I don't make these orange rolls often because, frankly, I eat the whole pan, give or take. They're very soft and not too sweet, with a wonderful flavor combination. The sweet orange glaze that seeps into the rolls makes them extra gooey. They can be frozen.
The smell in your kitchen makes it impossible to resist them. You can get into trouble if you're like me and try everything warm from the oven.
Ideally, pastries, in general, should be eaten within a few hours of baking them. Like the strawberry danish. Cinnamon rolls are no exception, in my opinion. I feel the same about scone recipes, but that's a conversation for another time.
For now, we have these fantastic orange-flavored rolls.
And you can freeze and reheat them briefly before eating. It's the little things, people. Like a warm orange cinnamon roll on a chilly day or after a workday.
Ingredient list
- Orange: you'll be using fresh orange juice for the glaze and orange zest for the filling.
- Yeast: I use active-dry yeast, which needs to be hydrated before. You can use instant yeast (¾ of the amount given for active dry) and add it directly to the flour, then add the liquid, no need to foam it first. If using fresh yeast (the ratio is 3:1 to dry), and is used in the same way as the active-dry, you need to hydrate it first and let it foam.
- Unsalted butter.
- Milk: I like whole milk for richness, but reduced fat and lactose-free also work.
- Eggs: fresh, large.
- Flour: we use both all-purpose and cake flour. I find that a mix renders softer rolls. You can use only all-purpose flour if that's all you have.
- Salt.
- Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon.
- White granulated sugar.
- Brown sugar: we use light, but dark also works.
- Powdered sugar: for the glaze.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
Variations & substitutions
- Nuts: for added texture, consider sprinkling chopped nuts like pecans or walnuts onto the cinnamon orange filling.
- Cream cheese frosting: go the traditional route with a creamy finish by swapping the powdered sugar glaze for a luscious cream cheese frosting infused with a hint of orange zest. This adds a velvety richness to the overall flavor.
- Dried fruit medley: experiment with the filling by incorporating a mix of dried fruits like raisins, apricots, or cranberries. This variation introduces chewy, sweet bites that complement the orange and cinnamon combination.
- Citrus zest blend: instead of relying solely on oranges, mix things up with a blend of citrus zest. Incorporate lemon or lime zest along with the orange.
Steps to make cinnamon rolls with orange
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.
This dough is straightforward and quite easy to work with.
Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
Sweet dough before rising for the first time. Use a large bowl and cover it loosely with plastic wrap or a clean kitchen towel.
The dough will double and that's your cue to know it's ready. it will feel much softer and easy to work with.
I like to use parchment paper to guide me with the size and shape of the rectangle. Be careful when spreading the soft butter so you don't tear the dough.
Top the soft butter with the cinnamon orange mixture, sprinkling it evenly. Roll tightly from the long side.
Cut the dough into 16 pieces and use a baking pan or tray that holds them comfortably.
The rolls must rise again before baking and they will bump into each other.
Sweet orange glaze
We forgo the traditiona cream cheese frosting and use an orange powdered sugar glaze.
- Drizzle it while the rolls are still warm (not hot) and it will slightly seep into the dough making it even more soft and amazing.
- Wait until the rolls are at room temperature and drizzle it. It will be thicker, like the image below.
Either way, the result is sweet and gooey. Plain irresistible.
How can I make orange rolls with a gooey texture?
Achieving a gooey texture involves not overbaking the rolls. Ensure that the center of the rolls is cooked but still soft. Additionally, consider increasing the amount of filling for a more indulgent experience, creating a gooey and flavorful center in each roll.
How to avoid flat or dense rolls
Flat or dense rolls may result from improper proofing of the dough. Allow the dough to rise sufficiently in a warm environment. If your kitchen is cool, it might take longer. The dough should roughly double in size. Also, be gentle when rolling out the dough to maintain the air bubbles, contributing to a lighter texture.
Reheating frozen sweet rolls
When ready to enjoy the frozen rolls, thaw them in the refrigerator overnight. Once thawed, reheat in the oven at a low temperature (around 300°F or 150°C) for 10-15 minutes. This helps restore their texture without compromising the flavor.
Can I skip the orange zest and use only orange juice?
While using only orange juice is possible, incorporating orange zest provides a more robust citrus flavor. The oils in the zest add depth, enhancing the overall taste. If you're short on ingredients, using just orange juice will still give a hint of citrus but might be milder.
Can I use store-bought dough?
Yes, you can use store-bought dough as a time-saving option. Look for pre-made crescent roll or biscuit dough at your local grocery store. Simply roll it out, add the orange and cinnamon filling, then bake according to the package instructions. It's a convenient way to enjoy the flavors without the hassle of making dough from scratch.
Overnight rolls
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 returning to room temperature.
Important: 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.
This last step might take a few hours, depending on the room's temperature and how cold the rolls are.
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.
The recipe is adapted from the fabulous Mel's Kitchen Cafe, which I'm sure you all know.
So, these orange cinnamon rolls are a staple in my kitchen and should make their way into yours.
Related recipes you might like:
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Orange Cinnamon Rolls (with glaze)
Ingredients
For the dough:
- ¾ cup milk
- 6 tablespoons 90g unsalted butter, melted and lukewarm
- 3 eggs, at room temperature
- 2 ¼ cups cake flour
- 2 ¼ cups all-purpose flour
- ⅓ 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
- If you’re using milk and lemon juice, mix in a medium bowl and let curdle about 5 minutes.
- Add both flours, sugar, and yeast to the bowl of a mixer.
- Add milk, eggs, butter, and salt.
- 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.
- If it’s too sticky add a few Tbs flour, one at a time, but not too many.
- 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.
- Gently turn the dough onto a clean counter and pat into a rectangle, about 16x12 inches (30x40cm), the long side parallel to the counter.
- Have the filling ingredients ready.
- Pat mounds of butter all over the dough. Gently spread it to cover the entire surface.
- Mix the sugar, cinnamon, and zest. Add it on top of the butter.
- Lift the longest edge closer to you, from one end to the other, and keep rolling, trying to tighten it as you do.
- Cut into 16 rolls by cutting the dough in half, then each piece in half again. Cut each of those pieces in half. You have 8 pieces. Cut each in half again. If you want to make 12 rolls (they will be larger), cut the long rope in half, then in thirds to make six pieces, and each piece in half again.
- Place in a greased 9x13-inch (23x33cm) baking pan, cover with a clean towel, and let it rise for 1 hour or until puffed. If making 12 rolls, an 8x11-inch pan will be better.
- Meanwhile, preheat the oven to 350ºF / 180ºC.
- Bake for 20 to 25 minutes until golden, puffed, and baked through.
- Prepare the glaze by mixing sugar and juice until smooth.
- Drizzle over warm rolls and let dry before eating.
- It can be wrapped in plastic and foil and frozen for up to a month. Let thaw at room temperature. Reheat a few minutes before eating.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Flour: I use both cake and all-purpose flour for texture, but all-purpose flour works well.
- Reheating frozen rolls: thaw them in the refrigerator overnight. Then reheat in the oven at a low temperature (around 300°F or 150°C) for 10-15 minutes. This helps restore their texture without compromising the flavor.
Hallmark Buddy says
Already added the ingredients to my shopping list.
Can’t wait to try this one!
Fernanda says
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!!
Paula Montenegro says
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.
John/Kitchen Riffs says
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.
Paula Montenegro says
I mix cinnamon and orange all the time, why not rolls?! Thanks John!
David says
These will be perfect for our Halloween brunch! Can't wait to make them!
Mi Vida en un Dulce says
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 🙂
Paula Montenegro says
Gracias por avisar Nydia! Lo puse en hora en vez de minutos!
sue | theviewfromgreatisland says
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!
Paula Montenegro says
Thanks Sue!
Deb|EastofEdenCooking says
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!
Paula Montenegro says
I'm a citrus lover too! Have a great week Deb!
Angie@Angie's Recipes says
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.