Orange Cinnamon Rolls

Sweet, pillowy, ultra soft Orange Cinnamon Rolls made with fresh orange juice. They are truly a treat and perfect for brunch!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Rise time 3

Total Time 3 35

Servings rolls

Calories 454kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the dough

1/2 cup whole milk
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 temp
1 large egg yolk, room temp
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
1/4 cup unsalted butter, softened to room temp
1 Tbsp. orange zest

For the glaze

1 cup powdered sugar
1-2 Tbsp. orange juice

US Customary - Metric

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!
1/2 cup whole milk, 1/4 cup unsalted butter, melted
Pour the milk/butter mixture into the bowl of an electric stand mixer fitted with the paddle attachment and sprinkle the yeast on top.
1, .25 oz. package active dry yeast (2 1/4 tsp.)
Then add in the orange juice, sugar, egg, and yolk. Mix on medium-low just until combined.
1/2 cup orange juice, freshly squeezed, 1/4 cup sugar, 1 large egg, room temp, 1 large egg yolk, room temp
Add the flour and salt and mix again just until combined. (we’ll use the heavy cream later on).
3 cups bread flour, spooned leveled, plus more for dusting, 1 tsp. salt
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.
1/3 cup sugar, 1/3 cup brown sugar, 1 Tbsp. ground cinnamon, 1/4 cup unsalted butter, softened to room temp, 1 Tbsp. orange zest
Roll out the dough. 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.
1/2 cup heavy cream
Stir together ingredients for the glaze and drizzle over the tops before serving. Garnish with more orange zest on top if desired. ENJOY!

1 cup powdered sugar, 1-2 Tbsp. orange juice

Video

Notes

Overnight instructions: After you place the sliced rolls into the greased pan, immediately cover with plastic wrap and place in the fridge. In the morning, let the cinnamon rolls come to room temperature for at least 30-45 minutes, pour the warmed heavy cream on top and bake as directed.
Storage: Covered on the counter for up to 2 days, or in the refrigerator for up to 5 days. Pop in the microwave for ~15 seconds to reheat or in the oven at 350°F for 5-10 minutes or until warm and gooey again.
To make without orange: leave out the juice and zest. Increase the milk to 1 cup. Increase the brown sugar filling to 2/3 cup brown sugar, 1 Tbsp. cinnamon and 1/4 cup softened butter. Use milk or heavy cream for the glaze. Follow the remaining directions the same.

Nutrition