These citrus filled Orange Cinnamon Rolls are like a bite of sunshine. The orange cream cheese frosting makes the perfect topping for these scratch made delicacies.
Next Level Orange Cinnamon Rolls Recipe
The allure of freshly baked cinnamon rolls spans generations, doesn't it? Just the warm smell of cinnamon wafting through the air is heartwarming. Walking into a mall and smelling those Cinnabon cinnamon rolls instantly makes you want to buy one to eat. Great marketing tool, don't you think? There's no reason you can't enjoy homemade cinnamon rolls at home, and these citrus filled orange cinnamon rolls are next level deliciousness.
Helpful Tips for Making Cinnamon Rolls
There is no need to be intimidated when a recipe calls for yeast. Yeast is leavening and requires proofing with warm liquid such as water or milk. That's the main difference between it and baking powder.
- Check the date on the yeast packaging before you begin. Yeast that's out of date won't perform properly.
- When proofing the yeast, if it doesn't bloom and foam, throw it out and start again.
- Scalded milk is milk that's been heated just before the point of boiling. If the milk is too hot, it will kill the yeast so check the temperature with an instant read thermometer. Think warm, not hot.
- When sifting is referenced in this recipe, a whisk will work perfectly for combining dry ingredients together. It's easy and works like a charm.
- You can make the cinnamon rolls and cover, then allow them to chill in the fridge overnight. They will continue to rise slowly in the fridge and they'll be ready to bake in the morning. When doing so, give them 30 minutes on the counter to warm before baking.
Other Cinnamon Roll Recipe Variations to Make
Cinnamon rolls come in many flavors and it's fun to shake things up once in a while. A few other recipes you may enjoy:
- Praline Pecan Cinnamon Rolls
- Easy Banana Toffee Cinnamon Rolls made with crescent rolls
- 7 Up Biscuit Cinnamon Rolls
- Lemon Rolls from Love from the Oven
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Helpful Kitchen Items:
Orange Cinnamon Rolls
- 1 cup scalded milk (110-115°F)
- 2 (¼ oz each) packets rapid rise yeast
- ¼ cup granulated sugar plus 1 teaspoon divided
- 4 cups all purpose flour
- 1 teaspoon salt
- ⅓ cup orange juice
- 4 tablespoon salted butter melted
- 1 large egg lightly beaten
- ½ cup salted butter softened
- 1 cup granulated sugar
- 3 tablespoon orange zest
- ½ teaspoon ground cinnamon
- 4 oz neufchatel cream cheese softened
- 4 tablespoon salted butter softened
- 1 ½ cups powdered sugar
- 2 tablespoon orange juice additional as needed to thin
- 2 tablespoon orange zest
- Scalded milk: Place milk into small saucepan over medium-high heat. Test the temperature of the milk with an instant-read thermometer once the milk has begun to steam and show small bubbles. If it exceeds the temperature, allow it to cool slightly before adding the yeast.
- To make dough: Place scalded milk, yeast and 1 teaspoon sugar in a small bowl. Mix lightly then let sit for 8-10 minutes until it bubbles and blooms. If it doesn't bloom, throw it out and start over.
- In a separate bowl, use a whisk to sift together flour, ¼ cup sugar and salt.
- In the bowl of a stand mixer fitted with a dough hook or a large mixing bowl, add yeast mixture, orange juice, butter and egg. Mix just until combined. With the mixer on low speed gradually add sifted dry ingredients. Once all is added, and dough has pulled away from sides of bowl, increase speed and knead for 5-7 minutes until elastic. If dough is sticky, add a little more flour just until it pulls away from the side of the bowl.
- Butter a large bowl, place dough into bowl, cover with a damp cloth and let rise for 1 hour.
- After 1 hour, punch down dough, and roll into an 18 x 12 inch rectangle on a lightly floured surface.
- To make filling: In a medium size bowl, using an electric mixer, whip together softened butter with granulated sugar, orange zest and cinnamon until combined.
- Spread from end to end of dough. Begin rolling from the widest edge jelly roll style ending seam side down.
- Using a knife, divide dough into 12 even portions. Place side by side in a buttered 13 x 9 inch baking pan. Cover with a damp cloth and let rise for 45-60 minutes or until doubled.
- To bake: Preheat oven to 350°F. Uncover rolls, then bake for 25-30 minutes until puffed and lightly golden. Let sit on counter while you make frosting.
- To make frosting: Using an electric mixer, whip together neufchatel, butter, powdered sugar, orange juice and zest until combined.
- Frost rolls while warm then serve.
I'm always intimidated by any recipe that uses yeast. I wanted to try these and decided to give it a whirl anyway. I'm so glad I did they turned out so good I was proud of myself. Thanks Melissa!
I'm proud of you, too!