Orange cinnamon rolls

Orange Cinnamon Rolls

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 255 minutes
  • Yield: 12 rolls 1x


I use both cake and all-purpose flour for texture, but all-purpose flour works well.



For the dough:

  • 3/4 cup 190ml buttermilk (or milk + 1 Tablespoon lemon juice, it will curdle)
  • 6 Tbs 90g unsalted butter, melted and lukewarm
  • 3 eggs (room tº)
  • 2 1/4 cups 310g cake flour
  • 2 1/4 cups 310g all-purpose flour
  • 1/4 cup 50g sugar
  • 2 1/4 teaspoons instant yeast
  • 1 1/4 teaspoons salt

For the filling:

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

For the glaze:

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


  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.