Description
These delightful orange cinnamon rolls feature a soft, tender yeast dough swirled with a fragrant cinnamon-sugar and orange zest filling. Each roll is generously topped with a smooth, vibrant orange cream cheese glaze, offering a harmonious balance of sweet spice and bright citrus notes. Baked to a golden perfection, they present a comforting aroma and a wonderfully moist texture.
Ingredients
- *Dough:*
- 1 cup warm milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- ¼ cup unsalted butter, melted
- ½ teaspoon salt
- 3 ½ – 4 cups all-purpose flour, plus more for dusting
- *Filling:*
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 tablespoon orange zest
- *Orange Cream Cheese Glaze:*
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2–3 tablespoons fresh orange juice
- 1 teaspoon orange zest
- Pinch of salt
Instructions
- **Activate Yeast:** In a large bowl, combine warm milk, granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- **Prepare Dough:** Add the egg, melted butter, and salt to the yeast mixture. Gradually add 3 cups of flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed, until the dough is smooth and elastic.
- **First Rise:** Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- **Prepare Filling:** While the dough rises, combine softened butter, brown sugar, ground cinnamon, and orange zest in a small bowl. Mix until well combined and spreadable.
- **Shape Rolls:** Once the dough has risen, gently punch it down. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches. Spread the cinnamon-orange filling evenly over the dough, leaving a small border on one long edge.
- **Roll and Slice:** Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
- **Second Rise:** Arrange the rolls in a lightly greased 9×13 inch baking dish. Cover and let rise in a warm place for another 30-45 minutes, or until puffy.
- **Bake:** Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. If the tops brown too quickly, loosely tent with foil.
- **Prepare Glaze:** While the rolls cool slightly, beat softened cream cheese and butter together in a medium bowl until smooth. Gradually add powdered sugar, orange juice, orange zest, and a pinch of salt. Beat until light and fluffy.
- **Glaze and Serve:** Spread the glaze generously over the warm (not hot) cinnamon rolls. Serve immediately.
Notes
Ensure your milk is warm, not hot, to activate the yeast without killing it.
For an extra fluffy dough, allow it to rise in a slightly warm, draft-free environment.
Use unflavored dental floss to cut the rolls for clean, perfectly round shapes.
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450 kcal (estimated per roll)
- Fat: 18g (estimated per roll)
- Carbohydrates: 65g (estimated per roll)
- Protein: 7g (estimated per roll)