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Close up dark oven tray of glazed orange cinnamon rolls on a gray surface. Orange slices.

Orange Cinnamon Rolls (with glaze)

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4.7 from 3 reviews

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:

  • 3/4 cup milk
  • 6 tablespoons (90g) unsalted butter, melted and lukewarm
  • 3 eggs, at room temperature
  • 2 1/4 cups cake flour
  • 2 1/4 cups all-purpose flour
  • 1/3 cup (50g) sugar
  • 2 1/4 teaspoons instant yeast
  • 1 1/4 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 (30x40cm), 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 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. 
  13. 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. 
  14. Meanwhile, preheat the oven to 350ºF / 180ºC.
  15. Bake for 20 to 25 minutes until golden, puffed, and baked through.
  16. Prepare the glaze by mixing sugar and juice until smooth.
  17. Drizzle over warm rolls and let dry before eating.
  18. 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.
  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Resting time: 3 hours
  • Cook Time: 25 minutes
  • Category: Bakery
  • Method: Baking
  • Cuisine: American