add the milk mixture and yeast to the bowl of a stand mixer and whisk together until combined and the milk is frothy. Let sit for 2 minutes. Add orange juice, orange zest, sugar and eggs. Mix until well combined.
- Add the flour and cinnamon to the dough and mix in with a wooden spoon until dough begins to form. Place the mixing bowl on the stand mixer and knead the dough with a dough hook for about 8 minutes until a dough ball is formed, scrape down the sides of the bowl a few times. The dough will be slightly sticky but shouldn't stick to your hands. If it is too sticky add 2 tablespoons of flour. If you don't have a stand mixer you could use your hands and knead the dough on a well-floured surface.
- Transfer the dough ball to a lightly greased bowl, cover with a warm damp towel and let dough rise for an 1 – 1 1/2 hours, or until it has doubled in size. The time will vary depending on the humidity and temperature in your home. To make your towel warm, place the damp towel in the microwave for 30 seconds
- After the dough has doubled in size, transfer to a well-floured surface and roll out to about 16×12 inch rectangle. Spread softened butter over the dough. Mix together the brown sugar, granulated sugar, orange zest and cinnamon in a small bowl and then sprinkle the mixture over the buttered dough. Gently press the cinnamon sugar mixture down with your hands into the buttered dough.
- Tightly roll up the dough, starting at the shorter side. Cut into 8-10 even giant rolls (or 12 smaller rolls) and place on a lightly greased 9×13 baking pan. You could also make the slices with a pizza cutter or sharp knife and then roll the dough into a cinnamon roll. Cover the rolls again and place a warm damp towel on top. Let rise for another 30-45 minutes. They will get a little puffy and rise a bit.
- Preheat oven to 350 degrees F. Bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under-bake them a little so they stay soft and gooey in the middle.
- While the cinnamon rolls are cooling, add all of the frosting ingredients together and beat with an electric mixer or whisk until smooth, light and fluffy. Spread the frosting over warm orange cinnamon rolls and serve immediately. Enjoy!