Start your day on a bright note with these Orange Cinnamon Rolls! A delicious twist on a classic favorite, combining sweet and zesty flavors your family will love.
This Orange Cinnamon roll recipe will spark your taste buds! I wanted to use classic cinnamon roll ingredients with the addition of orange flavoring anywhere I could. The cinnamon adds a subtle touch that complements the sweet, citrusy marmalade filling. And the zesty cream cheese frosting was the perfect sweet and tangy topping for these delectable homemade orange rolls. They’re fluffy, bursting with citrus, and covered in delicious gooey frosting!
I love to create twists on classic Cinnamon Rolls by adding various ingredients to create new flavors! These Orange Cinnamon Rolls are a new favorite, but we also love Tropical Cinnamon Rolls and Maple Pecan Cinnamon Rolls.
Table of Contents
Recipe Ingredients
- Orange Zest and Extract: The zest adds a bright, citrusy tang and adds in a brighter flavor than orange juice.
- Cinnamon: This spice contributes a warm, sweet, and slightly spicy flavor.
- Butter: Adds a creamy, rich flavor and tender texture to both the dough and filling.
See the recipe card for full information on ingredients and quantities.
Variations
- Add Nuts: Adding finely chopped walnuts or pecans to the filling introduces a nutty flavor and a crunchy texture, providing a pleasant contrast to the soft, fluffy rolls.
- Use Orange Glaze: Using an orange glaze instead of frosting can give the rolls a lighter, more citrus-focused finish with a glossy appearance on your Orange Icing Cinnamon Rolls.
- Sugar Variation: Sprinkling orange-flavored sugar on top of the orange rolls adds a crunchy texture and an extra burst of orange flavor.
How to Make Orange Cinnamon Rolls
Step 1: In a glass 2-cup measuring cup, warm the milk in the microwave for 45 seconds on high. Sprinkle in the yeast and 2 tbsp. of sugar (subtract it from the ½ c. of sugar listed in the rolls section above) and mix gently. Let the mixture stand for 5 minutes or until it is bubbly and foamy.
Step 2: Meanwhile, combine the remaining sugar, butter, eggs, salt, extract, and zest in the bowl of a stand mixer fitted with the paddle attachment. Mix for 15 seconds or until the mixture is just combined. Once the yeast/milk mixture is bubbly, with the mixing speed on low, alternate the liquid and flour (use 4½ c. and then add the extra ½ c. if needed) until combined.
Step 3: Switch to the hook attachment and knead the dough on the lowest speed for 6-8 minutes or until it is smooth and firm. Remove the dough from the bowl and place it into a large, lightly greased metal or glass bowl. Cover tightly with plastic wrap and allow to rise for 1½ hours.
Step 4: Once the dough has risen, roll it out into a large rectangle. Spread butter on top, then marmalade. In a small mixing bowl, combine the brown sugar, cinnamon, vanilla, and orange zest. Sprinkle the cinnamon-sugar mixture on top of the butter/marmalade mixture. Roll the dough lengthwise into a large log. Using plain dental floss, cut in half, then continue by cutting each section in half and repeating (I do it this way to get even cuts and an even amount of rolls).
Step 5: Place the rolls into a 12×17 inch baking dish (you will want to use baking spray to prevent them from sticking to the bottoms and sides), leaving at least an inch around each roll. Cover with plastic wrap and allow to rise for 30 more minutes.
Step 6: Once the rolls have risen, place them in the oven at 400 degrees Fahrenheit (204 degrees Celsius) for 18-20 minutes or until golden brown on top.
Step 7: While the rolls bake, prepare the glaze by combining all ingredients in a large bowl and mixing until smooth.
Step 8: Remove the rolls from the oven and allow them to cool for 15 minutes before pouring the frosting over the top. Spread the frosting evenly. Allow to sit for an additional 10 minutes before serving.
Expert Tips
- Zest, Then Juice: Always zest your oranges before juicing them. This order makes it easier to grate the zest without the fruit collapsing.
- Rising Tip: Make sure your dough is rising in a warm environment. Dough can struggle to rise properly if it is in a cold kitchen.
Frequently Asked Questions
To achieve the perfect glaze consistency, if it appears too thick, simply incorporate a little more milk. Gradually add the milk, stirring well after each addition, until you attain the smoothness ideal for drizzling over your Orange Cinnamon Rolls.
If you are wanting more flavor in your cinnamon rolls you can add in a teaspoon of vanilla extract into the filling or even the glaze
Storage Info
STORE Orange Cinnamon Rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days to maintain freshness. To FREEZE, wrap individually in plastic wrap and place in a freezer bag for up to 3 months.
To REHEAT, thaw (if frozen) and warm in the microwave for 20-30 seconds or until heated through. For a crispier texture, reheat in an oven at 350°F (175°C) for 5-10 minutes.
Orange Cinnamon Rolls Recipe
Ingredients
Rolls
- 4 1/2-5 cups all-purpose flour
- 1/2 cup sugar
- 1 cup whole milk
- 6 tablespoons butter - room temperature
- 2 large egg
- 2 1/2 teaspoons yeast
- 1 tsp salt
- 1/2 tsp orange extract
- zest of 1 orange
Marmalade Brown Sugar Filling
- 3/4 cup brown sugar
- 6 Tbsp (¾ stick) butter - room temperature
- 1/4 cup orange marmalade
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- zest of half an orange
Zesty Cream Cheese Frosting
- 1/2 cup powdered sugar
- 2 Tbsp butter
- 4 Tbsp cream cheese - room temperature
- 4-5 Tbsp whole milk - or more for desired consistency
- 1/4 tsp vanilla
- zest of half an orange
Instructions
- In a glass 2-cup measuring cup, warm the milk in the microwave for 45 seconds on high. Sprinkle in the yeast and 2 tbsp. of sugar (subtract it from the ½ c. of sugar listed in the rolls section above) and mix gently. Let the mixture stand for 5 minutes or until it is bubbly and foamy.
- Meanwhile, combine the remaining sugar, butter, eggs, salt, extract, and zest in the bowl of a stand mixer fitted with the paddle attachment. Mix for 15 seconds or until the mixture is just combined. Once the yeast/milk mixture is bubbly, with the mixing speed on low, alternate the liquid and flour (use 4½ c. and then add the extra ½ c. if needed) until combined.
- Switch to the hook attachment and knead the dough on the lowest speed for 6-8 minutes or until it is smooth and firm. Remove the dough from the bowl and place it into a large, lightly greased metal or glass bowl. Cover tightly with plastic wrap and allow to rise for 1½ hours.
- Once the dough has risen, roll it out into a large rectangle. Spread butter on top, then marmalade. In a small mixing bowl, combine the brown sugar, cinnamon, vanilla, and orange zest. Sprinkle this on top of the butter/marmalade mixture. Roll the dough lengthwise into a large log. Using plain dental floss, cut in half, then continue by cutting each section in half and repeating (I do it this way to get even cuts and an even amount of rolls).
- Place the rolls into a 12×17 inch baking sheet (you will want to use baking spray to prevent them from sticking to the bottoms and sides), leaving at least an inch around each roll. Cover with plastic wrap and allow to rise for 30 more minutes.
- Once the rolls have risen, place them in the oven at 400 degrees Fahrenheit (204 degrees Celsius) for 18-20 minutes or until golden brown on top.
- While the rolls bake, prepare the glaze by combining all ingredients in a large bowl and mixing until smooth.
- Remove the rolls from the oven and allow them to cool for 15 minutes before pouring the frosting over the top. Spread the frosting evenly. Allow to sit for an additional 10 minutes before serving.
When my kids heard I was making orange rolls, they weren’t excited at all, but they devoured them! This recipe was so delicious, with soft bread and a buttery cinnamon/orange flavor. Yum!
Really yummy, but how can a 9 by 13 pan be large? 9×13 is always gonna be 9×13. I used one and it was too small. All your pictures just have regular baking pans, maybe that is what your instructions intended?
Other than my rolls being too cramped to rise, they were super yummy! I’m going to try again in a regular sized 12×18
Hi there, sorry for the cramped rolls. You are correct, the instructions should have said 12×17 inch baking pan. Now they do. Thanks for letting me know.
Thanks for updating it 🙂 I made them again yesterday and they were perfect! To anyone thinking about making these, just do it, you won’t regret it
Excellent – dripping with goodness, every bite…… Our home even smelled yummy
Instructions very clear Thank You and then some, for sharing –
Hzl
Thank you so much for saying that! So happy you liked them 🙂
These look delicious!