These Orange Cinnamon Rolls combine the delicious flavors of tangy citrus and sweet cinnamon for the perfect breakfast, snack, or anytime treat!
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Ingredients You’ll Need
- all-purpose flour
- granulated, brown and powdered sugar
- milk
- butter
- eggs
- dry active yeast
- salt
- orange extract
- vanilla extract
- orange
- orange marmalade
- cinnamon
- cream cheese
How to Make Orange Cinnamon Rolls
- Warm the milk in the microwave for 45 seconds on high. Sprinkle in yeast and sugar. Mix gently in an electric mixer with the paddle attachment. Let stand for 5 minutes or until bubbly and foamy.
- Combine remaining sugar, butter, eggs, salt, extract, and zest in a bowl. Mix for 15 seconds. Add yeast/milk and mix on low speed, alternating between liquid and flour until combined.
- Use the hook attachment on low speed for 6-8 minutes or until smooth and firm. Place dough in a large lightly greased metal or glass bowl. Cover with plastic wrap and allow to rise for 1½ hours.
- Once the dough has risen, roll it out into a large rectangle. Spread butter, then marmalade on top. In a small mixing bowl combine brown sugar, cinnamon, vanilla, and orange zest. Sprinkle on butter/marmalade mixture. Roll the dough lengthwise into a large log. Using plain dental floss, cut each section in half evenly.
- Place rolls into a 9×13 pan or two 9″ pie pans with baking spray to prevent sticking. Leave at least an inch around each roll. Cover with plastic wrap and allow to rise for 30 additional minutes.
- Once rolls have risen, place in the oven at 400 degrees for 18-20 minutes or until golden brown on top.
- While rolls bake, prepare the glaze by combining all ingredients in a large bowl and mixing until smooth.
- Remove rolls from the oven and allow to cool. Drizzle the frosting on top and spread using a small spatula to distribute it evenly. Wait 10 minutes before serving.
Tips for Making the Best Orange Sweet Rolls
- Zest the oranges before juicing them. Use the smallest holes of a cheese grater or a vegetable peeler to grate only the outer layer of the orange and not the bitter pith underneath.
- If you use instant yeast instead of active dry yeast, use about 25% less and add it directly to the dry ingredients without proofing it first.
- If your kitchen is chilly, you can place a bowl of boiling water on the oven rack beneath the dough to help it rise.
- If your glaze is too thick, add a little more milk.
- Adding finely chopped walnuts or pecans to the filling gives them a nice crunch.
Can I Make this Ahead of Time?
You can prepare the night before to make your mornings easier. Tightly seal and store in the fridge overnight.
In the morning, warm in a 200-degree oven, turn the heat off for about 30-60 minutes to rise, then bake as directed.
How To Store Orange Cinnamon Rolls
You can store them in a tightly sealed container at room temperature for up to 2 days. You can also freeze them in freezer-safe bags for up to one month. Thaw at room temperature and reheat in the oven or microwave.
Alternatively, you can freeze the dough before it has risen. Wrap tightly and keep in the freezer for up to 3 months. When ready to enjoy, let it thaw and rise before baking.
Cinnamon Rolls vs Cinnamon Buns
Although both recipes combine yeasted dough rolled into pinwheels and sprinkled with sugar and cinnamon, cinnamon buns typically contain pecans or some other type of nut, while cinnamon rolls don’t.
Orange Cinnamon Rolls Recipe
These Orange Cinnamon Rolls combine the delicious flavors of tangy citrus and sweet cinnamon for the perfect breakfast, snack, or anytime treat!
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Servings: 8
Ingredients
Cinnamon Rolls
- 4 1/2 cups all-purpose flour
- 1/2 cup granulated sugar divided
- 1 cup milk
- 6 tablespoons butter softened
- 2 large eggs
- 2 1/2 teaspoons dry active yeast
- 1 teaspoon salt
- 1/2 teaspoon orange extract
- 1 orange zested
For the Filling
- 1/2 cup brown sugar
- 5 tablespoons butter softened
- 1/4 cup orange marmalade
- 2 teaspoons cinnamon
- 1/2 teaspoon vanilla extract
- ½ orange zested
For the Frosting
- 1/2 cup powdered sugar
- 2 tablespoons butter
- ¼ cup cream cheese softened
- 4 tablespoons milk or more as needed
- 1/4 teaspoon vanilla extract
- ½ orange zested
Instructions
- Warm the milk in the microwave for 45 seconds on high. Sprinkle in yeast and 2 tablespoons of sugar. Mix gently in an electric mixer with the paddle attachment. Let stand for 5 minutes or until bubbly and foamy.
- Combine remaining sugar, butter, eggs, salt, extract, and zest in a bowl. Mix for 15 seconds. Add yeast/milk and mix on low speed, alternating between liquid and flour until combined.
- Use the hook attachment on low speed for 6-8 minutes or until smooth and firm. Place dough in a large lightly greased metal or glass bowl. Cover with plastic wrap and allow to rise for 1½ hours.
- Once the dough has risen, roll it out into a large rectangle. Spread butter, then marmalade on top. In a small mixing bowl combine brown sugar, cinnamon, vanilla, and orange zest. Sprinkle on butter/marmalade mixture. Roll the dough lengthwise into a large log. Using plain dental floss, cut each section in half evenly.
- Place rolls into a 9×13 pan or two 9″ pie pans with baking spray to prevent sticking. Leave at least an inch around each roll. Cover with plastic wrap and allow to rise for 30 additional minutes.
- Once rolls have risen, place in the oven at 400 degrees for 18-20 minutes or until golden brown on top.
- While rolls bake, prepare the glaze by combining all ingredients in a large bowl and mixing until smooth.
- Remove rolls from the oven and allow to cool for 15 minutes.
- Drizzle the frosting on top and spread using a small spatula to distribute it evenly.
- Wait 10 minutes before serving.
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