• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes & Cupcakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Published: Oct 13, 2017 · Modified: Aug 15, 2022 by Paula Montenegro · Income from ads and affiliates

    Orange cinnamon rolls

    Jump to Recipe

    I don't make these orange cinnamon rolls often because, frankly, I eat the whole pan, give or take. They're very soft and gooey, with that wonderful combination that is cinnamon and orange. They can be frozen.

    Wooden table with two cinnamon rolls, rest in metal pan, a white linen, an orange.

    The smell in your kitchen makes it impossible to resist them. If you're like me and try everything warm from the oven, you will get into trouble. Ideally, they should be eaten within a few hours of baking them.

    But, make no mistake, you can freeze them and reheat them briefly before eating. It's the little things, you guys. Like a warm orange cinnamon roll.

    Close-up of glazed cinnamon rolls in dark metal pan.

    There is something about working with yeast that is irresistible to me. But I know it's not everyone's favorite subject. It takes a bit of work and organization. You have to adapt to its rhythm.

    Grey marble counter, green bowl with sugar and zest, white bowl with butter.

    But once you know how yeast works and get some practice, you can pop the dough into the fridge until the next day, or freeze the unbaked rolls in the pans and give them their last rise after they've come back to room temperature (do it in stages, first transfer the pan to the fridge and when it's thawed transfer it to the counter so it comes to room temperature and starts its final rise).

    There are shortcuts, you just have to know how the dough works.

    Rolling cinnamon rolls on a grey marble counter.

    The recipe is adapted from the fabulous Mel, which I'm sure you all know. 

    I've been using this recipe for years now, and it's hard to use another one. This one works so well! Why mess with something that is great, right?.

    So, these orange cinnamon rolls are a staple in my kitchen, and they should make their way into yours.

    Unbaked cinnamon rolls in a dark metal pan.

    The dough is straightforward, easy to work with, and they have the tenderness and traditional flavor you're hoping for.

    Table of Contents Open
    Orange zest
    Related recipes you might like:
    Orange Cinnamon Rolls

    Orange zest

    The addition of orange zest and juice in the glaze makes for a fabulous combination. Because you do know that orange and cinnamon are amazing together. And for me, they are associated with fall baking. For some reason, oranges remind me of a fireplace, chilly days, and lazy weekend baking.

    Two cinnamon rolls on wooden table, rest in pan, white linen and orange in background.

    No matter what you think, these orange cinnamon rolls will win a place in your heart, and kitchen hopefully. Give them a try. They're so worth it!


    Related recipes you might like:

    • Close up view of cast iron skillet with baked rapsberry rolls.
      Raspberry Almond Skillet Rolls
    • Cinnamon Sugar Challah
      Cinnamon Challah Bread
    • Slices of swirl bread on wooden table, crumbs around
      Sweet Potato Cinnamon Bread
    • Stack of cinnamon bread toast on dark surface with white napkins, a butter knife, whole bread in the background.
      Strawberry Cinnamon Bread

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Two cinnamon rolls on wooden table, rest in pan, white linen and orange in background.

    Orange Cinnamon Rolls

    ★★★★★

    4.7 from 3 reviews

    Print Recipe
    Save Recipe Recipe Saved

    I don't make these orange cinnamon rolls often because, frankly, I eat the whole pan, give or take. They're very soft and gooey, with that wonderful combination that is cinnamon and orange. They can be frozen. 

    • Total Time: 3 hours 45 minutes
    • Yield: 12 rolls

    Ingredients

    Units

    For the dough:

    • ¾ cup buttermilk (or milk + 1 tablespoon lemon juice to make your own)
    • 6 tablespoons (90g) unsalted butter, melted and lukewarm
    • 3 eggs, at room temperature
    • 2 ¼ cups cake flour
    • 2 ¼ cups all-purpose flour
    • ¼ cup (50g) sugar
    • 2 ¼ teaspoons instant yeast
    • 1 ¼ teaspoons salt

    For the filling:

    • 1 cup (225g) unsalted butter, room temperature
    • 1 cup (200g) light brown sugar
    • 1 teaspoon ground cinnamon
    • Zest o 2 oranges

    For the glaze:

    • 1 cup powdered sugar
    • 2-3 tablespoons orange juice

    Instructions

    1. If you’re using milk and lemon juice, mix in a medium bowl and let curdle about 5 minutes.
    2. Add both flours, sugar, and yeast to the bowl of a mixer.
    3. Add milk, eggs, butter, and salt.
    4. Mix on medium speed for about 10 minutes. A dough will form but it will not separate completely from the bowl, it will be barely sticky.
    5. If it’s too sticky add a few Tbs flour, one at a time, but not too many.
    6. Transfer this dough to an oiled bowl, turn over, cover the bowl with plastic wrap or a clean towel and let rise in a draft-free area until doubled in volume, about 2 hours.
    7. Gently turn the dough onto a clean counter and pat into a rectangle, about 16x12-inches, the long side parallel to the counter.
    8. Have the filling ingredients ready.
    9. Pat mounds of butter all over the dough. Gently spread it to cover the entire surface.
    10. Mix the sugar, cinnamon, and zest. Add it on top of the butter.
    11. Lift the longest edge closer to you, from one end to the other, and keep rolling, trying to tighten it as you do.
    12. Cut in half, then each piece in half again, and each of those fourths in three rolls.
    13. Place in a greased 9x13-inch pan, cover with a clean towel and let rise for 1 hour or a bit more until puffed.
    14. Meanwhile, preheat the oven to 350ºF / 180ºC.
    15. Bake for 20 to 25 minutes, until golden and puffed, and baked through.
    16. Prepare glaze by mixing sugar and juice until smooth.
    17. Drizzle over warm rolls before eating.
    18. Can be wrapped in plastic and foil and frozen up to a month. Let thaw at room temperature. Reheat a few minutes before eating.

    Notes

    • Flour: I use both cake and all-purpose flour for texture, but all-purpose flour works well.
    • Freezing: you can keep them frozen and warm them in a medium-low oven (300°-325°F) before eating. 
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Resting time: 3 hours
    • Cook Time: 25 minutes
    • Category: Bakery
    • Method: Baking
    • Cuisine: American

    Keywords: orange cinnamon rolls

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More recipes you may enjoy

    • Strawberry scones on wire rack, white background
      Best Strawberry Scones
    • Lemon bundt cake with glaze and cut slice on white cake stand, beige background.
      Lemon Bundt Cake
    • Partial view of square fresh strawberry tart on a white surface with mint leaves.
      Strawberry Tart
    • Overview of white dish with silver spoon containing blueberry peach cobbler on white linen and wooden table.
      Peach Blueberry Cobbler

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Hallmark Buddy says

      March 03, 2021 at 10:01 am

      Already added the ingredients to my shopping list.
      Can’t wait to try this one!

      ★★★★★

      Reply
    2. Fernanda says

      September 08, 2020 at 9:25 pm

      Hola Pau!
      Cúando dices harina de pastel, te refieres a las de cajita para hacer pasteles (Betty crocker y esas marcas)? O qué tipo de harina de pastel? Muchas gracias!!

      Reply
      • Paula Montenegro says

        September 16, 2020 at 4:04 pm

        Hola Fernanda, calculo que te referís a cake flour. Es harina de trigo común, pero más refinada y con menos gluten que para pan. Acá en Argentina es la 0000.

        Reply
    3. John/Kitchen Riffs says

      October 24, 2017 at 8:58 pm

      Gosh, these look terrific! Don't think I've ever had orange in cinnamon rolls, but love the idea. I'll bet the flavor of these is awesome! Thanks so much.

      Reply
      • Paula Montenegro says

        October 24, 2017 at 9:04 pm

        I mix cinnamon and orange all the time, why not rolls?! Thanks John!

        Reply
    4. David says

      October 19, 2017 at 9:55 am

      These will be perfect for our Halloween brunch! Can't wait to make them!

      Reply
    5. Mi Vida en un Dulce says

      October 17, 2017 at 8:26 pm

      Me encanta la idea de usar naranja, para romper la monotonía de siempre la canela.
      Una cosita, revisa los tiempos en la receta, cuando vi que decía 20 horas pensé que había que dejarlo en la refri, pero luego el tiempo de cocción dice 25 horas...así que supongo es solo un pequeño error de tipeo 🙂

      ★★★★★

      Reply
      • Paula Montenegro says

        October 18, 2017 at 4:35 am

        Gracias por avisar Nydia! Lo puse en hora en vez de minutos!

        Reply
    6. sue | theviewfromgreatisland says

      October 16, 2017 at 10:36 am

      The minute winter hits, I'm all about citrus, these sound SO good, and different from the run of the mill mall copy cat recipes ~ love them!

      Reply
      • Paula Montenegro says

        October 17, 2017 at 7:05 am

        Thanks Sue!

        Reply
    7. Deb|EastofEdenCooking says

      October 14, 2017 at 8:54 pm

      I grew up with homemade sweet rolls but never with orange! Since I'm a citrus lover, I must try this fabulous version of the classic!

      ★★★★

      Reply
      • Paula Montenegro says

        October 16, 2017 at 7:30 am

        I'm a citrus lover too! Have a great week Deb!

        Reply
    8. Angie@Angie's Recipes says

      October 13, 2017 at 7:02 am

      LOL You sound very much like me...my husband might get one or two rolls, and I will take care of the rest :-)) That's why I dare not to bake them because my self control never won in front of freshly baked goods. These sweet rolls look marvelous, Paula.

      Reply

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Shortbread fingers stacked on white surface
      The Best Lemon Shortbread
    • Close view of peach dump cake serving in white bowl with a teal spoon.
      Peach Dump Cake
    • Close up of goblet with lemon and raspberry dessert being held with a blue shirt as background.
      No Bake Lemon Dessert
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.
      Frangipane (almond cream) with video!
    • Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.
      Crustless Ricotta Cheesecake

    Fruit desserts

    • Serving of apple berry crumble in a white bowl. Hands holding it. Teal background.
      Apple Berry Crumble
    • Close up of chocolate cherry dump cake serving in a white bowl.
      Chocolate Cherry Dump Cake
    • A white round dish with baked peach crumble and a silver spoon.
      Peach Crumble
    • White plate with square of apple crumb bar with ice cream. Green cloth in the background.
      Easy Apple Crumb Bars

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes