Orange Cinnamon Rolls

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.

Ingredients to Make 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. Ingredients to make Orange Cinnamon Rolls: (Scroll down for full printable recipe card.)

• Dough: All purpose flour forms the base of the dough.
• Yeast: Rapid rise yeast gives rise to the dough.
• Liquid: One cup scalded milk (110-115°F)
• Sugar: Granulated sugar for sweetness.
• Butter: Salted butter and a teaspoon of salt to balance the sweetness.
• Orange Juice: Fresh orange juice.
• Whole Egg: One beaten egg to bind the dough.
• Filling: Salted butter, granulated sugar, orange zest and cinnamon.
• Cream Cheese Frosting: Neufchatel cream cheese, butter, powdered sugar, orange juice and orange zest.

What is Scalded Milk?

Scalded milk is milk that’s been heated to just before the boiling point. You’ll see bubbles begin to form around the edge and steam rising from the milk. Check the temperature with an instant read thermometer looking for 180°F and don’t allow it to go the boiling point of 212°F. Let it cool to 110-115°F before adding the yeast, for the perfect cozy environment for the yeast to bloom. If the milk is too hot, it will kill the yeast. Think warm milk, not boiling hot.

How to Make the BEST Orange Cinnamon Rolls Recipe

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.

• Scald Milk –  Place milk into small saucepan over medium-high heat until it steams and shows small bubbles.
• Bloom Yeast – Place scalded milk, yeast and sugar in a small bowl. Stir, then let sit until it bubbles and blooms.
• Dry Ingredients – Use a whisk to sift together flour, 1/4 cup sugar and salt.
• Wet Ingredients – In the bowl of a stand mixer fitted with a dough hook add yeast mixture, orange juice, butter and egg. Mix just until combined.
• Combine – With the mixer on low speed gradually add sifted flour mixture.
• Knead the Dough – Knead the dough until it pulls away from the side of the bowl.
• Let Rise – Butter a large bowl place dough into bowl, cover with a damp cloth and let rise for 1 hour.
• Roll Dough – Roll into a rectangle.
• Make the Filling – Whip together butter with granulated sugar, orange zest and cinnamon until combined. Spread from end to end of dough.
• Roll Dough – Begin rolling from the widest edge jelly roll style ending seam side down.
• Slice – Divide dough into 12 even portions. Place side by side in a buttered 13×9-inch baking pan.
• Second Rise – Cover with a damp cloth and let rise until doubled.
• Oven – Preheat oven to 350°F. Uncover rolls, then bake per the recipe until puffed and lightly golden brown.
• Cream Cheese Frosting – Whip together neufchatel, butter, powdered sugar, orange juice and zest until combined.
• Serve – Frost rolls while warm then serve.

Tips for Making Orange Cinnamon Rolls

• Kitchen Tools You’ll Need: A stand mixer or a hand mixer (you can also knead by hand) large bowl, medium bowl, measuring cups and spoons, whisk, citrus juicer and zester and 13×9-inch baking pan or baking dish.
• Use Fresh Yeast: I highly recommend that you check the date on the yeast packaging before you begin. Yeast that’s out of date won’t perform properly and the dough won’t rise.
• What Do I Do if My Yeast Doesn’t Bloom? When proofing the yeast, if it doesn’t bloom and foam, throw it out and start again.
• Use a Whisk to Sift the Dry Ingredients: 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.
• Use a Sharp Knife or Dental Floss to Slice the Rolls: You can use unflavored dental floss to cut the rolls into even potions. Otherwise, use a sharp knife to make clean cuts and avoid using a sawing motion or it could make the rolls misshapen.
• Make-Ahead Tip: You can make the cinnamon rolls and cover loosely with plastic wrap. Allow them to chill and rise in the fridge overnight. They’ll 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 to room temperature before baking.
• When to Serve: Enjoy these spectacular Orange Rolls for breakfast, brunch, Easter, Thanksgiving or Christmas morning, tea time or dessert any time of year.

Recipe Variations

• Citrus: You could transform these into lemon rolls swapping out lemon for orange juice and zest.
• Glaze: You could top these with a simple cream glaze made with heavy cream, orange extract and powdered sugar.
• Yeast: You can use active dry yeast. It’s longer acting and it will add to the rise time. The same amount will work.
• Nuts: You could add finely chopped pecans or walnuts to the filling.
• Extracts: You could add one teaspoon vanilla extract to the glaze.
• Neufchatel Cream Cheese: Neufchatel has a soft texture and the reason I chose it for these orange sweet rolls. You can use full fat cream cheese, instead.
• Spices: You could add a pinch of ground cardamom or nutmeg to the dry ingredients or the filling.

Storage and Leftovers

• Leftovers: Store baked and frosted Orange Cinnamon Rolls covered with plastic wrap or in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Reheat gently in the microwave in single servings after frosting with the sweet orange glaze.
• Freezer: You can make and freeze these rolls prior to the second rise, for up to 2 months ahead of time. Let them thaw on the counter and let rise at room temperature, then proceed with the recipe.
• Baked Rolls: Store baked rolls in the freezer for up to 2 months. Thaw in the fridge and reheat just before serving.

More Cinnamon Rolls Recipe 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 are rich and decadent.
• Easy Banana Toffee Cinnamon Rolls are made in a snap with crescent rolls.
• 7 Up Biscuit Cinnamon Rolls are a delicious option when there’s no time for kneading bread dough that needs to rise.
• This recipe for Twisted Cinnamon Rolls takes several steps to make but the end result is enchanting.
• This Cinnamon Roll Bread is the perfect side kick for a cup of coffee or hot tea.
• Lemon Rolls from Love from the Oven.

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Helpful Kitchen Items:

• Measuring Set
• 13 x 9 inch Dish
• Kitchen Utensils
• Mixer