These light and fluffy Orange Cinnamon Rolls are the perfect way to celebrate the holidays with your family this year. A light and fluffy homemade orange infused cinnamon roll smothered in an amazing orange glaze.
Ever since I can remember, it has been a tradition to eat cinnamon rolls for breakfast both on Thanksgiving and Christmas morning. Not just any cinnamon roll, the BEST cinnamon rolls.
We’re talking super light and fluffy bread with a creamy butter glaze. It’s amazing!!! And you can make crescent dinner rolls from the same dough.
A Great Addition
To turn my beloved cinnamon rolls into Orange Cinnamon Rolls I just made a few minor changes/additions. I added orange juice and zest to the dough and the glaze. So refreshing and yummy! And I love the little flecks of orange zest popping out.
Make the Dough Ahead
Yes, homemade cinnamon rolls take time, mostly just waiting for it to rise, but at least with this Orange Cinnamon Roll recipe, you can get half of it done the night before and stick the dough in the fridge for the night.
Then the next morning you just roll it out, cut it, and let it rise one last time before cooking. It’s seriously so perfect for Christmas morning because you wake up just 15 minutes before the kids come down to get them rolled out and rising while you open gifts. Then just pop them in the oven and 10 minutes later you’ve got breakfast ready!
They’re so good, it’s like an extra bonus gift!
These orange cinnamon rolls are soft, fluffy and delicious and will become a breakfast time staple in your house ANY time of year! Happy Baking!
Orange Cinnamon Rolls
For the Dough
- 1 package dry yeast 2 ¼ teaspoons
- ½ cup warm water 110-115°F
- ½ cup sugar + 1 tablespoons, divided
- ½ cup butter melted but no hotter than 115°F
- ½ cup orange juice
- 3 eggs beaten
- zest of 1 orange
- ¾ teaspoon salt
- 4 ½ cups all-purpose flour
For the the Filling
- 3 tablespoons butter melted
- ¼ cup sugar
- 2 teaspoons cinnamon
For the Glaze
- ½ cup heavy whipping cream
- 4 tablespoons butter
- 1 tablespoon fresh orange juice
- 1 teaspoon vanilla
- 3 cups powdered sugar sifted
- zest of ½ orange
For the Dough:
- In a large bowl, mix the yeast with 1 tablespoon sugar and the water and let it begin to foam. Add orange juice and melted butter (but no hotter than 115).
- Whisk in the ½ cup sugar, beaten eggs, and orange zest. Add 2 cups of flour and the salt and mix well.
- Switch to using a wooden spoon and add 2 ¼ cups flour stirring until completely mixed (dough will still be a little sticky). Scrape the sides and bottom of the bowl with a rubber spatula as needed.
- Once mixed, cover the bowl with a lid or plastic wrap and let it rise until double in bulk (about 2 hours). Punch the dough down and proceed to the next step to roll it out or cover it and place it in the fridge to use later (good for up to 4 days in the fridge).
Rolling the dough
- Grease 1 large baking sheet (17inx10in) and set aside.
- Use the ¼ cup remaining flour to roll the dough out. Dust the work surface with flour. Place dough on the floured surface and dust the dough enough so dough doesn't stick to rolling pin. Roll into a rectangle about ⅓ inch thick (make sure you still have enough flour underneath as you are rolling it out).
- Mix the sugar and cinnamon together in a bowl. Brush the dough with the melted butter and sprinkle with cinnamon sugar. Roll the dough long end to long end. With the seam side down, cut the dough using a double piece of colored thread-- Place the thread under the dough, bring both ends to the top, cross, and pull to cut.
- Place on a greased cookie sheet (12 per sheet) and allow to rise for 2 hours.
- Preheat oven to 400°F with the rack in the middle of the oven. Bake one pan at a time for 10 minutes until lightly browned. (If your oven doesn't heat evenly you might want to gently rotate the pan halfway through.)
- Once the cinnamon rolls come out make the glaze and pour on top.
For the Glaze
- Heat cream and butter together in the microwave until butter is almost melted (about 30-40 seconds). Beat in the orange juice, vanilla, and powdered sugar until smooth. Mix in the orange zest and then pour over the warm rolls.
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