OMG. Orange lovers and cinnamon roll lovers rejoice: I made you a recipe that will have you running to your stand mixer faster than you can say “happy holidays!”
These deliciously fluffy orange cinnamon rolls are the brand new cinnamon roll flavor you didn’t know you needed. They are inspired by the obsession I used to have with with the Pillsbury orange cinnamon rolls from the can but obviously these are only a millions times better. We’re infusing my famous cinnamon roll recipe with fresh orange juice and zest, and topping these beautiful orange sweet rolls with an easy, absolutely addicting orange cream cheese frosting. BEST FLUFFY ORANGE CINNAMON ROLLS EVER!
I know SO many of you make my cinnamon rolls for Christmas morning, so let me know if you give these new rolls a try this year!
Everything you’ll need to make fluffy orange cinnamon rolls
Flour, yeast, butter, cinnamon — these orange rolls have all of the basics of traditional cinnamon rolls, but with a beautiful infusion of fresh orange juice and zest. Here’s what you’ll need to make them:
- Orange juice and zest: we’re infusing the granulated sugar with fresh orange zest to really bring out that citrus-y flavor, and then we’re mixing fresh orange juice right into the dough. You’ll also add orange zest to the filling!
- Granulated sugar: as I mentioned, you’ll actually rub orange zest with the sugar to sweeten the rolls and to help activate the yeast.
- Milk: I recommend whole milk in this recipe. See below for dairy-free options!
- Quick rise yeast: I used quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster. You can also use active dry yeast, but the cinnamon rolls may take slightly longer to rise. Scroll down to get tips for using yeast in this recipe!
- Egg + egg yolk: like most of my cinnamon roll recipes, these orange rolls call for 1 egg and 1 egg yolk for the perfect texture and rich consistency in the dough.
- Butter: I prefer to use salted butter, but unsalted works, too. You’ll need it for the dough, filling, and frosting.
- Bread flour: trust me when I say that using bread flour truly keeps these orange rolls soft and fluffy! Bread flour has a higher protein level, which helps produce more gluten and gives the rolls their chewy, soft texture.
- Brown sugar: I love using dark brown sugar for a more robust molasses flavor in the filling, but light brown sugar will work!
- Cinnamon: even though these are orange rolls, we’re still adding ground cinnamon to the filling (and the combo is incredible).
- Salt: a little salt really helps bring out the flavor in the dough and controls the yeast, so don’t skip it.
- For the orange frosting: I couldn’t get enough of the fluffy orange cream cheese frosting. It’s made with cream cheese, butter, powdered sugar, more fresh orange juice, and orange zest.
Can I make them dairy-free, gluten-free, or vegan?
- To make dairy-free: use dairy-free milk in the dough, and vegan/dairy-free butter and cream cheese in the frosting.
- I cannot recommend a gluten-free swap in this orange cinnamon roll recipe, nor do I have a swap for the eggs to make them vegan. Feel free to try my Vegan Banana Bread Cinnamon Rolls instead!
Looking for a buttercream frosting?
If you’re not a fan of cream cheese frosting, feel free to frost your rolls with the orange buttercream from this recipe instead!
A note on two types of yeast
Before getting started, make sure you know which type of yeast you have so that you can properly activate it for baking. This is what helps give the orange rolls their fluffy texture! With either type of yeast, it’s essential to use milk warmed to 115 to 120 degrees F to help it activate.
- Active dry yeast: this type of yeast must be dissolved in liquid, or also what’s known as being “proofed” before it’s added to the rest of the dough ingredients. You’ll know this type of yeast is activated when little bubbles start to appear in the liquid that you dissolve the yeast in (for this recipe, it’s warm milk).
- Instant yeast: also known as quick rise yeast (this is the brand I use and love!), and what we are using for this orange cinnamon roll recipe. It can be added to the dough without any ‘proofing’ required, so you don’t need to sit and watch the yeast to make sure it bubbles. However, you’ll still want to dissolve it in a little bit of milk and sugar to help get it started.
Can I make them the night before?
Yes! It’s such a great way to save time. Here’s how to do it:
- After the first rise, roll the orange cinnamon rolls up, cut them as directed, and arrange them in a baking pan lined with parchment paper.
- Cover the pan well with plastic wrap and a towel, then place them in the fridge overnight or up to 18 hours total.
- When you are ready to bake, bring the orange rolls to room temperature (keep them covered so they don’t dry out) and let them rise for 45 minutes to 1 hour.
- Bake as directed, then frost & devour!
Orange cinnamon roll FAQs
Here are answers to common questions I get about making all types of cinnamon roll flavors:
- Can I use all-purpose flour? The short answer is yes, the recipe will still work with all-purpose flour. However, I HIGHLY recommend sticking with bread flour because it makes these rolls extra fluffy since there is a higher protein count.
- Why did the middles pop out of my rolls? This can happen if you roll them a bit too tightly or if your pan is too small. Be sure to cut off about 1/2 inch on each end of the dough log and discard so that the rolls all fit in your pan. If you want to bake the ends, use a larger pan.
- Can I double the recipe? Yep! Just remember to use a larger pan.
- What can I do if my dough is too sticky to knead? Simply add a little more flour, about a tablespoon at a time, until it’s easier to work with. BUT it is important you weigh your dough because this dough is generally a little more sticky.
- Can I use a bread maker? I haven’t tested this recipe using a bread maker, but some readers have made my original cinnamon roll recipe successfully using one.
- Can I add nuts? Yes! I think finely chopped walnuts or pecans would be delicious sprinkled into the filling and/or on top of the baked, iced rolls.
Tools you’ll need
- Kitchen scale. I highly recommend weighing your ingredients with a kitchen scale to ensure that these rolls turn out perfectly every time. This is how I test my recipes to ensure accuracy.
- Zester & juicer: don’t forget an easy-to-use citrus zester and citrus juicer to get all of that fresh orange into your rolls!
- Stand mixer. You’ll want to use the dough hook on your stand mixer to easily knead the dough before rolling it out. If you don’t have a stand mixer, you can also knead the dough by hand.
- Wooden spoon. I recommend mixing your dough together with a wooden spoon.
- Rolling pin. For rolling out that beautiful dough. Pro tip: if you don’t have a rolling pin, you can also flour up a wine bottle!
- Serrated knife. Using a serrated knife will help you cut the cinnamon rolls out after you roll the dough up. You can also use unflavored dental floss.
- 9×9-inch pan. I recommend using a 9×9 inch baking pan or a 9-inch circular pan so that the cinnamon rolls fit well and bake properly.
Storing tips
Cover the cooled orange sweet rolls with plastic wrap and foil, or place individual rolls in airtight glass containers or silicone bags and store in the fridge for up to 5 days. Reheat rolls individually in the microwave in 15-second intervals until warm.
How to freeze orange cinnamon rolls
- To freeze before baking: the dough should be frozen after the first rise (once you’ve spread the filling, rolled the dough up, and sliced it into rolls). Place the rolls into a pan and cover well with parchment paper, plastic wrap, foil and an airtight cover, then place them in the freezer. When you’re ready to bake, let the dough thaw in the fridge — preferably overnight — then put it in a warm spot for 45 minutes to 1 hour before baking to activate the second rise. Bake the orange rolls as directed.
- To freeze after baking: allow the orange rolls to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure they are well wrapped or covered in an airtight container, or you can choose to freeze individual rolls. When ready to eat, defrost the rolls at room temperature, then warm them in the oven at 350 degrees F for 10-15 minutes, or you can warm them up individually in the microwave for 20-30 seconds (once defrosted). I prefer to freeze them before they are iced, and then frost them when ready to eat. The icing is also freezer-friendly.
More brunch treats you’ll love
Get all of my breakfast & brunch recipes here!
I hope you love these fluffy orange cinnamon rolls! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Beautiful, fluffy orange cinnamon rolls made with fresh orange juice and orange zest for the brunch treat of your dreams. This bright, unique take on traditional cinnamon rolls is perfect for the holidays and such a fun way to use up winter citrus! Top with a luscious orange cream cheese frosting for the ultimate treat.
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
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Mix the wet ingredients: In the bowl of an electric mixer, or if making by hand, a large bowl, add the orange zest and sugar. Use clean hands to rub the zest into the sugar for approximately 30 seconds to release and infuse orange flavor into the sugar.
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In a small microwave-safe bowl or glass measuring cup, warm the milk by microwaving it for 1 minute, until it registers 120°F on a thermometer and feels like very warm bath water (but it shouldn’t be too hot!). Add the warmed milk into the bowl with the sugar and sprinkle the yeast on top. Wait 2 minutes to activate the yeast; you will know it is activated when it starts to bubble and foam on top, then add in the fresh orange juice, egg, egg yolk and melted butter. Mix on medium speed until well combined, 30 seconds. (Alternatively, mix with a wooden spoon until well combined.)
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Add the dry ingredients: Remove the bowl from the mixer and use a wooden spoon to stir in the flour and salt until a dough begins to form (this will prevent flour from flying everywhere!).
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Knead the dough: Place the dough hook on the stand mixer and return the bowl to the mixer. Knead the dough on medium speed, 8 to 10 minutes. (Alternatively, you can use your hands to knead the dough for 8 to 10 minutes on a well-floured surface.) Please know that this is supposed to be a sticky dough, but if measured properly they will bake up beautifully!
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Lightly grease a large bowl with olive oil. Transfer the dough ball to the bowl, then cover with plastic wrap and a warm towel. Allow the dough to rise until doubled in size, 1 to 1 1/2 hours. (This may be more or less time depending on the time of year, the humidity, and the temperature in your home.) You will know the dough has risen enough when you poke your finger into the dough about an inch without the indentation bouncing back immediately.
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Generously dust a clean surface with flour. Transfer the risen dough to the surface and use a rolling pin to roll the dough out into a 10×14-inch rectangle.
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Prepare the filling: Spread the softened butter over the dough, leaving a ¼-inch margin at the far shorter side of the rectangle. In a small bowl, mix together the brown sugar, cinnamon and orange zest. Use your hands to sprinkle the mixture over the butter, then gently rub the brown sugar mixture into the butter leaving a 1/4th inch margin at the far short side of the dough.
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Roll up the dough: Starting from the short side (the 10-inch side) without the margin, very tightly roll up the dough. Seal the far edge of the dough as best you can by pinching the dough together just slightly, then make sure the dough log is seam-side down. Cut a ½ inch off each end of the dough, as the ends won’t have enough filling; feel free to discard (or bake separately as yummy extras). Use your hands to give the dough log a gentle push inwards on both ends so that it compacts slightly, as it may have stretched out a bit during the rolling process.
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Cut the rolls: Using unflavored dental floss or a serrated knife, cut the dough into nine 1-inch slices.
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Line a square 9-inch pan with parchment paper. Place the rolls in the prepared baking pan. Cover with plastic wrap and a towel and let rise again until the rolls have puffed up, are doubled in size, and touch each other in the pan, about 30 minutes to 1 hour.
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Preheat the oven: Meanwhile, preheat the oven to 350°F.
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Once the rolls have risen, remove the plastic wrap and towel and bake until just golden brown on the edges, about 20 to 25 minutes. Not overbaking the rolls ensures that they will stay soft in the middle.
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Make the frosting: While the rolls bake, prepare the orange cream cheese frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, powdered sugar, orange juice and zest. Beat on low speed to start, then increase to medium-high speed and mix until smooth and fluffy, 1 to 2 minutes. (Alternatively, whisk the frosting by hand.) Immediately spread the frosting over the rolls so the frosting gets into every little nook and cranny of the roll and then serve. ENJOY while they are warm and gooey!
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To store: Cover the cooled cinnamon rolls with plastic wrap and foil or place individual cinnamon rolls in airtight glass containers or silicone bags and store in the fridge for up to 5 days. Reheat rolls individually in the microwave in 15 second intervals until warm. For freezing instructions, see the blog post.
Recipe Notes
To make overnight: After slicing and placing rolls into the greased pan, simply cover and place them in the fridge overnight. In the morning, let the rolls rise at room temperature for 45-60 minutes, then bake as directed.
Check the blog post for instructions on how to freeze cinnamon rolls, plus additional tips, tricks, and FAQs!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats
